Coca Cola Chicken Wings (Printable Version)

Sticky chicken wings in a savory-sweet Coca-Cola glaze with soy sauce, garlic, and ginger for bold Asian fusion flavor.

# 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 - 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 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, sauté for 1 minute until fragrant.
03 - Add chicken wings to the pan 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 mixture over the 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 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 immediately while hot.

# Expert Advice:

01 -
  • The sauce reduces into this glossy, caramelized coating that clings to every ridge of the wing without any cornstarch tricks.
  • You get deep savory notes from soy and ginger, balanced by the sweetness and slight acidity of the cola.
  • It uses one pan, minimal prep, and ingredients you probably already have in the pantry.
  • These wings disappear at parties faster than I can plate them.
02 -
  • Don't cover the pan while simmering or the sauce will stay thin and watery instead of reducing into that sticky glaze.
  • If the sauce reduces too fast and starts to look dry, add a splash of water and stir it back to life.
  • Let the wings rest for a minute before serving so the glaze sets slightly and clings better.
03 -
  • Use a wide skillet or wok so the wings have room to brown without crowding, or do them in batches.
  • Taste the sauce halfway through simmering and adjust with a pinch of sugar or a splash of vinegar to balance sweet and savory.
  • For extra-crispy wings, roast them in a hot oven for ten minutes before adding them to the sauce.
Go Back