Kitchen notes · a little help before you start
Coca-Cola Chicken Wings
Glossy cola chicken wings are an inviting plate for a dinner you can eat with your hands. Lime and ginger give the sweet-savory sauce a little edge, with green onion over the top.
- Prep
- 10 min
- Cook
- 30 min
- Total
- 40 min
- Original yield
- Serves 6
- Ingredients
- 10 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Chicken
- Cooking method
- Baking · Baked & roasted
- Preparation & total time
- Prep: 15 minutes or less · Total: 31–60 minutes
A few quick notes
1. Prick and dry before baking
Prick the backs of the wings with the knife, pat dry and arrange on the lined pan before salting.
2. Reduce sauce uncovered
Simmer the cola mixture until thicker and reduced by half, then strain away the solids before adding the starch mixture.
3. Keep a portion for serving
Mix half the thickened sauce with butter in the large tossing bowl, saving the remainder for the finished wings.
Get to know the ingredients
Lime strips and juice
Peel the listed zest strips, then juice the lime for the saucepan; both parts simmer in the cola sauce.
Divided scallions
The white bottoms simmer in the sauce. Finely chop and reserve the green tops for garnishing the cooked wings.
Smashed garlic
Smash the cloves before adding them to the saucepan with cola, soy, ginger, lime and scallion bottoms.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 6. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 5 steps completeMake room for Coca-Cola Chicken Wings
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
A brief glossy final bake
Toss the baked wings in the buttered sauce, return briefly to the pan until glossy and dark golden, then garnish and serve.
A little more help as you go
Mix starch with water first
Whisk the small cornstarch portion with water before adding it to the strained cola sauce for its final thickening cook.
Avoid extending the last bake
Keep the final caramelizing bake brief. Overbaking can leave the coating sticky.
A few questions you might have
Do I bake the wings before saucing?
Yes. Cook them through and lightly brown first, then toss in the sauce and return only for the short glossy finish.
Does all the sauce go over the wings?
Half is mixed with butter for tossing; the remaining sauce is reserved to serve with the finished wings.
When is butter added?
After straining and thickening the cola sauce, mix half of it with butter in the large bowl before tossing the wings.
Do the garlic and ginger stay in the serving sauce?
Strain the solids from the reduced cola mixture before adding dissolved cornstarch, then divide the smooth sauce for tossing and serving.
What tops the finished wings?
The reserved chopped green scallion tops and a sprinkle of white sesame seeds are the included serving garnishes.
Any more cooking tips?
Pat the wings dry with paper towels before baking or frying so the skin can crisp. Prick the backs with a sharp knife to help the seasoning reach the meat. Keep the final bake brief after coating them with sauce: it should caramelize into a glossy finish. Overbaking makes the coating sticky.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: rasamalaysia.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
