Coca Cola Chicken Wings (Printable)

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

# 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 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 Steps:

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, sautéing 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, whisk together soy sauce, Coca-Cola, brown sugar, rice vinegar, and black pepper. Pour the mixture over the wings.
05 - Bring mixture 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 fully cooked.
06 - Stir in sesame oil if desired.
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 Tips:

01 -
  • The sauce reduces into a glossy, finger-licking glaze that clings to every curve of the wing without any cornstarch tricks.
  • You get deep savory notes from soy and ginger, balanced by the surprising sweetness and slight acidity of Coca-Cola.
  • It uses pantry staples and comes together in under an hour, but tastes like you fussed all day.
  • These wings disappear at parties, and everyone always asks what's in the sauce.
02 -
  • Don't cover the pan during simmering or the sauce won't reduce properly and you'll end up with soupy wings instead of sticky ones.
  • If the sauce starts to look too thick or begins to scorch, add a splash of water and lower the heat a notch.
  • Let the wings rest in the glaze for a minute or two after you turn off the heat so they soak up even more flavor.
03 -
  • Toast your sesame seeds in a dry pan for 30 seconds before sprinkling them on top, it makes them nutty and fragrant instead of bland.
  • If you have time, marinate the wings in half the soy sauce and ginger for an hour before cooking, the flavor goes even deeper.
  • Use a wide skillet or wok instead of a deep pot so the sauce reduces faster and the wings have more contact with the heat for better caramelization.
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