Recipe by Naslie Brock Khan @Halaal_asian_delights 

Korean Cola Wings is a popular dish that showcases a creative use of cola (Cola) as a marinade and glaze ingredient. This technique likely stems from the broader culinary trend of using soda in cooking, which is prevalent in various cultures, particularly in American and Asian cuisines.

Korean cuisine, known for its bold Flavours and creative use of ingredients, has adopted the cola wings recipe. The integration of cola with traditional Korean ingredients like gochujang, soy sauce, and garlic creates a unique fusion dish.

The concept aligns well with the Korean penchant for spicy, sweet, and savoury flavours profiles, often seen in dishes like bulgogi and Korean fried chicken.

Prep time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

INGREDIENTS 

• 1 kg chicken wings, split into flats and drumettes
• 1 can cola
• ¼ cup soy sauce
• ¼ cup gochujang (Korean red chili paste)
• 2 tablespoons honey
• 2 tablespoons rice vinegar
• 4 cloves garlic, minced
• 1 tablespoon ginger, minced
• 1 tablespoon sesame oil
• 1 tablespoon sesame seeds
• 2 green onions, sliced
• Salt and pepper, to taste

METHOD

• In a large bowl, combine the cola, soy sauce, gochujang, honey, rice vinegar, garlic, ginger, and sesame oil. Mix well.
• Add the chicken wings to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 30 minutes (2 hours, preferably overnight if you have more time).
• Heat a large pan over medium-high heat.
• Remove the wings from the marinade and place them in the pan. Reserve the marinade.
• Cook the wings for about 10 minutes, turning occasionally, until they are browned and almost cooked through.
• While the wings are cooking, pour the reserved marinade into a separate small saucepan.
• Bring the marinade to a boil over medium-high heat, then reduce the heat and simmer for about 10 minutes until the sauce has thickened slightly.
• Pour the thickened sauce over the wings in the pan.
• Reduce the heat to medium-low and cook for an additional 5-10 minutes, turning the wings to coat them evenly in the glaze, until the wings are fully cooked, and the glaze is sticky.

Serve:

• Transfer the wings to a serving platter.
• Sprinkle with sesame seeds and sliced green onions.

Serve hot and enjoy!

Bismillaah _ Mas-issge deuseyo