Cola Chicken Wings (Homestyle Main Dish · Rich Sweet Flavor)

I. Ingredient Preparation

1. Main Ingredients

• Chicken wing midsections: 10 pieces (approximately 500 grams). Choose those with intact skin and no unusual odor. Soak them in clean water for 15 minutes, changing the water twice halfway through to remove blood. Pat the surface dry with kitchen paper towels, then make 2 slits on each side of the chicken wings (to help them absorb flavor).

2. Auxiliary Ingredients

• Ginger: 10 grams, cut into 5 slices;
• Garlic: 3 cloves, smashed;
• Scallion sections: 5 grams (separate the white and green parts of the scallions);
• Star anise: 1 piece (optional, for enhancing aroma; omit if not available).

3. Seasonings

• Cola: 330 milliliters (1 can). Use original-flavor cola; do not use sugar-free versions as they lack sufficient sweetness;
• Light soy sauce: 2 tablespoons (for enhancing freshness and adding color);
• Cooking wine: 1 tablespoon (for removing fishy odor);
• Salt: A pinch (approximately 0.5 grams, to balance the sweetness; optional);
• Cooking oil: 1 tablespoon (optional, for frying the chicken wings; you can also boil the wings directly without frying).

II. Tool Preparation

• Wok (or clay pot; stewing in a clay pot makes the dish more flavorful), spatula, soup ladle;
• Boiling pot (for blanching; optional);
• Kitchen knife, cutting board;
• Kitchen paper towels.

III. Cooking Method

1. Blanching the Chicken Wings (Optional, for Removing Fishy Odor)

• Add clean water, 1 slice of ginger, and 1 tablespoon of cooking wine to the boiling pot. Bring to a rolling boil over high heat, then add the chicken wings. Cook for 1 minute, skim off the froth, remove the chicken wings, rinse them with warm water, and drain thoroughly (if you skip blanching, you need to fry the wings a little longer to release excess moisture).

2. Frying the Chicken Wings (Optional, for Enhancing Aroma)

• Heat the wok until dry, pour in 1 tablespoon of cooking oil, and add the chicken wings with the skin side down. Fry over medium-low heat for 3 minutes until the chicken skin turns golden and releases oil. Flip the wings and fry for another 2 minutes, then scoop out the excess oil (to avoid greasiness).

3. Stewing to Infuse Flavor

• Leave a little base oil in the wok, add the remaining ginger slices, smashed garlic, white sections of the scallions, and star anise (if using). Stir-fry for 10 seconds until fragrant.
• Add the chicken wings, pour in 2 tablespoons of light soy sauce, and stir-fry for 1 minute to coat the chicken wings evenly with the soy sauce (for coloring).
• Pour in the entire can of cola; the cola should cover the chicken wings (add a little clean water if it’s not enough). Bring to a boil over high heat, then skim off the froth on the surface.
• Turn to low heat, cover the wok with a lid, and simmer for 20 minutes. During this time, use a soup ladle to spoon the sauce over the chicken wings every 5 minutes (to ensure even flavor absorption).

4. Thickening the Sauce and Serving

• Remove the lid, turn to high heat, and stir continuously while thickening the sauce. Make sure each chicken wing is coated with the thick, glossy cola sauce (pay attention to the heat to prevent burning). Finally, add a pinch of salt (if using), stir well, turn off the heat, and sprinkle with the green sections of the scallions for garnish.

IV. Description of the Finished Dish

Cola chicken wings have a bright, reddish color. The chicken skin is slightly crispy, and the meat is tender and falls off the bone easily. With each bite, you’ll taste the rich, sweet sauce. The sweetness of the cola blends perfectly with the savory umami of the light soy sauce, with no fishy odor—only the aroma of chicken and a caramel-like sweetness. The thick sauce is perfect for dipping with rice or eating on its own. It is one of the most popular home-style Chinese dishes among children and young people.

V. Suitable Crowds

• Children and young people (the sweet flavor is easily accepted);
• Family gatherings and parties (simple to make and visually appealing);
• People who don’t like spicy food (the flavor is mild, with no spicy seasonings).

VI. Safety and Precautions

• After blanching the chicken wings, rinse them with warm water to prevent the meat from shrinking and becoming tough due to sudden cold;
• Use medium-low heat when frying the chicken wings. The chicken skin releases oil easily, so do not leave the wok unattended to avoid burning;
• When thickening the sauce over high heat, stir continuously. Cola has a high sugar content, so it burns easily (if burnt, the dish will taste bitter and should be discarded);
• Refrigerate any leftover dish for no more than 2 days. When reheating, add 1 tablespoon of clean water and heat over low heat until the sauce melts.