---
title: "Cola Chicken Mid-wings (可乐鸡翅)"
description: "Cola Chicken Mid-wings have a glossy red color and a tender, silky texture with a balanced sweet-savory flavor, making them a popular creative dish on family tables. Chicken wings are rich in high-quality protein and fat, and braising them with Cola makes the meat even more tender and fall-apart soft."
image: "https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/ai-generated/meat_dish_ke-le-ji-chi.jpg"
url: "https://cookbook.cn-trending.com/r/meat_dish_ke-le-ji-chi/"
---

# Cola Chicken Mid-wings

**可乐鸡翅 · kě lè jī chì**

> Time: 40 min · Difficulty: Medium · Calories: 960 kcal · Serves: 1 serving · Category: [Meat](https://cookbook.cn-trending.com/c/meat_dish/) (荤菜)

Cola Chicken Mid-wings have a glossy red color and a tender, silky texture with a balanced sweet-savory flavor, making them a popular creative dish on family tables. Chicken wings are rich in high-quality protein and fat, and braising them with Cola makes the meat even more tender and fall-apart soft.

![](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/ai-generated/meat_dish_ke-le-ji-chi.jpg)

## Ingredients

- 10 - 12 pieces Chicken mid-wings (鸡翅中) — per serving
  - Tip: Choose chilled chicken mid-wings with plump meat and no bruised blood on the skin.
- 500 ml Cola (可乐) — per serving
  - Tip: It is recommended to use sugary Cola for better flavor.
- 10 g White sugar (白糖) — per serving
  - Tip: Used to enhance sweetness and brighten the color.
- 15 g Light soy sauce (生抽) — per serving
  - Tip: Used for marinating and basic seasoning.
- 3 g Dark soy sauce (老抽) — per serving
  - Tip: Mainly used to add base color to the chicken mid-wings.
- 2 g Salt (盐) — per serving
  - Tip: Adjust to taste as desired.
- 2 slices Ginger (生姜) — per serving
  - Tip: Removes gamey flavor, adds aroma, and prevents sticking.
- 20 ml Cooking wine (Shaoxing) (料酒) — per serving
  - Tip: Beer can also be used as a substitute.
- 1 knot Scallion (小葱) — per serving
  - Tip: Tie into a knot for easy removal later.

## Tools

Wok, Cleaver / chef's knife, Cutting board, Soup ladle, Slotted spoon

## Method (7 steps)

1. **Blanch to Remove Gamey Flavor** — Place the chicken mid-wings in a pot and cover with cold water. Add 1 slice of ginger and 10–20 ml of cooking wine (Shaoxing). Bring to a boil over high heat (about 2 minutes), skim off the foam, and drain the water.
   - Duration: 2 min
   - Tip: This step is for chilled chicken mid-wings. Freshly purchased chicken mid-wings can skip this step and go straight to scoring and marinating.
   ![Step 1: Blanch to Remove Gamey Flavor](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/meat_dish_ke-le-ji-chi/step_1.jpg)
2. **Score and Marinate** — Remove the chicken mid-wings and make two cuts on each side. Marinate the chicken mid-wings in about 10g of light soy sauce for 10 minutes.
   - Duration: 10 min
   - Tip: The light soy sauce should fully coat the surface of the chicken mid-wings to infuse flavor.
   ![Step 2: Score and Marinate](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/meat_dish_ke-le-ji-chi/step_2.jpg)
3. **Pan-Fry the Chicken Mid-wings** — Heat oil in the pan over low heat. First, sauté the remaining ginger slices until fragrant, then add the marinated chicken mid-wings. Pan-fry the chicken mid-wings until golden on both sides, turn them with a spatula, and toss with the ginger slices 4–5 times.
   - Duration: 5 min
   - Tip: Sautéing the ginger until fragrant also prevents the chicken mid-wings from sticking to the pan.
   - Tip: Tossing prevents the chicken mid-wings and ginger slices from sticking together.
   ![Step 3: Pan-Fry the Chicken Mid-wings](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/meat_dish_ke-le-ji-chi/step_3.jpg)
4. **Add Cola** — Once the chicken mid-wings are golden, pour in Cola until it covers the chicken mid-wings. Bring the Cola to a boil over high heat and skim off the floating black foam (including blood water). At this point, add the scallion knot.
   - Duration: 3 min
   - Tip: Be sure to skim off all the foam to keep the flavor clean.
   ![Step 4: Add Cola](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/meat_dish_ke-le-ji-chi/step_4.jpg)
5. **Season** — Add 2g of salt, 10g of white sugar, and 3g of light soy sauce to season, and add 3g of dark soy sauce for color.
   - Duration: 1 min
   - Tip: Dark soy sauce is mainly for coloring; do not use too much.
   ![Step 5: Season](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/meat_dish_ke-le-ji-chi/step_5.jpg)
6. **Simmer over Medium Heat** — Once the scallion knot turns yellow, remove it along with the ginger slices, then reduce to medium heat and continue simmering the Cola Chicken Mid-wings.
   - Duration: 10 min
   - Tip: Remove the scallion and ginger in time to prevent the broth from becoming overly complex in flavor.
   ![Step 6: Simmer over Medium Heat](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/meat_dish_ke-le-ji-chi/step_6.jpg)
7. **Reduce Sauce and Serve** — Once the Cola reaches a stringy consistency, reduce to low heat to let the sauce cling tightly to the chicken mid-wings. Remove from the pan and plate.
   - Duration: 3 min
   - Tip: Do not use high heat when reducing the sauce at the end, to prevent the flavor from turning bitter.
   ![Step 7: Reduce Sauce and Serve](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/meat_dish_ke-le-ji-chi/step_7.jpg)

## Tips

- Sautéing the ginger until fragrant also prevents the chicken mid-wings from sticking to the pan.
- Do not use high heat when reducing the sauce at the end, to prevent the flavor from turning bitter.
- This dish is on the sweet side.

## Overview image

![Cola Chicken Mid-wings — ingredients and steps overview](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/overview/meat_dish_ke-le-ji-chi_overview.jpg)

## Source

Recipe text from [HowToCook](https://github.com/Anduin2017/HowToCook), structured by [Vibe Cook](https://github.com/zkeq/vibe-cook-backend). Public domain (Unlicense).

Original: https://github.com/Anduin2017/HowToCook/blob/master/dishes/meat_dish/可乐鸡翅.md

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