In Hong Kong, Coca-Cola wings have become a home-cooked favorite. The chicken wings are bathed in a sweet, sticky, soy sauce–based glaze sweetened with Coke and flavored with warm aromatics.
This recipe for Coca-Cola wings is the version I grew up with, made similarly to a Cantonese braised, or lu (滷水), dish. A common, sweeter variation is made with a Coca-Cola reduction.
- Wash and rinse chicken wings until no blood remains. Drain chicken wings well.
- In a medium-size pot, over medium-high heat, add oil. Once the oil is shimmering, add ginger, garlic, scallions, and any spices (if using). Stir-fry until aromatic, about 2 minutes.
- Add water, light soy sauce, dark soy sauce, shaoxing rice wine, and Coca-Cola. Bring to a boil.
- Add chicken wings. Put lid on. Turn heat off. Let sit for 20 minutes.
- Check the chicken wings for doneness and seasoning. Let chicken wings sit longer if undercooked; add salt to adjust seasoning, if necessary.
- Drain chicken wings and serve warm, or for better and more nostalgic results, let the chicken wings cool with the braising liquid in the fridge overnight and eat chilled the next day.