Coca Cola Chicken Wings (Printable)

Sticky, savory-sweet wings glazed with Coca-Cola, soy sauce, garlic, and ginger. A guaranteed crowd favorite.

# 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 - 1 can (12 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
11 - 2 scallions, sliced
12 - 1 tablespoon sesame seeds

# How To Make:

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 to enhance the aromatic profile of the dish.
07 - Transfer wings to a serving platter. Spoon extra glaze over the top and garnish with sliced scallions and sesame seeds. Serve immediately while hot.

# Top Tips:

01 -
  • The sauce does all the work, thickening into a sticky, caramelized glaze without any fuss.
  • You only need one pan and a handful of everyday ingredients to make something that tastes like takeout.
  • They disappear fast at parties, and people always ask for the recipe.
02 -
  • Don't skip drying the wings, wet skin won't brown and the glaze will slide right off.
  • Let the sauce reduce fully, if you pull it too early it stays thin and won't coat the wings properly.
  • Stir often in the last 10 minutes to prevent sticking and burning as the sugars concentrate.
03 -
  • Use a wide skillet or wok so the wings have room to brown evenly without crowding.
  • Taste the sauce before adding the wings and adjust soy or sugar to your preference.
  • For extra shine, brush the wings with a little extra glaze right before serving.
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