Coca Cola Chicken Wings (Printable)

Sticky wings glazed with Coca-Cola, soy, garlic, and ginger. A crowd-pleasing Asian fusion favorite.

# 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
11 - 2 scallions, sliced for garnish
12 - 1 tablespoon sesame seeds for garnish

# How-To:

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. Add chicken wings and cook, turning occasionally, until lightly browned on all sides, approximately 6 to 8 minutes.
03 - In a bowl, whisk together soy sauce, Coca-Cola, brown sugar, rice vinegar, and black pepper. Pour the mixture over the browned wings.
04 - 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 consistency and wings are cooked through.
05 - Stir in sesame oil. Transfer wings to a serving platter, spoon extra glaze over the top, and garnish with sliced scallions and sesame seeds. Serve hot.

# Expert Advice:

01 -
  • The sauce clings to every inch of the wings without needing a deep fryer or oven.
  • It tastes like takeout but uses pantry staples you probably already have.
  • Cleanup is shockingly easy for something this indulgent.
  • Everyone asks for the recipe, and you get to watch their faces when you say Coca-Cola.
02 -
  • Don't skip drying the wings, I learned this the hard way when my first batch steamed instead of seared and the glaze slid right off.
  • Let the sauce reduce fully, it should coat the back of a spoon and cling to the wings like syrup, not pool at the bottom of the pan.
  • If the sauce thickens too fast, add a splash of water and keep stirring, it will come back together.
03 -
  • Use a wok if you have one, the high sides make stirring easier and the sauce reduces more evenly.
  • Taste the glaze before you add the wings, you can adjust the soy or sugar to match your preference before it's too late.
  • Let the wings rest on the platter for two minutes before serving, the glaze sets just enough to cling without dripping everywhere.
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