Coca-Cola Chicken Wings with Soy Glaze
Caramelized chicken wings braised in Coca-Cola, soy sauce, and oyster sauce with fresh ginger and scallion. The sweetness of the cola melds with umami-rich sauces to create a sticky, glossy glaze that clings to golden-seared skin. Serve over rice for weeknight dinners or as an appetizer at casual gatherings. This version leverages the acidity and sweetness of cola as a braising liquid, eliminating the need for added sugar while building depth through soy and oyster sauce.
Ingredients
- 2 pound chicken wings
- 2 tablespoon cooking oil
- ½ inch fresh ginger, sliced or minced
- 3 stalk scallion, white and light green parts separated
- 2 tablespoon Shaoxing cooking wine
- 2 can Coca-ColaPepsi or other cola1:1pantry
sweeter sodas may oversweeten
- 2 tablespoon soy sauce
- 1 tablespoon oyster sauce
- ½ lemon, juiced
- white rice, cooked(optional)jasmine or brown rice1:1pantryFull guide →
- white sesame seeds(optional)
Instructions
- 1
Score the skin of chicken wings with diagonal slices on both sides.
- 2
Heat oil in a frying pan over medium-high heat. Sear wings skin-side down for 3-5 minutes until golden brown.
- 3
Flip and cook the other side for 2-3 minutes until golden brown.
- 4
Add ginger, light parts of scallion, and Shaoxing wine. Cook 2-3 minutes to evaporate alcohol.
- 5
Pour in Coca-Cola, soy sauce, and oyster sauce. Bring to a boil, skimming foam if needed.
- 6
Reduce heat to medium, cover, and simmer for 10-12 minutes.
- 7
Add lemon juice, increase heat to high, and stir constantly until sauce reduces to a thick, sticky consistency.
- 8
Turn off heat. Garnish with chopped scallion greens and sesame seeds.
Tips
Score the wing skin before searing to allow the glaze to penetrate and create more textured, flavorful surface area.
Skim foam during the boil to clarify the sauce and achieve a glossy finish rather than a cloudy one.
Watch the final reduction closely; the sauce can go from thick to burnt quickly once it reaches the right consistency.
Good to Know
Refrigerate in an airtight container for up to 4 days. The sauce thickens further as it cools.
Prepare wings (scoring and searing) up to 4 hours ahead. Refrigerate uncovered. Add to braising liquid and simmer when ready to finish.
Serve hot over steamed white rice with extra scallion greens. Pairs well with stir-fried vegetables or a crisp salad to cut richness.
Common Mistakes
Do not skip the searing step to avoid soft, steamed skin instead of crispy exterior.
Do not rush the final reduction to avoid undersaturated sauce or burnt glaze.
Do not skip lemon juice to avoid one-dimensional sweetness from the cola.
Substitutions
Gluten-Free Swaps
General Alternatives
sweeter sodas may oversweeten
FAQ
Can I make this ahead?
Yes. Sear and score wings up to 4 hours ahead and refrigerate. Add to the braising liquid and finish cooking when ready. The dish reheats well; warm gently on the stovetop or in a 350F oven until heated through, about 10 minutes.
What if I don't have Shaoxing wine?
Dry sherry or sake work as direct substitutes in the same quantity. For a non-alcoholic version, use a splash of rice vinegar and a pinch of sugar. The wine adds depth and helps cook off any raw chicken smell during braising.
How long can I keep the leftovers?
Store in an airtight container in the refrigerator for up to 4 days. The glaze thickens further as it cools. Freeze in a freezer-safe container for up to 3 months; thaw in the refrigerator before reheating on the stovetop.