Coca-Cola Chicken Wings (Printable Version)

Sticky wings glazed in a rich Coca-Cola sauce with soy, garlic, and ginger. An easy Asian fusion crowd-pleaser.

# The Ingredients You'll Need:

→ Chicken

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

→ Marinade and 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 fl 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, optional
11 - 2 scallions, sliced for garnish
12 - 1 tablespoon sesame seeds for garnish

# Step-by-Step Instructions:

01 - Pat chicken wings dry thoroughly with paper towels to remove excess moisture.
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 to 8 minutes.
04 - In a separate bowl, combine soy sauce, Coca-Cola, brown sugar, rice vinegar, and black pepper. Pour this mixture over the browned wings.
05 - Bring the mixture to a boil, then reduce heat to medium-low. Simmer uncovered, stirring occasionally, for 20 to 25 minutes until the sauce thickens and becomes sticky and wings are cooked through.
06 - Stir in sesame oil if using.
07 - Transfer wings to a serving platter. Spoon extra glaze over the top and garnish with sliced scallions and sesame seeds. Serve hot.

# Additional Tips::

01 -
  • The glaze clings to every crevice of the wings, turning deeply caramelized and just a little sticky in the best way.
  • It uses ingredients you probably already have, and the whole thing comes together in one pan with barely any cleanup.
  • Everyone fights over the last wing, and the leftovers (if there are any) taste even better cold from the fridge the next morning.
02 -
  • Don't skip drying the wings—wet skin won't brown, and you'll end up with pale, flabby chicken instead of caramelized bites.
  • Let the sauce reduce without a lid; covering it traps steam and you'll never get that thick, sticky glaze that makes these wings worth the mess.
  • If the sauce starts to look too thick or threatens to burn, add a splash of water and keep stirring—it'll loosen up and keep cooking without scorching the bottom of the pan.
03 -
  • Use a wide skillet or wok instead of a deep pot so the sauce reduces faster and the wings get more surface contact with the heat.
  • Save a little bit of the raw scallions and sesame seeds to sprinkle on right before serving—it makes the whole platter look like you tried harder than you did.
  • If you're serving these at a party, make a double batch because people will eat more than you think, and there's never enough glaze left at the bottom of the pan.
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