Chinese Spiced Cola Chicken Wings

Get ready to taste the awesomeness of Chinese Spiced Cola Chicken Wings – seriously, they’re the bomb! We’re talking about a recipe that’s not only easy on your wallet but also quick and simple to whip up.

Just toss those wings in a mix of soda, soy sauce, and spices, and let the magic happen! What’s cool about these wings is how easy they are to make. Like, you don’t even need a bunch of fancy ingredients – the soda brings just the right amount of sweetness, so you don’t have to worry about adding extra stuff.

And here’s the kicker – the longer you let those bad boys simmer, the better they taste. It’s all about letting those flavors mingle and dance together until they’re like, perfect harmony in your mouth.

Oh, and did we mention you can totally switch things up and use Coca-Cola to braise ribs too? It’s like a flavor explosion waiting to happen!

Whether you’re a pro chef or just starting out in the kitchen, these Chinese Spiced Cola Chicken Wings are gonna be your new favorite thing to cook. Get ready for a taste adventure that’s simple, delicious, and totally worth it.

Serve this delicious dish on a bed of fragrant jasmine rice. It goes great with sides like Shanghai Bok Choy, Smashed Asian Cucumber Salad or boiled eggs and Fried Plantains and Onions.

You know these Chinese Spiced Cola Chicken Wings are the real deal when my son and his crew demolished them faster than I could say “dinner’s ready” – and then begged for seconds! I’m telling you, it’s like a flavor party in your mouth that everyone’s invited to. So next time you’re wondering what to whip up for your hungry squad, give these wings a go – they’re guaranteed to be a hit!

I found this awesome recipe in Cynthia McTernan’s “A Common Table” cookbook, and it’s been a total hit in my kitchen. I’m loving her delicious recipes!

Chinese Spiced Cola Chicken Wings

Immerse chicken wings in a simmering blend of soda and soy sauce infused with aromatic spices, resulting in a sticky, savory-sweet glaze mirroring classic Chinese flavors. Simple to prepare yet rich in taste, this recipe is cherished in Chinese culinary circles.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Servings: 4

Course: dinner

Cuisine: Chinese

Ingredients Equipment Method Notes

Ingredients

  

• 2 lbs chicken wings, cut in half at the joint
• ¼ cup Shaoxing rice wine, dry sherry, or sake
• ¼ tsp salt
• ¼ tsp white pepper
• 2 Tbsp vegetable oil or other neutral oil
• ½ inch ginger root, sliced into 3 or 4 pieces
• 1 Tbsp garlic, minced (2-3 cloves)
• ¼ cup sliced green onions (2-3 green onions)
• 1 star anise (optional) (I have also added 1 star and removed it after 2 minutes of braising. That way there is only a slight hint of anise which can be overwhelming for some people).
• 1 cup cola, such as Coca-Cola or Pepsi (Do not use diet or sugar-free versions; if you prefer, you can use ¾ cup water and ¼ cup packed dark brown sugar instead)
• ¼ cup soy sauce (Option to use light soy sauce which my husband and I prefer.)
• cooked rice for serving

Equipment

• wok If you don't have a wok, a 10–12-inch skillet will work as well, but you may get a bit less browning (especially if using a nonstick skillet) and you may want to turn the wings more frequently, to make sure all side are submerged in the sauce.

Method

 

1. Make 2 or 3 small cuts on each of the chicken wings to help them absorb the sauce (or poke a few holes). Place the wings in a large bowl with the rice wine, salt, and white pepper and toss to evenly coat. Let marinate in the refrigerator for 15 to 30 minutes, then drain, reserving the marinade.
2. Heat the oil in a large wok over high until shimmering. Add the chiken wings, ginger, garlic, scallions, and star anise (if using), and cook, stirring occasionally, until the wings get a bit of nice browning here and there, 3 to 4 minutes. Add the reserved marinade, cola, and soy sauce, and reduce the heat to medium. (The cola will foam up quite a bit, but will subside into a simmer.) Let simmer, turning the wings occasionally, until the sauce reduces and thickly coats the wings, about 15 minutes. Serve with rice and plenty of napkins.

Notes

Feel free to omit the anise altogether.  Some people don’t like the taste of black licorice.  

 

 

 

If you enjoyed this recipe, it would mean the world to me if you shared it with a friend, posted it to your instaram story, or even just tapped the “Like” at the bottom of this page. Word of mouth is what helps RobinandWillow grow and I really appreciate each and every one of you ◡̈ I hope you have a great rest of your week!