Coca Cola Chicken Wings (Printer Version)

Sticky chicken wings glazed in Coca-Cola, soy sauce, garlic, and ginger. A savory-sweet crowd favorite.

# 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 - ½ cup soy sauce
06 - 1 can (12 oz) Coca-Cola
07 - 2 tablespoons brown sugar
08 - 1 tablespoon rice vinegar
09 - ½ teaspoon freshly ground black pepper
10 - 1 teaspoon sesame oil
11 - 2 scallions, sliced
12 - 1 tablespoon sesame seeds

# How to Prepare:

01 - Pat chicken wings dry with paper towels to remove excess moisture.
02 - Heat vegetable oil in a large skillet over medium-high heat. Add minced garlic and ginger, sauté 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 mixing bowl, whisk together soy sauce, Coca-Cola, brown sugar, rice vinegar, and black pepper. Pour mixture over wings.
05 - Bring to a boil, then reduce heat to medium-low. Simmer uncovered, stirring occasionally, for 20 to 25 minutes until sauce thickens and wings are cooked through.
06 - Stir in sesame oil and incorporate thoroughly.
07 - Transfer wings to serving platter. Spoon remaining glaze over wings and garnish with sliced scallions and sesame seeds. Serve immediately.

# Expert Suggestions:

01 -
  • The Coca-Cola breaks down into a glossy, finger-licking glaze that clings to every crevice of the wings without any fuss.
  • You get that perfect balance of salty, sweet, and umami with ingredients you probably already have in your pantry.
  • It looks impressive but comes together in less than an hour, making it ideal for last-minute gatherings or weeknight cravings.
  • The scent alone will have everyone circling the kitchen before you even plate them.
02 -
  • Don't skip drying the wings, wet chicken will steam instead of brown and you'll lose that essential caramelized flavor.
  • The sauce will seem thin at first, but patience pays off, it transforms into a thick glaze in the final minutes, so resist the urge to crank up the heat.
  • If the glaze reduces too quickly and starts to stick to the pan, add a splash of water and stir to loosen it.
03 -
  • Use a wide skillet or wok so the wings have room to brown evenly without crowding, overcrowding traps steam and prevents that beautiful caramelization.
  • Keep a close eye during the final minutes of simmering, the glaze can go from perfect to burnt quickly once it thickens.
  • If you're doubling the recipe, work in batches to brown the wings properly, then combine everything for the simmering step.
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