Coca Cola Chicken Wings

My neighbor brought a platter of these to a backyard cookout, and I watched them vanish in minutes. The sticky glaze caught the light, and everyone kept reaching back for just one more. I asked for the recipe right there, scribbling notes on a napkin while she laughed and said it was almost too easy to share. That night, I made my first batch, and the kitchen smelled like a night market in the best possible way.

I started making these for game nights, and they became the thing people asked about before they even confirmed they were coming. One friend tried to guess the secret ingredient and went through a list of fifteen things before I finally told her it was soda. The look on her face was worth it. Now she makes them too, and we argue over whose batch is stickier.

Ingredients

• 1.2 kg chicken wings, split at joints, tips discarded: Pat them really dry before cooking or they will steam instead of browning, and you want that initial sear for texture.
• 1 tablespoon vegetable oil: Just enough to get the garlic and ginger going without making the pan greasy.
• 4 cloves garlic, minced: Fresh garlic makes all the difference here, the jarred stuff does not have the same punch.
• 2 tablespoons fresh ginger, minced: Peel it with the edge of a spoon to save time and avoid waste, then mince it fine so it melts into the sauce.
• 120 ml soy sauce: Use regular soy sauce, not low sodium, because the sweetness of the cola needs that salty backbone.
• 330 ml Coca-Cola: The real magic ingredient, it caramelizes as it reduces and gives the wings that signature gloss.
• 2 tablespoons brown sugar: Deepens the sweetness and helps the glaze cling like it means it.
• 1 tablespoon rice vinegar: Cuts through the sugar just enough to keep things balanced and interesting.
• ½ teaspoon freshly ground black pepper: A little heat in the background that sneaks up on you.
• 1 teaspoon sesame oil (optional): I add it at the end for a nutty finish, but skip it if you are not a fan.
• 2 scallions, sliced: Bright, sharp, and pretty, they add a fresh contrast to all that richness.
• 1 tablespoon sesame seeds: Toasted if you have time, but even raw they add a nice crunch.

Instructions

Dry the wings:

Use paper towels to pat each wing completely dry, this step is not optional if you want a good sear. Moisture is the enemy of browning.

Bloom the aromatics:

Heat the oil over medium-high heat, then add the garlic and ginger, stirring constantly for about a minute until your kitchen smells incredible. Do not let them burn or they will turn bitter.

Brown the wings:

Add the wings to the pan and let them sit for a minute before turning, you want some color on them. Turn occasionally until they are lightly browned on all sides, about 6 to 8 minutes total.

Build the sauce:

Mix the soy sauce, Coca-Cola, brown sugar, rice vinegar, and black pepper in a bowl, then pour it all over the wings. It will bubble up and smell sweet and salty at the same time.

Simmer and reduce:

Bring everything to a boil, then lower the heat to medium-low and let it simmer uncovered for 20 to 25 minutes, stirring now and then. The sauce will thicken into a sticky glaze that coats the back of a spoon.

Finish and garnish:

Stir in the sesame oil if using, then transfer the wings to a platter and spoon any extra glaze over the top. Scatter the scallions and sesame seeds on top and serve them hot.

Save

The first time I served these at a potluck, someone asked if I had ordered them from a restaurant and just pretended I made them. I took it as the highest compliment. These wings have a way of making you look like you tried harder than you did, and I have never once complained about that.

How to Get the Stickiest Glaze

The key is patience during the simmer, resist the urge to crank up the heat to speed things along. Let the Coca-Cola reduce slowly so the sugars caramelize without scorching, and stir every few minutes to keep the wings coated. If you rush it, the sauce will taste thin and the wings will not have that lacquered look. When the glaze coats the wings and barely drips off when you lift one with tongs, you are done.

Serving Suggestions

I usually put out a big plate of these with a pile of napkins and let people go to town, but they are also fantastic over a bowl of steamed jasmine rice if you want to turn them into a meal. The extra glaze soaks into the rice and makes every bite just as good as the wings themselves. A cold beer or even a glass of iced cola on the side feels right, and a simple cucumber salad with rice vinegar helps cut the richness if you are feeding a crowd.

Storage and Reheating

Leftovers keep in the fridge for up to three days in an airtight container, and honestly they are dangerously good cold straight from the fridge if you are the kind of person who eats leftovers standing at the counter. To reheat, spread them on a baking sheet and warm them in a 180°C (350°F) oven for about 10 minutes until heated through and the glaze gets tacky again. You can also microwave them, but the texture will not be quite as good.

• Add a teaspoon of chili flakes or a drizzle of sriracha to the sauce if you want some heat.
• Swap the brown sugar for honey if you want a lighter, floral sweetness.
• Double the batch because they disappear faster than you think and you will wish you had more.

Save

These wings have earned a permanent spot in my rotation, and I hope they do the same for you. Make them once and you will understand why people keep asking for the recipe.

Recipe FAQs

→ Can I use chicken drumsticks instead of wings?

Yes, drumsticks work well. Increase cooking time by 5-10 minutes to ensure they're cooked through.

→ How do I know when the sauce is thick enough?

The sauce should coat the back of a spoon and cling to the wings. It will thicken further as it cools.

→ Can I make these wings in advance?

Absolutely. Prepare fully, then reheat in a 180°C oven for 10-15 minutes until warmed through and sticky again.

→ What can I substitute for Coca-Cola?

Try other dark sodas like Pepsi, or use ginger ale for a lighter, spicier flavor profile.

→ How can I make these wings spicier?

Add chili flakes, sriracha, or fresh chopped chilies when sautéing the garlic and ginger for extra heat.

→ Can I bake these instead of pan-frying?

Yes, bake wings at 200°C for 25 minutes, then coat with sauce and bake another 15-20 minutes, turning halfway.