Yup, I’m doing wings again today but this time they’re not fried! This recipe is an Asian approach to wings using coke in the sauce. I had to play around with the recipe a couple times to fix it because the first time I made it, the wings were very salty. Here’s to showing you that many recipes can be fixed and corrected to your liking!
**Helpful tips and common mistakes
Whenever you are searing meat, it is important to have the oil in the pan very hot. This way it cooks the outside of the protein, creating a nice golden color, without cooking the entire meat. If you try to flip the wings over too early, you will find that the wings stick to the pan. When they are ready, they will easily come off the pan.
As you can see below, I kept the wings whole, wing still attached to the drummette. You can see that if they are still attached, there are parts of the wings that do not touch the pan (I only chose to keep them together so it appears as if I’m giving each person more.) For this reason, I recommend separating the wings from the drummette.
You can choose to use the remaining reduced liquid as a glaze, but I found that the wings were so flavorful already that it’s not necessary. Although this combination of coca-cola wings might sound strange, it actually works. You get the slight sweetness from the soda and the saltiness from the soy sauce. It’s especially a nice change from the typically fried wings. I served these wings with a side of baked sweet potato fries for one delicious meal.
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