Sticky Coca Cola Chicken Wings

My neighbor showed up one Saturday with a platter of wings that smelled like caramel and soy, and I couldn't stop eating them. When I asked what was in the glaze, she laughed and said, "Coke." I thought she was joking until she walked me through it the next weekend. Now these sticky, savory-sweet wings are my go-to whenever I need something that disappears fast and makes people ask for the recipe.

I made these for a backyard hangout last summer, and by the time I brought out the second batch, the first platter was already bare. My friend's kids, who usually pick at everything, were fighting over the last wing. That's when I knew this recipe had serious power.

Ingredients

• 1.2 kg chicken wings, split at joints, tips discarded: Patting them bone-dry before cooking is the secret to getting a good sear and helping the glaze stick instead of steam off.
• 1 tablespoon vegetable oil: Just enough to get the garlic and ginger sizzling without making the dish greasy.
• 4 cloves garlic, minced: Fresh garlic blooms in hot oil and fills the kitchen with that toasty, savory smell that makes everyone wander in asking what's cooking.
• 2 tablespoons fresh ginger, minced: The bright, spicy warmth of ginger cuts through the sweetness and keeps the glaze from feeling one-note.
• 120 ml soy sauce: This is your salt and umami backbone, so use a good quality soy sauce you'd actually want to taste on its own.
• 330 ml Coca-Cola: The bubbles help tenderize the wings while the sugar caramelizes into that signature sticky coating.
• 2 tablespoons brown sugar: Adds a molasses depth that regular white sugar can't match, and it helps the glaze turn glossy and dark.
• 1 tablespoon rice vinegar: A splash of acid keeps everything balanced and stops the sauce from tasting cloying.
• ½ teaspoon freshly ground black pepper: A little heat in the background makes the sweetness more interesting.
• 1 teaspoon sesame oil: Stir this in at the end for a nutty, toasted finish that makes the whole dish feel more complex.
• 2 scallions, sliced: Fresh, sharp, and green, they add color and a crisp bite against all that sticky richness.
• 1 tablespoon sesame seeds: Toasted sesame seeds give a subtle crunch and make the platter look like it came from a restaurant.

Instructions

Prep the wings:

Pat the chicken wings completely dry with paper towels. Any moisture will cause splattering and prevent browning, so take your time with this step.

Bloom the aromatics:

Heat vegetable oil in a large skillet or wok over medium-high heat, then add garlic and ginger. Sauté for about 1 minute, stirring constantly, until the smell hits you and they start to turn golden at the edges.

Brown the wings:

Add the wings to the pan and cook, turning occasionally with tongs, until lightly browned on all sides, about 6 to 8 minutes. They don't need to be cooked through yet, just getting some color and flavor.

Build the glaze:

In a bowl, whisk together soy sauce, Coca-Cola, brown sugar, rice vinegar, and black pepper. Pour this mixture over the browned wings in the pan.

Simmer until sticky:

Bring everything to a boil, then lower the heat to medium-low and let it simmer uncovered for 20 to 25 minutes, stirring occasionally. The sauce will reduce, thicken, and coat the wings in a glossy, sticky glaze.

Finish and garnish:

Stir in the sesame oil if using, then transfer the wings to a serving platter. Spoon any extra glaze from the pan over the top, and scatter sliced scallions and sesame seeds all over before serving hot.

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There's something about watching people lick their fingers and reach for another wing that makes all the stirring worth it. The first time I brought these to a potluck, someone asked if I'd ordered them from a restaurant. I just smiled and said, "Nope, one pan and a can of Coke."

Adjusting the Heat

If you like a little kick, toss in a teaspoon of chili flakes when you add the garlic and ginger. The heat blooms in the oil and weaves through the glaze, giving you sweet, savory, and spicy all at once. I've also used gochugaru for a smoky Korean twist that people go wild for.

Serving Suggestions

These wings are perfect over steamed white rice to soak up the extra glaze, or you can serve them as a standalone appetizer with a stack of napkins. A crisp lager or even a chilled glass of cola on the side makes the whole meal feel playful and fun. Pickled cucumbers or a quick slaw add crunch and cut through the richness if you want to round out the plate.

Make It Your Own

You can swap the brown sugar for honey if you want a floral sweetness, or try hoisin sauce in place of half the soy for a deeper, more complex flavor. I've even used ginger ale instead of Coke when that's what I had on hand, and it turned out lighter and just as delicious.

• Add a squeeze of lime juice at the end for brightness.
• Toss in a star anise pod while simmering for a subtle licorice note.
• Double the garlic if you're a garlic lover, it only gets better.

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Every time I make these, someone ends up standing at the stove with me, sneaking tastes and asking questions. That's the kind of recipe this is, one that invites people in and makes them want to try it themselves.

Recipe FAQs

→ Can I use chicken drumsticks instead of wings?

Yes, drumsticks work wonderfully. Increase cooking time to 30-35 minutes to ensure they're fully cooked through and the sauce has properly reduced.

→ What makes the sauce sticky?

The natural sugars in Coca-Cola combined with brown sugar caramelize as the sauce reduces during simmering, creating that signature sticky, glossy glaze that coats the wings.

→ Can I make these wings spicier?

Absolutely. Add chili flakes, sriracha, or fresh sliced chilies along with the garlic and ginger for a spicy kick that balances the sweetness beautifully.

→ How do I know when the wings are done?

The wings are ready when the internal temperature reaches 75°C (165°F), the sauce has thickened to a syrupy consistency, and the wings are deeply glazed and caramelized.

→ Can I prepare these ahead of time?

Yes, you can cook them fully and refrigerate. Reheat in a skillet over medium heat or in the oven at 180°C (350°F) until warmed through and the glaze is sticky again.

→ What can I substitute for Coca-Cola?

Try other dark sodas like Pepsi or Dr. Pepper for similar results. Each will give a slightly different flavor profile while maintaining the sweet, sticky glaze.