Cola Chicken Wings

For chilled wings: put the wings in a pot, cover with cold water, add 1 ginger slice and 10–20 ml cooking wine, bring to a boil (about 2 minutes), skim off the foam and drain. Fresh wings can go straight to the next step.

Score each wing twice on both sides. Marinate with about 10 g light soy sauce for 10 minutes, until the surface is coated.

Heat a little oil over low heat, fry the other ginger slice until fragrant, and add the marinated wings. Fry until both sides are golden, turning them and stirring with the ginger 4–5 times to stop sticking.

Pour in 500 ml cola to cover the wings and bring to a boil over high heat. Skim off the dark foam and add the scallion knot.

Season with 2 g salt, 10 g sugar and 3 g light soy sauce, and add 3 g dark soy sauce for color if you like.

When the scallion knot turns yellow, remove it with the ginger. Turn to medium heat and simmer, avoiding high heat at the end so it does not taste bitter.

When the cola turns to a thread-like glaze, turn to low heat so the sauce clings to the wings. Check that they are cooked through (74°C) and plate.