Coca Cola Chicken Wings Recipe (2024)

FAQs

Why add co*ke to wings? ›

Put co*ke on chicken wings. A tip I Learned from a Chinese. To start this recipe, we will add Coca Cola on 700 grams of chicken wings. Doing this way, in addition to the taste, will also make the chicken wings softer.

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.

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.

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.

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.

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.

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.

Kosher Salt: To season the chicken, use kosher salt. If you're using regular table salt, reduce the amount by a bit. Cornstarch: Coating the chicken wings with cornstarch gives them a very light breading and makes them extra crispy! Baking Powder: Be sure to use baking powder, and NOT baking soda.

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.

What happens if you put too much baking soda on chicken? ›

To achieve the best results when marinating chicken with baking soda, consider the following tips: Use in Moderation: Baking soda is potent, so it's important to use it in moderation. Too much baking soda can give the chicken an unpleasant aftertaste.

To marinate chicken for stir fries, we use a simple mixture of water, oil, cornstarch, and a flavor agent like soy sauce or oyster sauce. Other ingredients, like Shaoxing wine or sesame oil, may also be layered in.

The soda in the cola acts as a meat tenderizer, so the coca cola chicken thighs turn out moist, tender, and juicy every time. Pepsi chicken is just the same. Use whichever soda you prefer. You can even use diet Pepsi or co*ke with this chicken.

Soft Drinks:

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.

What sets McDonald's apart is not just the adherence to guidelines but also the delivery of the syrup in stainless steel tanks, in contrast to the plastic bags used by other fast-food chains. This distinction in storage might contribute to the unique taste experienced at McDonald's.

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.

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. In addition to that, as we mentioned, water won't do much in helping either as capsaicin is an oil-based molecule.

This fizzy drink's acidity level is high, so it also acts as a fantastic meat tenderiser. Most effective meat marinades include some type of citrus or vinegar acid, to break down some of the proteins in the meat. So, co*ke does the same.