Coca Cola Chicken Wings (Printable)

Sticky wings glazed with Coca-Cola, soy, garlic, and ginger. Sweet, savory, and utterly irresistible in 50 minutes.

# 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 - 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 the 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 and cook, turning occasionally, until lightly browned on all sides, approximately 6 to 8 minutes.
04 - In a bowl, combine 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 hot.

# Expert Suggestions:

01 -
  • The sauce turns into this thick, sticky glaze that clings to every crevice of the wing without any fuss.
  • You probably have most of these ingredients sitting in your pantry right now.
  • They taste like takeout but cost a fraction and come together in under an hour.
  • Theyre just as good warm from the pan or at room temperature on a picnic table.
02 -
  • Do not skip drying the wings—wet skin will not brown and the glaze will not stick as well.
  • If your sauce is not thickening, raise the heat slightly and let it bubble a bit more actively.
  • Taste the glaze halfway through—if its too sweet, add a splash more vinegar or soy sauce.
03 -
  • Use a wide skillet or wok so the wings have room to brown without crowding.
  • Let the sauce reduce until it coats the back of a spoon—thats when you know its ready.
  • If you want extra crispy skin, broil the wings for 2 to 3 minutes after glazing.
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