Coca Cola Chicken Wings

My cousin brought a tray of these to a backyard barbecue, and I watched half the table hover around them until every wing was gone. The glaze caught the light, glossy and dark, and the smell—garlicky, sweet, a little smoky—had everyone asking what was in it. When she said Coca-Cola, I laughed, then tasted one. I stopped laughing.

I made them for a game night once, doubling the batch because I knew my friends. By halftime, the platter was empty and someone was licking their fingers over the sink. One friend asked if I'd catered it. I just pointed to the empty Coke can in the recycling and watched his face change.

Ingredients

• 1.2 kg (2.5 lbs) chicken wings, split at joints, tips discarded: Wings are all about the ratio of crispy skin to tender meat, and splitting them helps them cook evenly and soak up more glaze.
• 1 tablespoon vegetable oil: Just enough to get the garlic and ginger sizzling without making the pan greasy.
• 4 cloves garlic, minced: Fresh garlic is everything here—it blooms in the hot oil and perfumes the whole dish.
• 2 tablespoons fresh ginger, minced: Ginger cuts through the sweetness and adds a warm, bright kick you cannot get from powder.
• 120 ml (½ cup) soy sauce: This brings the salty, umami backbone that balances out the Coke.
• 330 ml (1 can) Coca-Cola: It sounds wild, but the soda reduces into a rich, caramelized glaze with just the right amount of sweetness.
• 2 tablespoons brown sugar: A little extra sweetness to deepen the glaze and help it cling.
• 1 tablespoon rice vinegar: Adds a subtle tang that keeps the sauce from feeling one-note.
• ½ teaspoon freshly ground black pepper: Just enough to add a gentle warmth without competing with the other flavors.
• 1 teaspoon sesame oil (optional): A few drops at the end add a nutty, toasty finish.
• 2 scallions, sliced (for garnish): Fresh, green, and a little sharp—they make the plate look alive.
• 1 tablespoon sesame seeds (for garnish): Toasted sesame seeds add a tiny crunch and a visual pop.

Instructions

Dry the wings:

Pat the chicken wings dry with paper towels so they brown instead of steam. Moisture is the enemy of a good sear.

Bloom the aromatics:

Heat vegetable oil in a large skillet or wok over medium-high heat, then add garlic and ginger. Sauté for about a minute until the kitchen smells like a street market.

Brown the wings:

Add the chicken wings and cook, turning occasionally, until lightly browned on all sides, about 6 to 8 minutes. Theyre not fully cooked yet, just getting some color.

Build the glaze:

In a bowl, combine soy sauce, Coca-Cola, brown sugar, rice vinegar, and black pepper, then pour it over the wings. It will bubble up fast and smell incredible.

Simmer and reduce:

Bring to a boil, then reduce heat to medium-low and simmer uncovered, stirring occasionally, for 20 to 25 minutes. The sauce will thicken into a sticky glaze and the wings will cook through completely.

Finish with sesame:

Stir in sesame oil if using. It adds a final layer of richness.

Serve:

Transfer wings to a serving platter, spoon extra glaze over the top, and garnish with sliced scallions and sesame seeds. Serve hot and watch them disappear.

Save

The first time I brought these to a potluck, someone asked for the recipe before they even finished chewing. I scribbled it on a napkin, Coke and all, and she texted me two days later saying her kids fought over the last wing. Thats when I knew this one was a keeper.

Serving Suggestions

These wings are perfect over steamed jasmine rice, where the glaze soaks in and turns each bite a little sweet and savory. I have also served them on their own as an appetizer with a stack of napkins and a cold beer. They pair beautifully with pickled vegetables or a quick cucumber salad to cut through the richness.

Storage and Reheating

Leftovers keep in an airtight container in the fridge for up to three days, though I have never seen them last that long. Reheat them in a skillet over medium heat with a splash of water to loosen the glaze, or pop them in a hot oven for a few minutes until warmed through. The microwave works in a pinch, but youll lose some of that sticky magic.

Variations and Swaps

If you like heat, toss in a teaspoon of chili flakes with the garlic and ginger, or drizzle sriracha over the finished wings. Honey can replace the brown sugar for a floral sweetness, and if you cannot find rice vinegar, apple cider vinegar works in a pinch. I have also made this with drumsticks when wings were sold out, and they turned out just as good, just needed a few extra minutes to cook through.

• Add a star anise pod to the sauce for a subtle licorice note.
• Swap scallions for cilantro if thats what you have on hand.
• Use diet cola if you want to cut some sugar, though the glaze will be slightly thinner.

Save

These wings have a way of turning a regular Tuesday into something a little more fun. Make them once, and I promise youll be craving that sticky, gingery glaze all over again.

Recipe Questions & Answers

→ Can I use chicken drumsticks instead of wings?

Yes, chicken drumsticks work wonderfully. Increase cooking time to 30-35 minutes to ensure they're cooked through and the sauce has reduced properly.

→ What can I substitute for Coca-Cola?

Any dark cola works well. You can also try ginger ale for a lighter, spicier flavor, though the color will be less rich.

→ How do I know when the wings are fully cooked?

Wings are done when the internal temperature reaches 75°C (165°F) and the juices run clear. The meat should easily pull away from the bone.

→ Can I make these wings in the oven?

Absolutely. Brown the wings at 200°C (400°F) for 25 minutes, then toss with the prepared sauce and bake another 15-20 minutes, turning once, until sticky and caramelized.

→ How should I store leftover wings?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat or in the oven at 180°C (350°F) until warmed through.

→ Can I make the sauce spicier?

Yes, add chili flakes, sriracha, or fresh sliced chilies when sautéing the garlic and ginger for a spicy kick that complements the sweet glaze.