Coca Cola Chicken Wings (Printable)

Sticky, savory-sweet wings glazed in Coca-Cola, soy, garlic, and ginger—perfect for sharing and guaranteed delight.

# 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 - ½ cup soy sauce
06 - 12 fl oz Coca-Cola
07 - 2 tablespoons brown sugar
08 - 1 tablespoon rice vinegar
09 - ½ teaspoon freshly ground black pepper
10 - 1 teaspoon sesame oil
11 - 2 scallions, sliced for garnish
12 - 1 tablespoon sesame seeds for garnish

# How-To Steps:

01 - Pat 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 to the skillet and cook, turning occasionally, until lightly browned on all sides, approximately 6 to 8 minutes.
04 - In a mixing bowl, whisk together 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 and incorporate thoroughly.
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 reduces into this thick, glossy coating that clings to every ridged edge of the wing.
  • You get that umami punch from soy and ginger with a gentle sweetness that never feels cloying.
  • It uses pantry staples and one surprise ingredient that makes everyone curious.
  • Perfect for nights when you want something impressive but easy enough to pull off on autopilot.
02 -
  • Do not skip drying the wings or they will release too much moisture and the sauce will take forever to thicken.
  • Keep the heat at medium-low once the sauce is added, high heat will burn the sugars before the wings cook through.
  • Stir every few minutes during the simmer to prevent sticking and to coat the wings evenly as the glaze reduces.
03 -
  • Use a wide skillet or wok so the wings have room to brown without crowding, crowded wings steam and stay pale.
  • Taste the glaze halfway through simmering and adjust with a pinch more sugar or a splash more vinegar to suit your preference.
  • Let the wings rest on the platter for two minutes before serving so the glaze sets just slightly and clings even better.
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