Save The smell hit me before I even opened the door—sweet, sticky, with that unmistakable caramel edge of cola bubbling down into something almost savory. My roommate was standing over the stove, flipping wings in a skillet that looked like it had been dipped in liquid amber. She swore by this recipe, said her uncle used to make it at every family gathering back in Singapore. I was skeptical until I tasted one.
I made these for a potluck once, doubled the batch, and watched them disappear in under ten minutes. Someone asked if I'd ordered them from a restaurant. Another person scraped the pan with a piece of bread to get the last of the glaze. That was the night I realized this recipe had serious power.
Ingredients
- 1.2 kg chicken wings, split at joints, tips discarded: Pat them completely dry before cooking or they will steam instead of brown, and you will lose that essential caramelized edge.
- 1 tablespoon vegetable oil: Just enough to start the garlic and ginger without burning, keep the heat steady and do not walk away.
- 4 cloves garlic, minced: Fresh garlic is non-negotiable here, the jarred stuff turns bitter under high heat and ruins the base flavor.
- 2 tablespoons fresh ginger, minced: Peel it with the edge of a spoon and mince it fine so it melts into the sauce, not in chunks you have to chew around.
- 120 ml soy sauce: Use regular soy sauce, not low sodium, because the sweetness of the cola needs that salty backbone to stay balanced.
- 330 ml Coca-Cola: The real thing works best, the acidity and caramel notes are what make the glaze shine and thicken properly.
- 2 tablespoons brown sugar: It deepens the sweetness and adds a molasses undertone that white sugar just cannot replicate.
- 1 tablespoon rice vinegar: A splash of brightness that cuts through the richness and keeps the glaze from feeling heavy.
- ½ teaspoon freshly ground black pepper: Adds a gentle bite that makes the sweetness more interesting, do not skip it.
- 1 teaspoon sesame oil (optional): Stir it in at the end for a nutty finish that makes the whole dish smell like a street market.
- 2 scallions, sliced: Fresh, green, and sharp, they add color and a crisp contrast to the sticky wings.
- 1 tablespoon sesame seeds: Toast them lightly in a dry pan first if you want to show off, it makes a difference.
Instructions
- Dry the wings:
- Use paper towels to press out every bit of moisture from the chicken wings, this step is the difference between a glossy sear and a sad, steamed wing. Do not rush it.
- Bloom the aromatics:
- Heat the oil over medium-high until it shimmers, then add the garlic and ginger, stirring constantly for about a minute until the kitchen smells like the best kind of takeout. If it starts to brown too fast, pull the pan off the heat for a second.
- Brown the wings:
- Add the wings in a single layer if possible, let them sit undisturbed for a couple minutes before flipping so they develop a golden crust. Turn them every few minutes until all sides have some color, 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 in the pan. It will bubble up and smell like a carnival.
- Simmer and reduce:
- Bring everything to a rolling boil, then turn the heat down to medium-low and let it simmer uncovered, stirring every few minutes. The sauce will slowly thicken and cling to the wings like syrup, this takes about 20 to 25 minutes and you will know its ready when it coats the back of a spoon.
- Finish and serve:
- Stir in the sesame oil if using, then pile the wings onto a platter and spoon the extra glaze over the top. Scatter the scallions and sesame seeds over everything while its still hot.
Save A friend once told me she made these for her kids and they started calling them candy wings. She had to hide the leftovers in the back of the fridge or they would eat them cold for breakfast. I thought she was exaggerating until I caught myself doing the same thing the next morning, standing in front of the open fridge with a wing in one hand and no shame whatsoever.
Choosing Your Wings
Whole wings are cheaper and you can split them yourself with a good knife or kitchen shears, just cut through the joint and save the tips for stock. If you buy them already separated, look for pieces that are roughly the same size so they cook evenly. Bigger wings take longer to cook through, so if yours are on the large side, give them an extra five minutes and check that the meat pulls away from the bone easily before you pull them off the heat.
Adjusting the Heat
If you like a little fire with your sweet, toss in a teaspoon of chili flakes when you add the garlic and ginger, or drizzle some sriracha over the finished wings. I have also seen people add a sliced fresh red chili to the sauce as it simmers, then fish it out before serving. The heat builds as the sauce reduces, so start conservatively and taste as you go.
Serving and Pairing
These wings are just as good as a main dish over steamed jasmine rice as they are piled on a platter for a party. The glaze soaks into the rice and turns it into something dangerously good. If you are serving them as an appetizer, put out a stack of napkins and maybe some pickled vegetables on the side to cut the sweetness.
- A cold lager or pale ale is the classic pairing, crisp and light enough to stand up to the sticky glaze.
- If you want to keep the cola theme going, serve them with ice-cold Coke or a lime soda.
- Leftover wings reheat beautifully in a hot oven for ten minutes, they crisp up again and the glaze gets even stickier.
Save Every time I make these, someone asks for the recipe, and every time I tell them, they look at me like I am pulling their leg. But then they make them, and I get a text with a photo of an empty plate and a lot of exclamation points.
Common Recipe Questions
- → Can I use chicken drumsticks instead of wings?
Yes, drumsticks work wonderfully. Increase cooking time by 10-15 minutes to ensure they're fully cooked through, reaching an internal temperature of 75°C (165°F).
- → How do I know when the sauce is thick enough?
The sauce is ready when it coats the back of a spoon and has a glossy, syrupy consistency. It should cling to the wings rather than run off.
- → Can I make these wings spicier?
Absolutely. Add 1 teaspoon of chili flakes with the garlic and ginger, or drizzle with sriracha before serving for extra heat.
- → What can I serve with these wings?
Steamed jasmine rice, fried rice, or Asian slaw pair beautifully. They also work great as finger food with plenty of napkins for parties.
- → Can I bake these instead of pan-frying?
Yes. Bake wings at 200°C (400°F) for 25 minutes, then brush with the prepared sauce and bake for another 15-20 minutes, basting occasionally until sticky.
- → How should I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or oven to restore the sticky glaze texture.