Cola-Braised Chicken Wings
Savory chicken wings braised in cola until sticky and caramelized, creating a sweet and savory glaze.
Story
This dish transforms ordinary chicken wings with a simple, clever trick: using cola as a braising liquid. The soda's sweetness and carbonation help tenderize the meat and reduce into a glossy, irresistible sauce. It's a popular home-cooked favorite with a touch of modern flair.
Ingredients
chicken wings (mid-joint)
500g (about 10-12 pieces)
cola (such as Coca-Cola)
1 can (330ml), enough to cover wings
light soy sauce
2 tablespoons
ginger, sliced
3 thin slices
garlic, lightly smashed
2 cloves
cooking oil (optional, for frying)
1 teaspoon if needed
Instructions
1
Prepare the Wings
Rinse the chicken wings and pat them dry. Using a sharp knife, make two shallow cuts on the skin side of each wing. This helps them cook evenly and absorb more flavor.
2
Pan-Sear Until Golden
Heat a deep skillet or wok over medium-high heat. You don't need to add oil as the wings will render their own fat. Place the wings in the pan, skin-side down. Cook for 4-5 minutes per side until they turn a rich golden brown. If the pan seems too dry, you can add a teaspoon of oil.
3
Braise in Cola
Pour off any excess fat from the pan. Add the sliced ginger and smashed garlic, stir for about 30 seconds until fragrant. Pour in the cola and soy sauce. The liquid should just cover the wings. Bring to a boil.
4
Simmer and Reduce
Once boiling, reduce the heat to a gentle simmer. Let it cook uncovered for 15-20 minutes, occasionally turning the wings. The sauce will bubble and slowly thicken into a sticky syrup. It's done when the wings are tender and coated in a glossy, reduced sauce.
Main Dish
Air-Dried Sichuan Peppercorn Duck
Duck legs cured with crushed green Sichuan peppercorns, salt, and baijiu, then hung to air-dry and later steamed. The green peppercorns matter more than regular red ones—their numbing aroma sinks deeper into the meat. A high-proof Chinese liquor works best for the cure.
