Coca Cola Chicken Wings (Printable)

Sticky wings glazed with Coca-Cola, soy, garlic, and ginger—savory-sweet perfection for any gathering.

# What You Need:

→ Chicken

01 - 2.5 lbs chicken wings, split at joints, tips discarded

→ Marinade and 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 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
12 - 1 tablespoon sesame seeds

# 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, sautéing 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 mixing bowl, combine 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 becomes sticky and wings are cooked through.
06 - Stir in sesame oil if using. Transfer wings to serving platter, spoon extra glaze over top, and garnish with sliced scallions and sesame seeds. Serve hot.

# Helpful Tips:

01 -
  • The soda reduces into a sticky, lacquered glaze that clings to every inch of the wings without any cornstarch or tricks.
  • It uses pantry staples and comes together in under an hour, so it's easy enough for a weeknight but impressive enough for guests.
02 -
  • If your glaze isn't thickening after 25 minutes, crank the heat up slightly and let it reduce faster, but watch it closely so it doesn't burn.
  • Don't cover the pan during simmering or the sauce will stay thin and watery instead of turning sticky and rich.
03 -
  • Let the wings sit in the finished glaze for a few minutes before plating so they soak up even more flavor and develop that deep mahogany color.
  • If you're doubling the recipe, use two pans or work in batches so the wings have room to brown properly instead of crowding and steaming.
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