COCA COLA CHICKEN WINGS RECIPE
These days, you won’t hear much talk about Coca Cola Chicken Wings in the United States, but it was a big deal back in the early 1990s among Asians. It’s a reward and an incentive to watch my trashy Chinese soap operas these days, when they still put in scenarios where kids ask their parents for Coca-Cola chicken wings.
Despite my best efforts, I’m unable to determine the origins of this meal, such as who invented it. It’s not a secret that China, Taiwan, and the United States have been mentioned as potential candidates. Regardless matter where these wings came from, I’m certain that they’re delicious, and I don’t mean that in a sarcastic way.
But you already knew that because you seen the pictures.
The elephant in the room is that soda is bad for you, and we all know it. I don’t have soda in my house when things are regular. As with fried chicken or hot dogs, these Coca-Cola Chicken Wings should only be eaten on rare occasions. In this recipe, you can use whichever cola you like.
Think of this dish, especially if you were born after the 1990s or simply don’t recall much about the decade, as a piece of history. Invite a group of pals over and give this dish a whirl so you can see all the fuss and save yourself from wolfing down a batch of Coca-Cola Chicken Wings all by yourself.
- 900g of chicken wings
- 1 piece of dried orange peel
- 1 can cola, regular
- 1 small cinnamon stick
- 3 slices of ginger
- 2 tablespoons of light soy sauce
- 2 tablespoons of oil
- 1 tablespoon of Shaoxing wine
- 1 tablespoon of dark soy sauce
- Clean and sanitize the chicken wings. Cut the chicken’s wings at the joint, then dry it with a paper towel.
- The wok should be heated until it begins to smoke. Spread the oil out to cover the wok’s bottom after adding it. Add the chicken wings and ginger at this point. The wing pieces should be spread out evenly and lightly browned for a few minutes on each side. High heat should be applied to the wok.
- Add the cola, Shaoxing wine, dark soy sauce, light soy sauce, and orange peel and cinnamon stick (if using) at this point. It should then boil, be covered, and reduce the heat to medium. Allow to simmer for 12 to 15 minutes, or until the sauce is nearly dry (though there should still be a small pool of sauce at the bottom of the wok). Salt to taste and stir the wings.
- Increase the heat and briskly whisk the wings until they are all covered in sauce. Serve!