Coca Cola Chicken Wings Recipe (2024)

FAQs

Why add co*ke to wings? ›

You wouldn't guess just how delicious it is based on the simple ingredients. In this recipe that's a favorite of home cooks in China, Cola-Cola and soy sauce meld to form a great sweet and savory glaze for the chicken. You get a great caramelized flavor without the work!

Cola chicken has been described as a dish that has flavor elements of sweet and sour, and the cola has been described as imparting a rich flavor to the chicken meat.

Here's why it works. Baking soda is alkaline, so it raises the pH level of chicken skin, breaking down the peptide bonds and jumpstarting the browning process, meaning the wings got browner and crispier faster than they would on their own.

You can velvet meat and make it melt-in-your-mouth tender by quickly tossing chunks of beef or chicken in about ¾ tsp of baking soda for about 15 minutes before your next stir fry, then rinse and pat the meat dry before putting in the pan.

Baking the chicken in the cola marinade makes it ultra-tender and moist, and it's especially good for chicken thighs, drumsticks and chicken wings. The thick co*ke sauce tenderizes the meat, which makes it mouthwateringly succulent and juicy.

Cola's high acidity and caramel flavor makes a surprisingly good meat tenderizer. Cola typically has a pH of about 2.7—for comparison, lemon juice has a pH of 2—making it acidic enough to break down some proteins without dissolving your meat.

KFC serves a selection of soft drinks, including popular carbonated options like Coca-Cola, Pepsi, Sprite, Dr. Pepper, and more. You can often choose from various sizes, such as small, medium, and large.

The modern source of that additive is probably caffeine citrate, a byproduct of the decaffeination of coffee. The primary taste of Coca-Cola is thought to come from vanilla and cinnamon, with trace amounts of essential oils, and spices such as nutmeg.

Allow the meat to soak in the baking soda solution for 15 minutes. Remove the meat from the liquid and briefly rinse the meat in plain water to strip off the baking soda solution (or as much of it as possible). Cook as desired.

This recipe uses a handful of pantry-staple ingredients and a little bit of science to achieve the perfect oven-fried chicken wing. Follow the recipe carefully for the best results! There are 3 secrets to super crispy baked wings: Coat them in cornstarch, salt, and aluminum-free baking powder (NOT baking soda).

How long to leave baking soda on chicken wings? ›

In a large bowl, combine wings with baking powder and salt and toss until thoroughly and evenly coated. Place on rack, leaving a slight space between each wing. Repeat with remaining 2 batches of wings. Place baking sheet with wings in refrigerator and allow to rest, uncovered, at least 8 hours and up to 24 hours.

Carefully rub the baking soda into the meat's surface before moving it to a zip-top bag or glass bowl. From there, leave it in the refrigerator for at least 3 hours or overnight. Then take the meat out of the container and rinse it ensuring that all—or most—of the baking soda is off the steak.

Ever notice how the chicken in stir fries at your favourite Chinese restaurant is incredibly tender? It's because they tenderise chicken using a simple method called Velveting Chicken using baking soda. It's a quick and easy method that any home cook can do, and can also be used for beef.

All you actually need is a dash of baking soda to make the crispiest wings possible. While that special ingredient will help create the best texture possible, it does come with a slight flavor drawback — too much of it will cause your wings to taste metallic and bitter.

If you're not from the south, it may not have occurred to you that you can cook with Coca-Cola. But the king of sodas has been used in southern cooking for years — particularly in marinades and sauces for beef and pork. Its sweet acidity can help to tenderize meat, making it an ideal addition for a long slow brine.

When it comes to cooling down after eating something spicy, there are certain foods and drinks that you should avoid. For instance, carbonated drinks like soda or beer will only intensify the heat in your mouth. Some will argue that those can help, but there isn't any science behind it.

Like any acidic liquid, soda can indeed help meat become more tender and flavorful due to its low pH of around 2 or 3. The acid in co*ke, Dr. Pepper, and a variety of sodas slightly penetrates the meat, gently breaking down the proteins and resulting in a softer, more enjoyable texture.