Glossy Cola Chicken Wings
可乐鸡翅 · pan chinese cuisine · Modern Chinese home cooking
Cola chicken wings are a modern Chinese home dish in which cola supplies sweetness and body to a glossy soy braising sauce.
Chef ChopzenChopzen project content lead. Curating and testing every published recipe for US home cooks.Key failure points
- If The sauce is bitter and nearly black.: Stop cooking as soon as the sauce coats a spoon; if caught early, loosen it with a splash of hot water.
Nutrition & allergens
No supported allergens detected from surveyed ingredients.
Some ingredients are not yet allergen-surveyed; this label is not exhaustive.
Per serving (4 servings)
- Energy (kcal)
- Unknown
- Protein (g)
- Unknown
- Fat (g)
- Unknown
- Carbs (g)
- Unknown
- Sodium (mg)
- Unknown
Estimated from verified ingredient data for the original formula — not lab values, and one dish is not a full meal.
12.0 piece
Cola可乐
2.11 cup
0.35 oz
0.06 cup — divided
dark soy sauce老抽Optional
0.01 cup
salt盐
0.07 oz
2.0 slice
0.08 cup
2.0 stalk — tied into a knot
Techniques you'll use
- Blanching (chao shui) ↗
Par-cook in boiling water to clean, tighten, or prep ingredients.
- Marinating ↗
Season protein ahead with soy, wine, and starch for flavor and texture.
- Pan-frying (jian) ↗
Sear food in a shallow layer of oil, one side at a time.
Steps
Cover the wings with cold water, add one ginger slice and the Shaoxing wine, bring to a boil, skim the foam, and drain.
✅ Done when: The foam is removed and the wing surfaces have turned opaque.
Watch out: Drain thoroughly before the wings enter hot oil.
Score each wing twice on both sides, coat with 10 ml soy sauce, and marinate for 10 minutes.
✅ Done when: The soy sauce evenly coats the scored surfaces.
Watch out: Wash the knife and board after handling raw chicken.
Heat a lightly oiled skillet over low heat, fry the remaining ginger, then brown the wings on both sides.
✅ Done when: Both sides are golden and release from the pan.
Watch out: Move the wings often enough to prevent sticking.
- 4
Step 45 min
High heatPour in enough cola to cover the wings and bring to a boil. Skim any foam, add the green onion knot, salt, sugar, remaining soy sauce, and optional dark soy.
✅ Done when: The liquid boils cleanly and the seasoning is dissolved.
Watch out: Cola foams quickly; leave headroom in the pan.
- 5
Step 513 min
Medium heatRemove the onion and ginger when the onion yellows. Simmer until the wings reach 74°C and the sauce becomes syrupy, then reduce over low heat until it coats the wings.
✅ Done when: The thickest wing reaches 74°C and the glaze leaves a trail in the pan.
Watch out: Keep the final heat low because the sweet glaze burns easily.
If The sauce is bitter and nearly black.:
Stop cooking as soon as the sauce coats a spoon; if caught early, loosen it with a splash of hot water.