In season当季Chinese中式
Cola Chicken Wings可乐鸡翅
A 4-serving recipe with a 40-minute beginner workflow, exact seasoning and visible checkpoints.鸡翅配可乐、酱油和姜葱炖煮，收成甜咸酱汁，快收干时要勤看锅。
BEGINNER FIELD GUIDE新手做饭说明书
Before you turn on the heat先备齐，再开火
Wash hands & produce洗手、洗菜洗手、洗菜Lava manos y verduras손·채소 씻기
Keep raw meat apart生熟分开生熟分開Lo crudo, aparte날것은 따로
Measure first先量好先量好Mide antes먼저 계량
Check with a thermometer用温度计确认用溫度計確認Comprueba con termómetro온도계로 확인
- Pat 2 lb / 900 g chicken wings dry and cut 2 shallow slashes on the thick side of each. Slice 4 thin coins of ginger; cut 2 scallions into 5-cm lengths. Have 1 star anise, 3 tbsp soy sauce, 1 tbsp oil and one 12-oz / 355-ml can regular cola (not diet; diet turns bitter).2磅（900克）鸡翅擦干，厚的一面各划2道浅口。姜切4片薄片；2根葱切5厘米段。备1个八角、3大匙酱油、1大匙油、1罐12盎司（355毫升）普通可乐（不用无糖，会发苦）。
Written for 4 servings · cooking more? Use batches按 4 人份写 · 加量请分批按 4 人份寫 · 加量請分批Para 4 porciones · si haces más, por tandas4인분 기준 · 늘리면 나눠 조리
Full safety & prep notes完整安全与备料说明完整安全與備料說明Notas completas de seguridad안전·준비 전체 안내
These instructions use the base recipe: 4 servings. Scaling ingredients does not scale pan size or cooking time. Use batches and verify the stated checkpoints.以下按原方4人份写。改变份量不会自动改变锅大小或烹饪时间；增加份量请分批，并核对每步判断点。
- Wash hands with soap for 20 seconds. Rinse fresh produce under running water; dry leaves with a clean towel before cutting. Stabilize the board on a damp towel.用肥皂洗手20秒；蔬果用流动水洗净，叶菜用干净毛巾沥干；砧板下垫湿毛巾防滑。
- Use measuring spoons: 1 tbsp = 15 ml; 1 tsp = 5 ml. Measure the ingredient list before starting. Water used below is additional tap drinking water.用量匙：1大匙15毫升，1小匙5毫升；开始前按食材表量好。下文用水另备可饮用水。
- Keep raw meat/seafood and its utensils separate from ready-to-eat food. Do not wash raw poultry. Wash hands 20 seconds after contact; use a clean plate for cooked food and a food thermometer.生肉海鲜及器具与即食食物分开；不洗生禽肉；接触后洗手20秒，熟食用净盘，并用食品温度计。
Ingredients食材
- Chicken wings鸡翅2 lb磅
- Cola soda可乐12 oz盎司
- Soy sauce酱油3 tbsp大勺
- Ginger生姜1
- Scallions葱2
- Star anise八角1
- Olive oil橄榄油1 tbsp大勺
Method做法
Heat the oil in a 30-cm skillet with a lid and brown the wings, about 3 minutes per side.
带盖的30厘米锅里倒油烧热，把鸡翅放进去煎，每面约3分钟。
The pieces have a deep brown crust on at least 2 sides and release easily from the pan.至少两面有深褐色焦皮，而且轻轻一推就能离锅。
Common mistake & quick fix容易错在哪，怎么补救
If pieces stick, wait 1 minute before turning. Cook in 2 batches so pieces do not touch.粘锅就再等1分钟再翻；分两批，块与块不相碰。
Add the ginger, scallions, star anise, soy sauce, and cola, then cover and simmer gently.
放进姜、葱、八角和酱油，倒可乐，盖上盖子慢慢煮。
The thickest center reads 165°F (74°C) on a food thermometer; color alone is not proof.食品温度计测最厚中心达165°F (74°C)，不能只看颜色。
Common mistake & quick fix容易错在哪，怎么补救
If below the target, keep cooking in 2-minute increments and measure again; clean the thermometer before checking cooked food.温度未达标时，每次继续加热2分钟再测；测熟食前先清洁探针。
Take off the lid and let it bubble, turning the wings every 2 minutes.
揭盖收汁，边收边翻，每2分钟给鸡翅翻个面。
The sauce is thick and syrupy and coats every wing.汁浓稠如糖浆，裹满每只鸡翅。
Common mistake & quick fix容易错在哪，怎么补救
Sugar burns fast at the end: once bubbles turn large and slow, stay and stir; lower the heat if it smells sharp.最后糖很快焦：泡变大变慢时守着翻；有焦味就调小火。
Fish out the star anise and serve.
把八角挑出来，就可以上桌了。
The wings are glossy dark brown.鸡翅油亮深褐。
Common mistake & quick fix容易错在哪，怎么补救
Leftovers: into the fridge within 2 hours (1 hour on a hot 90°F+ day), eat within 3 days, and reheat to 165°F (74°C).吃不完的2小时内放冰箱（天热超90°F就1小时内），3天内吃完，回热要热到165°F (74°C)。
Know your ingredients认识食材
Ingredients explained食材讲解
Chicken wings鸡翅Wings have high skin-to-meat ratio for crispy frying. Pat very dry; a double fry makes them extra crunchy.鸡翅皮多肉嫩，适合炸脆。务必擦干；复炸更酥。
Soy sauce酱油Umami and salt in one. Low-sodium versions cut ~40% salt.鲜和咸一次到位。低钠款少约四成盐。
Ginger生姜Warming, aids digestion. Choose smooth, taut skin; scrape peel off with a spoon.温性、助消化。选表皮光滑饱满的；用勺子刮皮最方便。
Scallions葱Whites for cooking, greens for garnish. Regrow roots in a glass of water.葱白下锅，葱绿点缀。根泡水能再长。
Star anise八角Licorice-sweet spice central to pho broth. Toast whole pods in a dry pan 1 min first.八角，有甘草甜香，是河粉汤的关键。先干锅烘1分钟。
- Olive oil橄榄油
Extra-virgin olive oil for finishing; neutral oils (avocado, canola) for high heat.特级初榨橄榄油淋面；高温用中性油（牛油果油、菜籽油）。
Cookware厨具
- Knife, stable board, measuring cups/spoons, mixing bowl, spoon and sieve刀、稳定砧板、量杯量匙、拌碗、勺和筛子
- 30-cm skillet with lid, tongs, food thermometer30厘米带盖锅、夹子、食品温度计
Make it a balanced meal营养搭配建议
Balanced plate: ½ vegetables (stir-fried greens, smashed cucumber), ¼ this dish, ¼ rice or noodles.均衡一盘：½蔬菜（炒青菜、拍黄瓜）、¼这道菜、¼米饭或面。
Why it works: aim for half the plate vegetables, a quarter protein, a quarter whole grains or starch — then let one rich dish be the star.搭配思路：半盘蔬菜、四分之一蛋白、四分之一主食；一桌里只让一道浓郁的菜当主角。