Kělè Jīchì


We all should be braising our wings in coca cola, period



Okay, wing fans, this one’s about to get interesting! Albert, from Vancouver, introduced me to Kělè Jīchì or Coca-Cola Chicken Wings, and honestly? I’m so surprised at how delicious these turned out!

I’ll admit, I was a little skeptical. Coca-Cola…in a wing sauce? But Albert, whose family is Chinese, assures me this is a legit Chinese home-cooking staple. It started trending in the 80s, partly because cola was seen as a fancy American product. Now, it’s a go-to dish because it’s easy, tasty and you can find everything at your local supermarket. Albert also recalls fighting his siblings over the very last wing. Make these and you’ll get it.

Forget frying or baking. These wings are braised. First, you sauté them in a skillet or wok, then you let them simmer in the Coca-Cola sauce until it thickens into a caramel-like, sticky, gingery glaze that envelops the wings. It sounds so simple, but the flavor combo is bold and unique.

So, do they actually taste good? Yep! The cola flavor disappears completely and you’re left with this savory, sweet, slightly spicy sauce with a kick of ginger. Plus, the braising makes the wings incredibly juicy and tender. I kinda love how these look too! They’re this deep, glossy brown, with the sesame seeds and green onion adding a pop of color.

Kělè Jīch is a must-try. It takes a little more attention than some other recipes but the result is absolutely worth it. Trust me, you’ve never tasted wings like these before!

Watch the Video

Kělè Jīchì


  • 1 lb chicken wings
  • 3 Tbsp soy sauce
  • 1 Tbsp white or brown sugar
  • 1 small knob fresh ginger cut into slices
  • 1 stalk green onion sliced ¼ in. thick, separating greens and whites
  • 5 cloves garlic minced
  • 600 ml regular coca cola
  • chili paste/crisp optional
  • oil
  • cooked rice for serving


  • Rinse the chicken in a bowl 2-3 times, then remove the water and add soy sauce. Mix sauce and let marinate for 15-30 mins.
  • Heat 1 tbsp oil in a skillet or wok on medium-high heat, then add ginger slices and saute for 2-3 mins, stirring occasionally. Add green onion whites and minced garlic, and cook for another 30 seconds.
  • Remove all of the aromatics, add another 1 tbsp oil and sautee chicken until lightly browned on both sides, about 4 mins. When removing chicken from marinating bowl, leave the soy sauce in the bowl for later, or the chicken will be too wet to brown properly.
  • Add back aromatics, as well as all of the coca cola, sugar, chili (if using) and soy sauce leftover from marination. Bring to a boil, reduce to medium heat, and wait till it reduces, about 20-30 mins depending on pan surface area. Stir occasionally. Skim off any darker impurities that rise to the surface during this process (white foam doesn’t need to be removed).
  • When there is not much liquid left (approx. half a cup or 125 ml) left, stir the pan constantly, until the liquid is thick enough to coat the wings. Remove from heat, mix in scallions, and serve.
Course: Dinner
Region: Asia
Keyword: Comfort food


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