Coca Cola Chicken Wings (Printable version)

Sticky wings glazed in Coca-Cola, soy, garlic & ginger. Ready in 50 minutes. A guaranteed crowd-pleaser!

# What You'll 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, optional
11 - 2 scallions, sliced for garnish
12 - 1 tablespoon sesame seeds for garnish

# Directions:

01 - Pat the chicken wings dry 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 and cook, turning occasionally, until lightly browned on all sides, approximately 6 to 8 minutes.
04 - In a bowl, whisk together soy sauce, Coca-Cola, brown sugar, rice vinegar, and black pepper. Pour the mixture over the wings.
05 - Bring to a boil, then reduce heat to medium-low. Simmer uncovered, stirring occasionally, for 20 to 25 minutes until the sauce thickens to a sticky glaze and wings are cooked through.
06 - Stir in sesame oil if using, incorporating it evenly throughout the sauce.
07 - Transfer wings to a serving platter. Spoon extra glaze over the top and garnish with sliced scallions and sesame seeds. Serve immediately while hot.

# Expert Advice:

01 -
  • The sauce reduces into a glossy, finger-licking glaze that clings to every wing without any cornstarch tricks.
  • You get restaurant-quality flavor with pantry staples and about ten minutes of actual work.
  • They taste like takeout but cost a fraction, and everyone always asks for the recipe.
02 -
  • Don't cover the pan while simmering or the sauce will stay thin and watery instead of reducing into that signature sticky glaze.
  • If your wings aren't browning, your pan isn't hot enough, give it another minute before adding the chicken.
  • The sauce will look too thin at first, but it thickens dramatically in the last five minutes, so don't panic and add cornstarch.
03 -
  • Use a wide skillet instead of a deep pot so the sauce reduces faster and the wings get more contact with the heat.
  • Toast your sesame seeds in a dry pan for 30 seconds before sprinkling them on, it wakes up their flavor completely.
  • If the glaze gets too thick before the wings are done, add a splash of water and keep simmering, it'll come back together.
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