Cola Glazed Chicken Wings Recipe

Winging It: CocaCola Glazed Chicken Wings Crumb: …

WebJan 15, 2014 · Heat oil in a wok or large heavy-bottomed skillet set over medium-heat. Add the chicken wings and cook for 3-5 minutes per …

1. In a large zip-top plastic bag, combine the soy sauce, vinegar, garlic and pepper. Add the chicken wings to the bag, zip shut, and toss until chicken is well coated with marinade. Marinate in the refrigerator for at least 4 hours, or overnight if at all possible.
2. Heat oil in a wok or large heavy-bottomed skillet set over medium-heat. Add the chicken wings and cook for 3-5 minutes per side, or until the skin is crisp and browned. Add the cola, soy sauce and sherry to the pan, and bring to a simmer. Let simmer for 15-20 minutes, or until the sauce reduces down to a thick glaze, turning the wings occasionally to make sure they cook evenly.

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Braised CocaCola Chicken Wings Omnivore's …

WebFeb 16, 2023 · Heat 1/2 tablespoon oil in a large skillet over medium-high heat until hot. Add the chicken wings, skin side down without …

1. Heat oil in a nonstick skillet over medium high heat. When oil is warm, add chicken wings, skin side down. Grill until the bottom side turns golden brown, 3 to 4 minutes. Flip wings and fry the other side until golden. Stop heat and transfer chicken wings to a plate. Set aside. Save the oil.
2. Heat a wok over medium high heat. When wok is hot, add the remaining oil from the skillet (about 2 tablespoons, add more if needed). Carefully lift the wok and swirl, to coat the lower third of the wok with oil. Turn to medium heat. Add chili pepper and let it cook for a few seconds, until dark. Add scallions and ginger and stir several times until fragrant. Add light soy sauce, Shaoxing wine and Coca-Cola and gently stir a few times. Carefully add chicken wings. Stir a few times to coat with sauce.
3. When the sauce starts to boil, turn to low heat and simmer for 20 minutes. During the first 15 minutes, use a spatula to stir 2 to 3 times, to avoid burning on the bottom, taking care to keep the wings evenly coated with sauce. When the sauce starts to thicken, add salt. Stay near the wok and stir frequently once the sauce has reduced to a third original amount. When the sauce has become very thick and coats the wings well, stop heat. If sauce is still thin after 20 minutes, turn to medium high heat to thicken the sauce. Be careful, as you can easily burn the chicken toward the end of braising. Transfer wings to a plate and garnish with cilantro or green onion.
4. Serve warm or cold.

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