Coca Cola Chicken Wings (Printable Version)

Sticky chicken wings glazed with Coca-Cola, soy sauce, garlic, and ginger for a savory-sweet Asian fusion treat.

# What You Need:

→ Chicken

01 - 2.5 lbs chicken wings, split at joints, tips discarded

→ Marinade & Sauce

02 - 1 tablespoon vegetable oil
03 - 4 cloves garlic, minced
04 - 2 tablespoons fresh ginger, minced
05 - 1/2 cup soy sauce
06 - 1 can (12 oz) Coca-Cola
07 - 2 tablespoons brown sugar
08 - 1 tablespoon rice vinegar
09 - 1/2 teaspoon freshly ground black pepper
10 - 1 teaspoon sesame oil
11 - 2 scallions, sliced
12 - 1 tablespoon sesame seeds

# How To Make It:

01 - Pat chicken wings dry with paper towels to ensure proper browning.
02 - Heat vegetable oil in a large skillet or wok over medium-high heat. Add minced garlic and ginger, sautéing for 1 minute until fragrant.
03 - Add chicken wings to the skillet and cook, turning occasionally, until lightly browned on all sides, approximately 6-8 minutes.
04 - In a mixing bowl, combine soy sauce, Coca-Cola, brown sugar, rice vinegar, and black pepper. Pour mixture over the wings.
05 - Bring to a boil, then reduce heat to medium-low. Simmer uncovered, stirring occasionally, for 20-25 minutes until sauce thickens and becomes sticky and wings are cooked through.
06 - Stir in sesame oil and transfer wings to a serving platter. Spoon extra glaze over the top and garnish with sliced scallions and sesame seeds. Serve hot.

# Expert Tips:

01 -
  • The sauce reduces into a sticky, mahogany glaze that coats every curve of the wing without any complicated steps.
  • You get deep umami and sweetness with just a handful of pantry staples and a can of soda you probably already have.
  • Its impressive enough for a party but forgiving enough for a Tuesday night when you need something fast and foolproof.
  • Cleanup is minimal since everything happens in one pan, and the scent alone will have everyone hovering around the stove.
02 -
  • Don't cover the pan while the sauce reduces or it won't thicken properly—uncovered simmering is what concentrates the glaze.
  • If the sauce isn't thickening after 25 minutes, raise the heat slightly and let it boil for a few extra minutes, watching closely so it doesn't scorch.
  • Taste the sauce before adding the wings and adjust the soy or sugar if needed, because once it reduces, the flavors intensify.
03 -
  • Use a wide skillet or wok so the wings have room to brown properly without crowding, which helps the sauce reduce faster and more evenly.
  • If you want extra-crispy skin, broil the glazed wings for 2 to 3 minutes at the end, watching closely so the sugar doesn't burn.
  • Make the sauce ahead and store it in the fridge, then simply brown fresh wings and simmer them in the reheated glaze for a faster weeknight version.
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