Home cooking
Cola Chicken Wings
Dry-seared wings simmer in cola and soy, then reduce to a shiny sauce that is neither thin nor burnt.
Difficulty: Easy · Total time: 40 minutes · Serves: 3 · Published: 2026-10-05
Ingredients
- chicken mid-wings — 10 (about 500 g)
- ginger — 15 g
- scallion — 1
- regular cola — 330 ml
- light soy sauce — 20 ml
- Shaoxing wine — 15 ml
- neutral oil — 10 ml
Preparation
- Thaw in the refrigerator, pat completely dry, and score each side once. Do not wash raw chicken.
- Slice the ginger and cut the scallion into short lengths.
Method
1. Brown the wings
Heat the oil and place wings skin-side down. Brown one side before turning.
- Heat
- Medium
- Time
- 2–3 minutes per side
- Ready when
- Both sides are golden and the skin has tightened.
2. Simmer until cooked
Add aromatics, wine, soy, and cola. Bring to a boil, then cover and simmer.
- Heat
- Low
- Time
- 15 minutes
- Ready when
- The thickest part reaches 74°C and a chopstick enters easily.
3. Reduce to a glaze
Uncover, raise the heat, and keep turning the wings to coat evenly.
- Heat
- Medium-high
- Time
- 5–7 minutes
- Ready when
- Bubbles grow larger and slower; sauce coats a spoon with a thin layer left in the pan.
Tips for success
- Dry wings brown instead of steaming.
- Watch continuously near the end because the sugar can scorch quickly.
Common mistakes
- Too little liquid dries the pan before the wings cook through.
- Over-reduced sauce becomes hard and sticky as it cools.
Storage
- Refrigerate for up to 2 days.
- Add a splash of water and reheat covered over low heat until hot through.