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2 pounds (900 g) chicken wings
1 can (12 oz / 330–350 ml) regular Coca-Cola (not diet)
2–3 tablespoons soy sauce (light soy sauce, or a mix of light and dark)
1–2 teaspoons sugar (optional, because Coke is already sweet)
1/4–1 teaspoon salt (add to your taste)
Dry seasonings:
1/2 teaspoon ground ginger
1/2 teaspoon onion powder
Optional: 1/4 teaspoon Chinese five-spice powder
Pat the wings dry with paper towels.
Heat a little oil in a pan on medium-high heat.
Sear the wings for about 5 minutes, until they are golden.
Add ground ginger, onion powder, and five-spice. Stir for about 30 seconds so the flavors wake up.
Pour in the Coca-Cola and soy sauce. Add sugar and salt. Bring it to a boil.
Cover the pan and simmer on medium heat for 12–20 minutes.
Flip the wings halfway through cooking.
Keep cooking until the sauce gets thick and shiny, like a glaze.
These dry seasonings mix smoothly into the sauce. They give great flavor, like fresh aromatics, without needing to chop anything.
Coca-Cola chicken wings became popular as a home dish in Hong Kong. People cooked chicken wings with soy sauce and Coke to make a sweet, sticky glaze. (TASTE)
A big reason this recipe grew is timing. Coca-Cola re-entered China in 1979, so it became easier for families to buy. In Hong Kong, many cooks already liked mixing Western foods with Chinese flavors, so using Coke in a braised wing dish felt natural. (The Coca-Cola Company)
By the 1980s, Coke was being used in many Hong Kong kitchens for this dish. Then the recipe spread from family to family because it was simple and tasty. (TASTE)
No one can prove one single inventor. Different places claim they started it, and food writers say the true origin is still unclear. (The Woks of Life)
By the 1990s, many Asian families knew this dish well, and it became a comfort food for kids and adults. (The Woks of Life)
If you want, I can also write this as a super short 5-sentence version for a school assignment.