Coca Cola Chicken Wings (Printable Version)

Sticky, savory-sweet wings glazed in Coca-Cola, soy, garlic, and ginger—perfect for sharing and crowds.

# What You 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 - ½ cup soy sauce
06 - 1 can (12 fl oz) Coca-Cola
07 - 2 tablespoons brown sugar
08 - 1 tablespoon rice vinegar
09 - ½ teaspoon freshly ground black pepper
10 - 1 teaspoon sesame oil, optional
11 - 2 scallions, sliced for garnish
12 - 1 tablespoon sesame seeds for garnish

# 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, sauté for 1 minute until fragrant.
03 - Add chicken wings to the skillet and cook, turning occasionally, for 6-8 minutes until lightly browned on all sides.
04 - In a bowl, combine soy sauce, Coca-Cola, brown sugar, rice vinegar, and black pepper. Pour mixture over browned wings.
05 - Bring sauce to a boil, then reduce heat to medium-low. Simmer uncovered, stirring occasionally, for 20-25 minutes until 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 crevice of the wings, crispy and glossy, with a balance of salty and sweet that keeps you reaching for another.
  • It uses ingredients you probably already have, and the whole thing comes together in under an hour with minimal fuss.
  • People always ask for the recipe, and when you tell them theres Coca-Cola in it, they never believe you until they try it themselves.
02 -
  • Do not cover the pan while the sauce reduces or it will never thicken, you need the liquid to evaporate and concentrate into that sticky glaze.
  • If the sauce starts to look too thick or dark before the wings are cooked through, add a splash of water and lower the heat, burned sugar is bitter and there is no coming back from it.
  • Let the wings rest on the platter for a minute before serving, the glaze will set just enough to be perfectly sticky instead of runny.
03 -
  • Use a wide skillet or wok so the wings have room to brown properly, crowding the pan will make them steam and you will lose the caramelization that makes this recipe work.
  • Taste the sauce halfway through simmering and adjust the soy or sugar if needed, every brand of cola and soy sauce is a little different and you want the balance to feel right to you.
  • If you want to make these ahead, cook them fully, then reheat in a 200°C oven for 10 minutes and they will taste like you just made them.
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