Method
Blanch the wings
Score the chicken wings on both sides. Place in cold water with ginger and Shaoxing wine, bring to a boil, skim the foam, blanch for 2 minutes, then drain.
Sear
In a little oil over medium heat, fry the wings until golden brown on both sides, about 2 minutes per side.
Braise in cola
Add light soy sauce, dark soy sauce, and cola to just cover the wings. Bring to a boil, then reduce to a medium-low simmer. Cover and cook for 15 minutes.
Reduce
Remove the lid and increase heat to high. Stir frequently until the sauce thickens and coats the wings.
Key Tips
- Blanching is non-negotiable — it removes the gamey smell
- Don't skip the searing step; it's where the colour and aroma come from
- Use regular cola (not sugar-free) — the sugar is what gives the glaze
- Watch carefully during reduction, it can burn quickly