Coca Cola Chicken Wings - Asian Influenced
November 10, 2015
"First time I made these wings I was very pleasantly surprised by their goodness. They have different layers of flavor which is achieved by using soy sauce, liquid aminos, and coke. In addition, they are a fun finger food that can be enjoyed as an appetizer for parties/get-together's or a main meal for lunch or dinner. My family and I truly enjoyed these and they have become one of our favorites. source: Joyce Ho from youcancookgourmetdotcom"
- Serving Size: 1 (543.8 g)
- Calories 478.7
- Total Fat - 11 g
- Saturated Fat - 2.6 g
- Cholesterol - 1088.6 mg
- Sodium - 1953.4 mg
- Total Carbohydrate - 8.2 g
- Dietary Fiber - 0.1 g
- Sugars - 6.1 g
- Protein - 81.8 g
- Calcium - 55.3 mg
- Iron - 11.5 mg
- Vitamin C - 16.8 mg
- Thiamin - 0.1 mg
Clean the chicken wings and pat dry.
Add chicken to a bowl. Add minced ginger and sea salt to taste. Distribute evenly to coat chicken throughout.
Either cover bowl with plastic wrap or add chicken wings into a ziplock bag, pressing air out and sealing bag. Place in the refrigerator and marinate overnight.
Add 1 teaspoon of oil to a large sauté pan until hot. Brown chicken wings on both sides and render skin. This will take a little bit of patience, but make sure it is rendered. Note that the wings will exude grease of their own. While doing this cover with lid intermittently to avoid sparks.
Once wings are rendered, add Liquid Aminos, dark soy sauce, and honey. Turn heat off and add Coco Cola. Turn heat back on, cover with a lid and simmer for 15-20 minutes. Remove lid and let sauce come back up to a boil until chicken is caramelized and sauce is reduced by 1/2 - 1/4.
Remove chicken wings with tongs, placing each evenly on a baking sheet.
Place baking sheet into the oven and broil for 2 - 4 minutes until crisped up, keeping a careful eye on the wings so as they won't burn.
Serve warm and drizzle reduced sauce over each. These wings can be served as appetizers and as a meal for lunch or dinner.
Tips & Variations
- Large flat bottomed wok with lid or large skillet with lid
- Baking sheet (cookie sheet with raised edges)