Coca Cola Chicken Wings (Printable View)

Sticky wings glazed with Coca-Cola, soy, garlic & ginger. Sweet, savory perfection in under an hour.

# 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 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

# How To Make It:

01 - Pat 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, sauté 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 mixture over wings.
05 - Bring sauce to a boil, then reduce heat to medium-low. Simmer uncovered, stirring occasionally, for 20 to 25 minutes until sauce thickens into a sticky glaze 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.

# Expert Tips:

01 -
  • The wings get a deep caramelized crust without ever touching an oven or fryer.
  • You probably already have everything you need sitting in your pantry and fridge right now.
  • The sauce clings to every ridge and crevice, so every bite tastes like the best part of takeout.
  • They disappear so fast you will wish you doubled the batch.
02 -
  • Do not cover the pan while the sauce is reducing or it will stay thin and watery instead of turning into that thick glaze you want.
  • If the sauce starts to look too dark or sticky before the wings are cooked through, add a splash of water and lower the heat a little.
  • Taste the sauce before you add the wings and adjust the soy or sugar if you want it saltier or sweeter, because once it reduces it is too late to fix.
03 -
  • Use wings that are roughly the same size so they cook evenly and you do not end up with some overdone and some undercooked.
  • If you want them even stickier, pull the wings out at the end and let the sauce reduce for another two minutes on its own before pouring it back over.
  • A cast iron skillet holds heat better than nonstick and gives you better browning on the wings before the sauce goes in.
Return