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  • 1 can (12 ounces) cola
  • 6 medium garlic cloves, minced (2 tablespoons)
  • 2 tablespoons grated peeled fresh ginger
  • ¼ cup light brown sugar
  • ¼ cup less-sodium soy sauce
  • 3 tablespoons Dijon mustard
  • 2 tablespoons pure sesame oil
  • ½ teaspoon ground cayenne pepper
  • 4 pounds chicken wings, wing tips removed and discarded, then cut in half at joint
  • Nonstick cooking spray
  • 2 tablespoons white sesame seeds
  • 4 green onions, thinly sliced (about 3 cup)
  • Celery sticks (optional)


  1. In large bowl, whisk together cola, garlic, ginger, brown sugar, soy sauce, mustard, sesame oil and cayenne. Makes about 2½ cups marinade. Divide wings into 2 large zip-top plastic bags; pour 1¼ cups cola mixture into each bag. Seal bags and refrigerate 2 hours to marinate.
  2. Preheat oven to 425º. Line rimmed baking pan with foil; spray with nonstick cooking spray. Remove wings from marinade; reserve marinade. Place wings in single layer on prepared baking pan. Bake 25 to 30 minutes or until wings are golden brown, turning once halfway through cooking.
  3. Meanwhile, in medium saucepan, cook reserved marinade over medium heat 10 to 12 minutes or until thick, syrupy and reduced to about ¾ cup.
  4. Meanwhile, in nonstick medium skillet, toast sesame seeds over medium-low heat 3 to 4 minutes or until golden, stirring frequently; transfer to plate.
  5. Transfer wings to large bowl and toss with reduced marinade and green onions. Serve sprinkled with sesame seeds along with celery sticks, if desired.

  • 247 Calories
  • 15g Fat (3g Saturated)
  • 39mg Cholesterol
  • 605mg Sodium
  • 13g Carbohydrates
  • 1g Fiber
  • 14g Protein