Cola Chicken Wings
可乐鸡翅 · pan chinese cuisine
4 · 4 reviewsThis is a beloved Chinese home-style dish where cola doubles as the braising liquid, lending sweetness and a deep caramel color. The author notes it never fails, and that you can adjust seasonings to taste. For a lower-oil version, skip pan-frying the wings and braise them directly, or use just a little oil.
Priyanka RamanSoftware engineer by day, South Indian cook by night. My pressure cooker is my personality now. Trying to nail my amma's rasam without shortcuts.Nutrition & allergens
Contains:SoyWheat
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.
8.0 pieces
as needed
as needed
as needed
Cola可乐
as needed
Scallion, ginger, and garlic葱、姜、蒜
as needed
Techniques you'll use
- Blanching (chao shui) ↗
Par-cook in boiling water to clean, tighten, or prep ingredients.
- Pan-frying (jian) ↗
Sear food in a shallow layer of oil, one side at a time.
- Simmering (dun) ↗
Gentle low-heat cooking in liquid until flavors merge and meat softens.
- Red-braising ↗
Slow-simmer in soy-sugar-aromatic liquid for deep mahogany flavor.
- Steaming ↗
Cook with moist vapor for tender, clean-tasting results.
Steps
- 1
Step 1
Score the chicken wings with a few cuts so they absorb flavor better.
✅ Done when: Each wing shows visible cuts through the skin.
Blanch the wings first to remove gaminess and the bloody scum.
✅ Done when: Scum has risen to the surface of the water.
Add cooking wine to the blanching water to remove gaminess.
✅ Done when: Cooking wine has been added to the pot.
Add the chicken wings and let them take a bath in the water.
✅ Done when: All wings are submerged in the blanching water.
- 5
Step 5
Wash the wings clean and remove them from the pot.
✅ Done when: Wings are rinsed clean and out of the pot.
- 6
Step 6
If you don't want the dish too oily, don't add too much oil to the pan.
✅ Done when: Only a modest amount of oil is in the pan.
Pan-fry all the chicken wings.
✅ Done when: Every wing has been seared in the pan.
Fry the wings until they turn slightly golden, which makes them fragrant.
✅ Done when: Wings show a light golden color.
- 9
Step 9
Add a spoonful of light soy sauce.
✅ Done when: Light soy sauce has been stirred into the pan.
- 10
Step 10
Add a spoonful of oyster sauce.
✅ Done when: Oyster sauce has been stirred into the pan.
- 11
Step 11
Add dark soy sauce for color.
✅ Done when: Wings take on a darker hue.
- 12
Step 12
Add garlic and ginger to taste to remove gaminess.
✅ Done when: Garlic and ginger are visible in the pot.
- 13
Step 13
Pour in cola to taste, according to your preference.
✅ Done when: Wings are sitting in cola in the pot.
Cover and simmer for 15 to 20 minutes.
✅ Done when: 15 to 20 minutes of covered simmering have elapsed.
The braising is done and the color turns out beautiful.
✅ Done when: Wings have a glossy, deep caramel color.
- 16
Step 16
Sprinkle sesame seeds on top for looks and aroma.
✅ Done when: Sesame seeds are scattered over the wings.
Serve with steamed white rice — a perfect pairing.
✅ Done when: Plated alongside rice, ready to eat.