Cola Chicken Wings

Score each wing twice on both sides. Put the wings in cold water with 2 ginger slices, half the scallion whites and all 15 ml cooking wine. Bring to a boil, blanch for 2 minutes, then drain and pat thoroughly dry. Do not rinse raw chicken under the tap.

Add all 15 ml cooking oil to the pan. Sear the wings over medium-low heat until evenly golden on both sides.

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 cola; the liquid should reach about two-thirds of the way up the wings.

Bring to a boil, reduce to medium-low, cover and simmer for about 12 minutes, turning once. Uncover and cook for about 3 more minutes, checking that the thickest part reaches 74°C.

Increase to high heat and keep turning until the sauce becomes bright reddish-brown, thinly sticky and glossy enough to cling to the wings. Plate and finish with a small amount of white sesame and sliced scallion green.