Cola Chicken Wings (Kělè Jīchì)
可乐鸡翅 Kělè JīchìSay it: kuh-luh jee-chur
Cola chicken wings is a beloved home-cooked dish enjoyed across China. Chicken wings are braised in a sweet, savory sauce made from cola and soy sauce until the liquid reduces to a glossy, sticky glaze. The result is tender meat with a complex sweet-salty flavor that kids and adults alike adore. It is quick to prepare, uses pantry staples, and is a staple at family dinners and casual gatherings throughout the country.
Cola Chicken Wings (Kělè Jīchì)
可乐鸡翅, Kělè Jīchì
Pronounced kuh-luh jee-chur
- Serves
- 4
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Level
- Easy
Also nut-free and egg-free.
Allergens: contains gluten, soy. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
Pat the chicken wings dry with paper towels. Heat the vegetable oil in a wok or large skillet over medium-high heat until shimmering.
Add the chicken wings in a single layer and cook undisturbed for 2-3 minutes until the undersides are golden brown. Flip and brown the other side for another 2 minutes.
Push the wings to one side of the wok. Add the ginger slices and scallion pieces; stir-fry for 30 seconds until fragrant.
Pour in the Shaoxing rice wine and let it bubble for 10 seconds to cook off the alcohol.
Add the light soy sauce, dark soy sauce, and the entire can of cola. Stir to combine and bring the liquid to a boil.
Reduce heat to medium-low, cover, and simmer for 15 minutes, turning the wings once halfway through.
Remove the lid and increase heat to medium-high. Cook, stirring occasionally, until the sauce reduces to a thick, sticky glaze that coats the wings, about 5-8 minutes.
Drizzle with sesame oil if using, toss gently to coat, and transfer to a serving plate. Garnish with chopped scallion greens.
Regional variants
Some cooks add a spoonful of oyster sauce or a star anise for deeper flavor. A popular regional twist in parts of southern China includes dried chilies for a spicy version.
Cook's notes
- Use regular cola, not diet or zero-sugar versions, as the sugar is essential for the sticky glaze.
- Choose wings with skin on for the best texture; the skin absorbs flavor and becomes beautifully lacquered.
- Taste the sauce near the end of reduction; if it is too sweet, a splash of additional light soy sauce will balance it.
Serve with
Steamed white rice and a simple stir-fried green vegetable such as bok choy.
Make ahead and storage
The wings can be fully cooked and refrigerated for up to 2 days. Reheat gently in a skillet with a splash of water to loosen the glaze.
