Chicken wings with cola is a delicious dish at home. There are many ways to do it. The main raw materials are chicken wings and cola. The chicken wings are delicious, bright in color, tender and smooth, and retain the aroma of cola, which is very popular among the public. Cola chicken wings have two beautiful legends: first, there is a foreign dish called coca-chicken, which is made of cola and tomato sauce, and the main ingredient is chicken (chicken wings, chicken breast, chicken leg, etc.).

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Prepare ingredients

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Wash the chicken wings, add 1 tbsp cooking wine, grab well, and marinate at room temperature for 5 to 10 minutes (marinating chicken wings with cooking wine can better remove the fishy smell).

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Take less than half a pot of cold water and put it into chicken wings. After the water boils and bubbles a lot, cook it for 30 seconds and take it out (chicken wings with cold water can better leach blood, remove fishy smell and sterilize).

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Skim off floating foam

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Take out the chicken wings, rinse them with cold water, and control the water to dry them for later use. Slice the onion and ginger, and cut the chives into powder for later use (washing them with cold water will make the meat firmer and more elastic, and controlling the water to dry them can prevent oil from splashing on your body and scalding yourself during cooking).

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Prepare a wok to dry or dry the water. Heat the wok and pour in 1 tbsp vegetable oil. Add chicken wings in the cold oil. Put the side with more skin on low heat, fry the oil first, and then turn it over and fry the other side (just pour a little oil into the wok, and oil will come out during frying chicken wings to prevent the finished product from getting too greasy).

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Fry until golden brown on both sides, add onion and ginger and stir-fry until fragrant.

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Pour the cola into the chicken wings, and turn the fire to a low heat (add a proper amount of cola, taking the chicken wings as the principle, the cola is easy to volatilize to prevent the water from evaporating too quickly, so stew it with a low heat)

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Add 1 tbsp light soy sauce and 1/3 tbsp light soy sauce (if you don't want the color to be too dark, you don't need to add light soy sauce, but the finished product will be sweet).

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Bring the fire to a boil, and simmer for about 10 minutes. You can easily insert it with chopsticks, and take out the onion and ginger (taking out the onion and ginger is to prevent it from sticking to the pot when collecting juice, and to prevent it from affecting the taste).

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Turn to high fire, collect juice, stir-fry until the soup is thick, turn off the fire and serve, sprinkle with chopped chives and decorate; If the chicken wings are cooked and there is still a lot of soup, you can take the chicken wings out first, and continue to collect the juice in the pot until it is thick, and pour it on the chicken wings (the stewing time should not be too long, the chicken wings are easy to cook, and the chicken wings will not be tender after a long time, so they can be easily inserted with chopsticks, and the constant stir-frying can not only make the chicken wings evenly colored but also prevent the pot from being burnt, and the soup is rich and salty after the juice is collected, so there is no need to add salt).