Coca Cola Chicken Wings (Printable)

Sticky wings glazed in Coca-Cola, soy, garlic, and ginger—perfect for sharing and guaranteed to please any crowd.

# 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, optional
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 bowl, whisk together 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 to 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 immediately.

# Expert Advice:

01 -
  • The glaze clings to every crevice of the wings, delivering sweet and salty in every bite without any complicated steps.
  • You probably have most of these ingredients already, and the Coca-Cola does half the work for you.
  • They taste like something from a restaurant menu, but you can make them in your pajamas on a Tuesday.
  • Leftovers reheat beautifully and sometimes taste even better the next day when the flavors have melded.
02 -
  • Do not cover the pan while simmering or the sauce will not reduce properly and you will end up with soupy wings instead of sticky ones.
  • If the sauce is reducing too fast and the wings are not cooked through yet, add a splash of water and lower the heat a bit.
  • Let the wings rest for a minute or two before serving so the glaze sets slightly and clings better.
03 -
  • Use a wide skillet or wok so the wings are not crowded, this helps them brown instead of steam.
  • Save a little raw scallion and sesame seeds to add right before serving so they stay bright and crunchy.
  • If you want extra crispy wings, bake them at 200°C (400°F) for 25 minutes first, then toss them in the reduced glaze.
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