Sticky Coca Cola Chicken Wings (Print Version)

Sticky wings glazed with Coca-Cola, soy, garlic, and ginger for the ultimate savory-sweet crowd-pleaser.

# 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 - 1 can Coca-Cola (12 fl oz)
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 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 skillet 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 the mixture over the browned wings.
05 - Bring to a boil, then reduce heat to medium-low. Simmer uncovered, stirring occasionally, for 20 to 25 minutes until the sauce thickens and becomes sticky and wings are cooked through.
06 - Stir in sesame oil if using for enhanced aroma and flavor depth.
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.

# Additional Tips::

01 -
  • The sauce reduces into a sticky, finger-licking glaze that clings to every crevice of the wings without any fuss.
  • You only need one pan and about ten ingredients, most of which you probably already have.
  • It works as a weeknight dinner or a party appetizer, and people always ask what makes them taste so good.
  • The sweetness from the Coca-Cola balances the salty soy in a way that feels both familiar and surprising.
02 -
  • Do not skip drying the wings, wet skin will not brown and the glaze will slide right off instead of sticking.
  • The sauce will look thin at first, but it thickens dramatically in the last ten minutes, so resist the urge to add cornstarch.
  • If the glaze reduces too fast and starts to scorch, add a splash of water and lower the heat immediately.
03 -
  • Use a wide skillet or wok so the wings have room to brown without steaming, crowding the pan will make them soggy.
  • Taste the glaze halfway through simmering and adjust the soy or sugar, every brand of cola and soy sauce behaves a little differently.
  • If you want extra shine, brush the wings with a bit of honey mixed with the reduced glaze just before serving.
Go Back