Orange Flavoured Chicken Wings with Coke (Coca-Cola Wings)

Ingredients

• Chicken wings (middle portion)
• Coke
• White sugar
• Light soy sauce
• Salt
• Ginger
• Cooking wine or beer
• Scallion

Steps

1. Place chicken wings in a pot and pour in cold water to submerge them. Add 1 piece of ginger and 10-20 ml of cooking wine. Bring to a boil over high heat (about 2 minutes), then skim off the foam and drain.
2. This step applies to fresh/frozen chicken wings. Fresh wings can be scored and marinated directly with light soy sauce.
3. Remove the chicken wings and make cuts on both sides with a knife. Marinate with about 10 grams of light soy sauce for 10 minutes (until the sauce fully coats the surface).
4. Reheat the pot over low heat with oil. First, sauté the remaining ginger pieces until aromatic, then add the marinated chicken wings. Fry the wings until golden on one side, then flip them over. Fry until both sides are golden. Stir-fry the wings 4-5 times with a spatula while stirring them together with the ginger pieces (to prevent sticking).
5. Once the wings are golden, pour in the Coke until the liquid covers the wings. Bring the Coke in the pot to a boil over high heat, then skim off the floating black foam (which includes blood water). Add a scallion knot at this point.
6. Seasoning: Add 2 grams of salt, 10 grams of white sugar, and 3 grams of light soy sauce to taste. (You can use dark soy sauce to adjust the color, about 3 grams).
7. Wait until the scallion knot turns yellow, then remove it along with the ginger. Switch to medium heat and continue to slowly boil the chicken wings.
8. Once the Coke is at a sticky consistency, turn off the heat to low to let the sauce stick firmly to the wings. Serve and plate.
9. Scale by 1 portion:
10. - 10-12 chicken wings
11. - 500 ml Coke
12. - 10 grams white sugar
13. - 15 grams light soy sauce
14. - 3 grams dark soy sauce (optional)
15. - 2 grams salt
16. - 2 pieces ginger
17. - 20 ml cooking wine or beer
18. - Scallion tied into a knot
19. Tips:
20. - Frying the ginger alongside the wings prevents the wings from sticking to the pan.
21. - Do not use too high a heat when reducing the sauce at the end, as this can make the taste bitter.
22. - This dish is on the sweeter side.