Ingredients

• 1 cup thinly sliced green onions (about 4 onions)
• 1 tbs cold water
• 1 tbs cornstarch
• 1 tbs olive oil
• 1 tbs peeled and grated fresh ginger
• 1/2 tsp cayenne pepper
• 1/4 cup soy sauce
• 2 tbs Dijon mustard
• 2 tbs sesame oil
• 2 tbs sesame seeds, toasted Celery stick s (optional)
• 24 ounce s cola
• 4 pound s chicken wings, 1st and 2nd sections (about 32 pieces)
• 6 clove s garlic, minced

Directions

1. In large bowl, whisk together cola, garlic, soy sauce, mustard, sesame oil, ginger and cayenne. Place wings in 2 large zip-top plastic bags; pour half of the cola mixture into each bag over wings. Seal bags and refrigerate 2 hours to marinate.

2. Place rimmed baking pan in oven; preheat oven to 400°. Drain wings and reserve marinade. Carefully add oil to baking pan and swirl to coat bottom of pan. Place wings in single layer on baking pan and bake 15 minutes. Toss wings with reserved marinade and bake 25 to 30 minutes longer or until wings are golden brown, turning occasionally.

3. Transfer wings to separate rimmed baking pan and keep warm in oven. Transfer remaining liquid in baking pan to small saucepot and cook over high heat 10 minutes or until mixture is slightly thickened. In small bowl, whisk together water and cornstarch; add to simmering sauce, stirring constantly with whisk. Heat sauce to boiling; boil 1 minute and remove from heat.

4. Transfer wings to large serving bowl and toss with sauce. Sprinkle wings with green onions and sesame seeds. Serve with celery sticks, if desired.