Featured Recipe

Cola-Glazed Drumsticks

Name: Cola-Glazed Drumsticks
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4 servings
Ingredients: 8 chicken drumsticks, skin-on; 3 tablespoons vegetable oil, divided; 1 medium onion, finely chopped; 4 garlic cloves, minced; 1 tablespoon fresh ginger, grated; 2 cans (12 fl oz each) Cola or Pepsi; 1⁄4 cup low sodium soy sauce; 1 heaping tablespoon dark brown sugar; 1 teaspoon ground black pepper; 1 teaspoon kosher salt

By Kate

Created on 28 January 2026

Chicken drumsticks pan-seared then simmered in a reduced cola-soy glaze. Onion, garlic, and fresh ginger build the base aromas while brown sugar adds depth. Sauce thickens to cling tight after chicken cooks through. Balanced sweet-salty tang with a hint of spice. Great with rice or steamed vegetables.

Prep: 20 min

Cook: 45 min

Total: 65 min

Serves: 4 servings

chicken glazed Asian cuisine dinner easy meal

Introduction

Start with a sizzling hot pan. Chicken skin needs that initial sear or you lose crispness—no one wants rubbery, stewed skin. The cola isn’t just sweetness; its acidity tenderizes meat subtly while adding caramel undertones as it reduces. Fresh ginger cuts through the sugar’s heaviness, garlic punches up savory. Brown sugar? Swap dark for light if you must; maple syrup’s a fair stand-in but changes flavor profile, less molasses depth. Onion is foundation—don’t skip or skimp, it layers sweetness. Soy sauce brings salt and umami, all balancing out the sweet sticky sauce clinging to crispy drumsticks. There’s a dance between reducing liquids and overcooking chicken; trust the sight and feel, not the clock.

Ingredients

8 chicken drumsticks, skin-on

3 tablespoons vegetable oil, divided

1 medium onion, finely chopped

4 garlic cloves, minced

1 tablespoon fresh ginger, grated

2 cans (12 fl oz each) Cola or Pepsi

1⁄4 cup low sodium soy sauce

1 heaping tablespoon dark brown sugar

1 teaspoon ground black pepper

1 teaspoon kosher salt

About the ingredients

Chicken drumsticks with skin on for crisp texture. Skin-off lumps don’t get that golden crust. Vegetable oil high-smoke point essential—canola or peanut work. Onions fine diced to melt seamlessly, no chunky bites. Fresh ginger grated not ground—freshness sharpens and smells brighter. Garlic minced fine; burnt garlic turns bitter fast, so patience necessary. Cola for sweetness and acidity—original cola works, but try cherry cola for twist. Soy sauce low sodium keeps salt in check; too salty spoils balance. Brown sugar adds depth; light brown sugar is acceptable but less intense. Black pepper freshly ground, avoid pre-ground for flavor punch. Kosher salt dissolves evenly; table salt can be used but measure less. Optional: Add a dash of chili flakes for heat or a splash of rice vinegar to brighten tang.

Method

Heat 1 tablespoon oil in a 4 to 5-quart Dutch oven over medium-high. Oil should shimmer but not smoke.

Add drumsticks in a single layer. Sear 4 minutes per side until golden brown and skin crisps a bit. Important: don’t crowd the pan or they’ll steam instead of brown.

Remove drumsticks, set aside. Wipe pan if too much fat or burnt bits.

Add remaining oil. Toss in onions, sauté uncovered stirring frequently, 3 minutes. Watch for translucent edges and sweet onion aroma. Keep medium-high heat to avoid limp mush.

Add garlic and ginger. Stir 1 to 2 minutes. Garlic must soften but not burn—yellow flecks signal trouble.

Pour in cola, soy sauce, brown sugar, black pepper, and salt. Stir well, let sauce bubble and reduce uncovered for 5 to 6 minutes. Sauce thickens subtly, slightly syrupy but still fluid.

Lower heat to medium. Nestle drumsticks back in sauce, skin side up. Simmer uncovered 25 minutes, turning drumsticks halfway through to cook evenly.

After 25 minutes, lift drumsticks out with tongs, set on plate. Turn heat higher to medium-high. Boil sauce uncovered 6 to 10 minutes until syrupy and coats spoon thickly. Stir often to avoid scorching—dark sticky bits are flavor boosters but can burn quick.

Remove from heat. Spoon thickened glaze generously over drumsticks. Serve immediately with rice or steamed greens.

Technique Tips

Heat oil until shimmering—visual cue that pan is ready. Sear chicken in batches if needed; overcrowding means steaming, no browning. Look for skin color change to golden as indicator to flip. Onions translucency, not browning, signals readiness for next step. Stir garlic/ginger constantly to prevent burning. When adding cola mixture, watch for bubbling and initial thickening—this is key for sauce texture. Lower heat when simmering chicken to avoid tough meat. Turning chicken mid-simmer ensures even cooking and soak of flavors. After chicken removal, boost heat and watch sauce reduce; when it coats the back of a spoon and ribbons off, it’s done. Stir frequently to prevent scorching. Thick sauce sticky but not burnt, glossy look means success. Ladle over chicken immediately or sauce congeals. Leftover sauce makes a great glaze for roasted vegetables or grilled pork. Common mistake: rushing reduction results in watery sauce. Patience and close watching pays off handsomely.

Chef's Notes

💡 Use skin-on drumsticks for crispiness. No skin means no golden crust, no texture. High-smoke oil is crucial. Canola or peanut work. Avoid olive oil, burns too quick.
💡 Watch onions closely, just translucent, not brown. Adds sweetness and depth. Stir often. Garlic and ginger need finesse. Garlic can burn fast, so keep it moving.
💡 Cola reduces and tenderizes. Original cola preferred but cherry cola adds fun twist. Properly simmered sauce clings tightly; don’t rush reduction or it goes soupy.
💡 For spice, maybe scatter chili flakes towards end. Rice vinegar can lift flavors too. Leftover glaze amazing on veggies or pork. Use leftovers wisely.
💡 Don’t skip turning the drumsticks while simmering. Ensures even cooking and flavor absorb. After chicken's out, crank heat on sauce. Watch closely to thicken.