Cola Chicken Wings

Wash the scallions, cut the whites into segments and finely slice a little green for garnish. Make two shallow cuts on each side of every wing without cutting through. Cover the wings with cold water; add 2 ginger slices, half the scallion whites and all 15 ml cooking wine. Bring to a boil, skim, and blanch for about 2 minutes. Drain and pat thoroughly dry; discard the blanching liquid and its ginger and scallion. Do not rinse raw chicken.

Dry the pan and add all 15 ml cooking oil. Arrange the wings in a single layer where possible. Sear over medium-low heat until the underside is golden and releases easily, then turn and brown the other side.

Add the remaining 3 ginger slices and scallion-white segments. Fry for about 30 seconds until aromatic.

Add all 30 ml light soy and 7.5 ml dark soy and toss to colour the wings. Pour in all 330 ml regular sugar-sweetened cola. Use a pan that holds the wings snugly in one layer; the liquid should reach roughly two-thirds of their height, depending on the pan and wing size.

Bring to a boil, then lower the heat to maintain a steady simmer. Cover and cook for about 12 minutes, turning once, then uncover and cook for about 3 more minutes. Use a food thermometer in the thickest part of the wings, away from the bone, to check for at least 74°C. Timing is a guide; continue heating until that temperature is reached.

Increase the heat and keep turning gently until the sauce is bright reddish-brown and coats the wings in a thin glossy layer. Lower the heat as it thickens and stop while a little fluid sauce remains, before it dries out or scorches. Plate and finish with a small amount of toasted white sesame and sliced scallion green.