|2 tbsp||cooking wine|
|2 tbsp||dark soy sauce|
|2 tbsp||light soy sauce|
|1 tbsp||vegetable oil|
|7 g||ginger (peeled and diced)|
In a large bowl, marinate chicken wings with salt, half of cooking wine, and half of dark and light soy sauce for approx. 10 min.
Fill wok a third of the way full with water and bring to a boil. Add chicken wings, blanch for approx. 3 – 5 min., and then remove from wok. Discard water.
Heat up vegetable oil in wok over medium-high heat. Return wings to wok and sauté, stirring constantly, for approx. 5 min. Then, add cola and the remainder of the cooking wine, dark soy sauce, and light soy sauce.
Cut green onion crosswise into slices. Add dried chilis, green onion, and ginger to wok. Bring to a boil on high heat and then reduce heat to low and simmer wings over low heat for approx. 15 min. until the sauce has thickened and wings are glazed.