Coca Cola Chicken Wings (Print page)

Savory-sweet chicken wings, perfectly glazed in a rich Coca-Cola, soy, garlic, and ginger sauce. An irresistible dish.

# 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 - 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 (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 ensure proper browning and sauce adherence.
02 - Heat vegetable oil in a large skillet or wok over medium-high heat. Add garlic and ginger, sauté for 1 minute until fragrant, being careful not to burn them.
03 - Add the chicken wings to the skillet and cook, turning occasionally, until lightly browned on all sides, about 6–8 minutes. This step develops flavor and texture.
04 - While wings brown, combine soy sauce, Coca-Cola, brown sugar, rice vinegar, and black pepper in a bowl, stirring until sugar dissolves completely.
05 - Pour the glaze mixture over the browned wings. Bring to a boil, then reduce heat to medium-low. Simmer uncovered, stirring occasionally, for 20–25 minutes until sauce thickens to a sticky consistency and wings are cooked through (internal temperature reaches 165°F).
06 - Stir in sesame oil if using, coating the wings evenly for added depth of flavor.
07 - Transfer wings to a serving platter using tongs. Spoon extra thickened glaze over the top and garnish with sliced scallions and sesame seeds. Serve immediately while hot and sticky.

# Expert Advice:

01 -
  • The sauce creates this incredible lacquer that makes the wings look and taste restaurant quality
  • They reheat beautifully so you can make them ahead for parties or meal prep
02 -
  • The sauce will look thin at first but thickens dramatically in the last 5 minutes of cooking, so dont be tempted to add cornstarch or reduce it too early
  • Keep the heat at a gentle simmer during the glazing stage or the sugar can burn and turn bitter
03 -
  • Cut the wings into drumettes and flats before cooking so they cook evenly and are easier to eat
  • If the sauce reduces too much before the wings are done, add a splash of water rather than more cola to maintain the balance
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