Coca Cola Chicken Wings (Print View)

Sticky wings glazed in Coca-Cola, soy sauce, garlic, and ginger—perfect for sharing and crowd-pleasing.

# Ingredient List:

→ 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

# Directions:

01 - Pat chicken wings dry with paper towels to ensure proper browning.
02 - Heat vegetable oil in a large skillet or wok over medium-high heat. Add minced garlic and ginger, sautéing for 1 minute until fragrant.
03 - Add chicken wings to the skillet and cook, turning occasionally, until lightly browned on all sides, approximately 6 to 8 minutes.
04 - In a mixing bowl, combine soy sauce, Coca-Cola, brown sugar, rice vinegar, and black pepper. Pour the mixture over the wings.
05 - Bring the mixture to a boil, then reduce heat to medium-low. Simmer uncovered, stirring occasionally, for 20 to 25 minutes until the sauce thickens to a sticky consistency 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 immediately while hot.

# Expert Tips:

01 -
  • The sauce clings to every ridge of the wings like it was designed just for them, creating crispy-edged pockets of flavor.
  • You get deep savory notes from soy and ginger with a glaze so shiny people will ask if you cheated with store-bought.
  • It uses pantry staples and one surprising soda can, which makes it feel both exotic and effortless.
  • Perfect for parties because they taste like you fussed, but really you just stirred a pot and let the magic happen.
02 -
  • Don't skip drying the wings—I learned this after my first batch steamed instead of browned and the sauce slid right off.
  • The sauce will look too thin halfway through cooking, but trust the process and let it reduce fully or it won't cling.
  • Taste the glaze before adding sesame oil because some soy sauces are saltier than others and you might want to adjust.
03 -
  • Use regular Coke, not diet—the sugar is essential for the glaze to caramelize and thicken properly.
  • If your pan isn't big enough, brown the wings in batches so they have room to sear instead of steam.
  • For extra depth, add a tablespoon of hoisin sauce or a splash of fish sauce when you pour in the Coke mixture.
  • Let the wings rest for two minutes after plating so the glaze sets slightly and becomes even stickier.
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