Coca Cola is addictive, and I can assure you the same goes for my Coke Chicken Wings. This delicious dish is commonly found in many Chinese homes. It looks amazing, and its incredible sweet and salty flavor will blow you away.
When the beginning cook makes their debut in the kitchen, their first task is to master scrambled eggs. Though Coke Chicken Wings looks easy, it is really for the more advanced cook.
Coke is the drink for young people, coffee for the middle-aged, and tea for the elderly, just as each stage of life has its characteristic food tastes, so the cook matures her skills.
Although Coke Chicken Wings is not difficult to make, you want to utilize the coke to create a unique flavor and not have it overpower or become the dominant flavor. It takes a little more thought than you at first think, and today I will teach you how to make classic Coke Chicken Wings.
Here’s what you will need to make this dish:
- 12 chicken wings
- 1 x 350 ml can of Coca Cola
- 6 mushrooms (optional)
- 4 thick slices of ginger
- 7 peppercorns
- 2 dried chilis
- 1 teaspoon salt
- freshly cracked black pepper
- 1 tablespoon cooking wine
- 2 tablespoons black pepper sauce
Firstly, marinate the chicken wings.
Put the chicken wings into a freezer bag with the salt, cooking wine, and black pepper sauce. Sprinkle in some cracked black pepper according to your taste. The easiest way to do this is to line a bowl with the bag, put everything in and then tie up the bag.
If you don’t have any black pepper sauce, add one tablespoon each of soy sauce and oyster sauce.
Seal the bag leaving space to move the wings around and then, with full emotion, gently rub the marinade into the chicken with your hands.
The advantage of massage is it will produce a tastier result, and the bag has the magical effect of distributing the marinade more uniformly than it would in a container.
Place the bag of chicken wings in a bowl and put it aside for 30 minutes.
Secondly, prepare the other ingredients.
Although called Coke Chicken Wings, you can add other things to the dish to accompany it.
Add some mushrooms, mmmm! Bamboo shoots, ah! Potatoes, yes! Whatever goes well with chicken, goes well with this dish, but the most common accompaniment and my favorite is mushrooms.
Wash the mushrooms and pat dry. Take a knife and cut out a cross in the middle, giving it a flower-like look.
You do not need to do this and can slice the mushrooms instead, but I think this adds a nice touch to the final presentation of the dish. I did mine like this:
Three, fry the chicken wings.
It is best to use a flat-bottomed non-stick pan, especially if you are a novice.
Pat the wings dry before cooking to reduce any moisture while frying.
When cooking the chicken wings take care to keep the skin intact. Flavor is lost through broken skin, and the wings will not be as appetizing.
Heat the pan on low and pour in only enough oil to cover the bottom of the pan. Cut the chilis with scissors and pop into the pan with the peppercorns.
You can hear them squeak as the aroma bursts forth. Keep an eye on the peppercorns, and when they change color, it’s time to add the wings.
Place the marinated chicken wings in one layer in the pan, and fry on low. Shake the pan slightly and turn the wings so that they cook evenly. Fry until golden.
Some of you may wonder when the chicken wings are ready if you can’t break the skin and check them. Fry them to the color that you like.
Some people like them darker and well done, some just cooked to a light golden color.
Fourthly, add the mushrooms.
In Chinese food, mushrooms and ginger often go together. With meat, we mostly use ginger, vegetables, and garlic.
Add the mushrooms and ginger slices to the chicken wings and pour the Coke over.
And now regarding the Coke, the principle is to simmer the chicken wings in the right amount, so if you have bottled Coke, you will need to measure the right amount for this recipe. My family only buys cans, so we have the right amount at the ready, and not just for this recipe, they are very convenient just to grab and go.
Continue cooking on low until the liquid reduces to a thickness of coating the chicken and colors nicely. You don’t want it runny. The flavor needs to stick to the chicken, not the dinner plate! Coke Chicken Wings is now ready to eat! Surprise your friends and see if they can guess the secret ingredient!
1. Good presentation is important for this dish, especially if you have taken the time to decorate the mushrooms. Place the wings neatly on the dinner plate and arrange them separately to the mushrooms to make the most of both.
2. The wings release more fragrance and taste better if cooked slowly. It also allows the collagen and other effective ingredients to come out and add more flavor.
3. Chicken wings cooked with mushrooms increase the potassium, sulfuric acid, and amino acids. The fiber in the mushrooms helps prevent constipation, stroke and colorectal cancer. Chicken wings and mushrooms can double the fiber effect.