Coca Cola Chicken Wings

My neighbor brought over a platter of these wings during a backyard cookout, and I couldn't stop eating them. The glaze was shiny and dark, clinging to every crispy edge, and when I asked what was in it, she just grinned and said, "Coke." I thought she was joking until she walked me through it the following weekend in her kitchen. The smell of garlic and ginger hitting hot oil, then that first pour of soda fizzing into the pan—I was hooked before we even plated them.

I made these for a game night once, and by halftime the plate was empty. My friend kept licking his fingers and muttering something about opening a wing shop. The kitchen smelled so good that even the neighbors texted asking what I was cooking. It became our tradition after that—every big game, same wings, same happy chaos.

Ingredients

• Chicken wings: Pat them completely dry before cooking so they brown properly and the glaze sticks instead of steaming off.
• Vegetable oil: A neutral oil with a high smoke point is best for getting that initial sear without burning the garlic.
• Garlic and ginger: Fresh is key here, the aromatics bloom in the oil and perfume the whole dish.
• Soy sauce: This brings the salty, umami backbone that balances the sweetness of the Coca-Cola.
• Coca-Cola: It sounds wild, but the sugars caramelize beautifully and create a glossy, sticky coating.
• Brown sugar: Deepens the molasses-like richness and helps the glaze cling to every wing.
• Rice vinegar: A splash of acid cuts through the sweetness and keeps the flavor bright.
• Black pepper: Freshly ground adds a gentle heat that wakes up the whole sauce.
• Sesame oil: Just a teaspoon at the end gives a toasty, nutty finish that feels restaurant-quality.
• Scallions and sesame seeds: They add color, crunch, and a fresh contrast to the rich glaze.

Instructions

Dry the wings:

Use paper towels to blot away any moisture so the skin can brown instead of steam. This step makes all the difference in texture.

Bloom the aromatics:

Heat the oil over medium-high, then add garlic and ginger, stirring constantly for about a minute until they smell toasty and golden. Don't let them burn or the sauce will taste bitter.

Brown the wings:

Add the wings in a single layer if possible, turning them every couple of minutes until they have some color on all sides. This takes about 6 to 8 minutes and builds flavor into the base.

Mix and pour the sauce:

In a bowl, whisk together soy sauce, Coca-Cola, brown sugar, rice vinegar, and black pepper, then pour it all over the wings. You'll hear it sizzle and foam up a little.

Simmer until sticky:

Bring everything to a boil, then lower the heat and let it bubble gently for 20 to 25 minutes, stirring now and then. The sauce will reduce and turn thick and glossy, clinging to the wings like lacquer.

Finish with sesame oil:

Stir in the sesame oil off the heat. It's optional, but it adds a warm, toasted note that makes the wings taste extra special.

Garnish and serve:

Pile the wings on a platter, drizzle any remaining glaze over the top, and scatter scallions and sesame seeds on top. Serve them hot and keep napkins nearby.

Save Pin

There was a rainy Sunday when I made a double batch and froze half, thinking I'd save them for later. They lasted three days. My partner reheated them in the oven, and they came out just as sticky and delicious as the first time. Now I always make extra, because they never last as long as I plan.

Serving Suggestions

These wings are perfect over steamed jasmine rice to soak up the extra glaze, or served as finger food with a pile of napkins and cold drinks. I like pairing them with a simple cucumber salad or pickled vegetables to cut the richness. They're just as good as a main dish for four or an appetizer for a bigger crowd.

Variations to Try

If you want heat, toss in a teaspoon of chili flakes when you add the garlic and ginger, or drizzle sriracha over the finished wings. Swap the brown sugar for honey if you prefer a lighter, floral sweetness. You can also use chicken drumsticks or thighs, just adjust the cooking time so they cook through completely.

Storage and Reheating

Leftover wings keep in an airtight container in the fridge for up to three days. Reheat them in a 375°F oven for about 10 minutes to crisp them back up and warm the glaze. The microwave works in a pinch, but the oven brings back that sticky, caramelized coating.

• Let wings cool completely before storing to avoid soggy skin.
• Freeze cooked wings for up to a month and thaw overnight in the fridge before reheating.
• Add a splash of water to the pan if reheating on the stovetop to loosen the glaze.

Save Pin

These wings have become my go-to whenever I need something easy that feels special. Every time I make them, someone asks for seconds, and I'm reminded that the best recipes are the ones you can't stop talking about.

Recipe FAQs

→ Can I use chicken drumsticks instead of wings?

Yes, drumsticks work well. Increase cooking time by 5-10 minutes to ensure they're cooked through, and check that internal temperature reaches 75°C (165°F).

→ What can I substitute for Coca-Cola?

Any cola works, including diet versions. For a different flavor profile, try root beer or ginger ale, though the taste will vary from the original.

→ How do I make the sauce thicker?

Simmer longer to reduce further, or mix 1 teaspoon cornstarch with 2 tablespoons water and stir into the sauce during the last few minutes of cooking.

→ Can I make these wings in advance?

Yes, cook fully then refrigerate. Reheat in a 180°C (350°F) oven for 15 minutes, or briefly in a skillet to restore the glaze's stickiness.

→ How spicy are these wings?

The base version isn't spicy, just savory-sweet. Add chili flakes, sriracha, or fresh chilies during cooking if you prefer heat.

→ What sides pair well with these wings?

Steamed jasmine rice, Asian slaw, cucumber salad, or stir-fried vegetables complement the rich, sticky glaze beautifully.