Cola Chicken Wings

I had a comment from Rei and so I checked out her blog. Rei's latest post was cola chicken which reads very delicious, and I was reminded of a post I prepared 2 months ago. I usually have 3 to 4 standby posts for those days when I don't have time to cook. These are posts where the pics didn't turn out well because they were taken at night so I don't post them unless I'm desperate.

The recipe for this unusual dish is by courtesy of Lily, who's from China. I think the dish would also work with root beer, ginger ale and other fizzy drinks. Most people can't tell there's Cola but if you have a discerning tongue you would. Otherwise, according to a friend, it tastes like 'honey chicken'. Kids like it because it's sweet.

(Edit: My friend Ai Meng has informed me that she tried this recipe and her chicken wings turned out unbearably sweet. Instead of 1kg of wings, the recipe should say 2 kgs. I seldom ever use frozen wings and assumed them to be in 1 kg packing. I've amended the recipe immediately before somebody else makes my mistake. So sorry.Thank you Ai Meng for telling me!~)

Cola Chicken Wings
2 kgs chicken wings, jointed
2 cans Coca Cola
1/2 T ginger, smashed & minced*
1/2 T garlic, smashed & minced
3 T light soy sauce
a splash of dark soy sauce for color

*Vero had julienned my ginger but do mince it for better flavor.

1. Bring a pot of water to the boil and add the wings. When water boils again, stir the wings for 2 minutes and then scoop the wings out. (You can reserve 1 cup of stock to add to the chicken if you like it more saucy. I prefer the wings sticky so I'd leave the stock out although in the pic above the wings are cooked more saucy than sticky.)

2. Put 3 T oil in a wok and fry the ginger and garlic. Add the blanched wings, fry a minute or so and then add the coke and ight soy sauce. Cover and simmer 25 to 30 minutes. Season to taste. Add a drizzle of dark soy sauce if you like the wings darker.

3. If you like the wings real sticky, increase the heat and let the dish boil uncovered until the sauce is thick and almost all gone.