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1
Heat a non-stick skillet on medium-high heat.
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2
When skillet is hot, add vegetable oil and allow it to heat.
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3
Then place chicken wings in skillet in a single layer, skin side down.
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4
Fry until the bottom side turns golden, in about 3 to 4 minutes.
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5
Flip chicken wings and fry the other side in the same way.
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6
Stop heat and place chicken wings on a plate, set aside.
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7
Save oil for the next step.
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8
Heat a wok on medium high heat.
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9
When wok is hot and starts to smoke, add the remaining oil from the skillet into the wok (should be about 2 tablespoons of oil; add more vegetable oil if needed).
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10
Carefully lift the wok and sway it in a circular motion, to let oil cover more area on the walls and to avoid spices sticking to the wok.
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11
Turn to medium heat, add chili peppers and let them cook for a few seconds until they start turning dark.
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12
Then add the scallion and ginger, give it a stir and cook until fragrant.
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13
Add light soy sauce, Shaoxing wine and Coca-Cola.
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14
Give it several stirs.
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15
Be careful because the hot oil might splatter.
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16
Carefully add in the chicken wings.
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17
The sauce should cover chicken wings.
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18
When the sauce boils again, turn to low heat and keep simmering for about 20 minutes.
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19
After the first 15 minutes, use a spatula to stir chicken 2 to 3 times to avoid burning the bottom and make sure the wings mix in sauce evenly.
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20
When sauce is starting to thicken, add in salt.
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21
Closely watch the wok and stir frequently when sauce starts to thicken; it should reduce to about 1/3 of the original amount.
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22
The chicken will be ready when the sauce is very thick and coats the wings well.
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23
If sauce is still thin after 20 minutes, turn to medium high heat to boil it down.
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24
Be careful.
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25
The last few minutes could easily burn the chicken because of the huge amount of sugar in the thick sauce.
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26
Use a spatula to scoop chicken wings from the bottom constantly to avoid burning.
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27
Remove from heat and plate.
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28
Garnish chicken wings with cilantro or green onion.
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29
Serve while warm or cold.
