Coca Cola Chicken Wings (Printable)

Sticky chicken wings glazed with Coca-Cola, soy sauce, garlic, and ginger—a 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 (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 for garnish
12 - 1 tablespoon sesame seeds for garnish

# Directions:

01 - Pat the 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 the chicken wings and cook, turning occasionally, until lightly browned on all sides, approximately 6-8 minutes.
04 - In a mixing bowl, combine soy sauce, Coca-Cola, brown sugar, rice vinegar, and black pepper. Pour the mixture over the wings.
05 - Bring to a boil, then reduce heat to medium-low. Simmer uncovered, stirring occasionally, for 20-25 minutes until the 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 hot.

# Expert Advice:

01 -
  • The glaze clings to every wing with a glossy, finger licking sweetness that balances salty soy and warm ginger.
  • It uses ingredients you probably already have, and the whole thing comes together in under an hour with almost no fuss.
  • These wings disappear fast at parties, and people always ask what's in the sauce, like it's some kind of secret.
02 -
  • Don't cover the pan while the sauce reduces, you need the liquid to evaporate or it won't thicken into that sticky glaze.
  • If the sauce starts to look too thick or starts to burn, add a splash of water and lower the heat, it should coat a spoon but still drip slowly.
  • Let the wings rest for a minute before serving so the glaze sets just a little and doesn't slide right off.
03 -
  • Use a wide skillet or wok so the wings have room to brown instead of steaming in their own moisture.
  • Taste the sauce halfway through simmering and adjust with a pinch more sugar or a splash more vinegar to suit your preference.
  • If you want extra gloss, brush the wings with a little honey mixed with soy sauce right before serving.
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