Butter-Stuffed Chicken Wings in Soy-Honey Glaze
Tender chicken wings stuffed with salted butter and pan-fried until golden, then glazed with a savory-sweet sauce of soy, mustard, ketchup, and honey, finished with Coca-Cola for depth. The baking soda treatment ensures crispy exteriors and juicy meat. Serve as an appetizer, game day snack, or casual dinner with rice or crusty bread. This version combines butter-stuffing technique with Asian-influenced glaze for rich, complex flavor.
Ingredients
- 3 ¼ lb chicken wings, whole
- 1 tablespoon baking soda
- 7 tbsp salted butter
- olive oil
- 3 ½ tbsp soy sauce
- 1 tablespoon mustard
- 1 tablespoon ketchup
- 2 tablespoons honey
- 1 ¼ cups Coca-Colaginger ale or cola drink1:1beverage
substitute any cola-type drink
Instructions
- 1
Soak chicken wings in water with baking soda, mix well, drain and pat completely dry.
- 2
Make a shallow cut lengthwise down the center of each wing and stuff each with 1/2 teaspoon salted butter.
- 3
Heat olive oil in a large skillet over medium-low heat.
- 4
Add stuffed wings, cover and fry until butter melts completely.
- 5
Flip wings and fry the other side for 5 minutes.
- 6
Combine soy sauce, mustard, ketchup and honey in a small bowl.
- 7
Pour sauce into skillet with wings, stir to coat evenly.
- 8
Add Coca-Cola, cover and cook for 15 minutes.
- 9
Serve hot.
Tips
Pat wings completely dry after soaking to achieve crispy skin and prevent oil splatter during frying.
Stuff butter evenly into each wing to ensure consistent melting and flavor distribution throughout cooking.
Use room-temperature butter for easier stuffing without tearing the chicken skin.
Good to Know
Refrigerate in airtight container up to 3 days. Reheat gently in skillet over low heat or oven at 160C, covered, until heated through.
Prepare wings through stuffing step up to 4 hours ahead, cover and refrigerate. Cook sauce and assemble just before serving for best texture.
Serve immediately while hot, with steamed rice, noodles, or crusty bread to soak up sauce. Garnish with sesame seeds or fresh cilantro if desired.
Common Mistakes
Skip the baking soda soak to avoid rubbery, tough chicken skin.
Don't pat wings dry before frying to avoid splattering hot oil.
Avoid cooking on high heat to prevent burning the glaze before wings cook through.
Remove wings promptly after 15-minute simmer to prevent overcooking.
Substitutions
Gluten-Free Swaps
General Alternatives
substitute any cola-type drink
FAQ
Can I make this ahead and reheat?
Yes. Cook completely, cool, refrigerate up to 3 days. Reheat gently in a covered skillet over low heat with a splash of water, or in a 160C oven for 10-15 minutes until warmed through without drying.
What if I don't have Coca-Cola?
Use any cola or dark soda at the same volume. Ginger ale creates lighter flavor. For non-carbonated option, replace with 300ml water plus 1 tablespoon brown sugar and 1 teaspoon soy sauce.
How do I prevent butter from leaking during cooking?
Make the cut shallow, not deep into the meat. Stuff just 1/2 teaspoon and fold the wing skin over the opening. Refrigerate stuffed wings 30 minutes before cooking to firm the butter.