The ticket to cooking with Coke is that you need to pick up the original, not the diet or zero varieties. While those carry the flavor, they do not bear the sugar cane. And you need that sugar to as a thickener and texture builder.
What's cool about this recipe is that you're going to be braising succulent, tender bone-in wings, while making a sauce. By the time you pull your wings out of the oven, they'll be coated in a complex barbecue-esque sauce that hits that umami factor on your palette. This flavor comes from the combination of soy sauce, garlic and Coke marrying together.
This dish is perfect for a low maintenance dinner in with friends or to take to a Super Bowl party or potluck. This recipe is easily doubled, tripled and quadrupled.
As a note: By leaving the chicken wings out of this recipe, you can actually use the ingredients to make a flavorful stovetop barbecue sauce. Combine all the same ingredients, except for the chicken and canola oil, in a medium-sized sauce pan. Bring the ingredients to a boil over medium heat; lower the temperature to simmer the ingredients for about 45 minutes to an hour, or until the sauce is nappant (thick enough to coat the back a wooden spoon). Once it's thick, run the sauce through a fine mesh strainer to remove the garlic pieces. Serve warm. —AK Butler
In a 9x13 inch casserole dish, combine coke, garlic, soy sauce, brown sugar and fish sauce (optional). Whisk together until combined and set aside.
Heat 2-3 tbsp oil in a large saute pan over medium-high heat on the stove. When oil is hot (when a droplet of water sizzles when flicked into the pan), begin adding about half of your chicken to the pan to brown. Sear chicken on each side until golden brown, about 1-2 minutes per side. Reduce the heat if your pan is getting too hot. Once browned, place chicken into Coke mixture in casserole dish. Repeat process with second batch of chicken.
When all of the chicken is browned, place the casserole dish in the preheated oven. Using tongs, flip the chicken every 30 minutes to ensure an even cook and coating of the sauce. Roast the chicken for about 1 hour 30 minutes to 1 hour 45 minutes, or until the chicken is tender and falling off the bone and the sauce is thick.
Serve warm immediately. Garnish with chopped green onions or pea shoots. If storing, cool chicken completely in its sauce and cover with plastic wrap or foil, and reheat in its sauce. Keep in the refrigerator up to a week.