1. Clean the chicken wings and cut twice on the back to make it easier to taste and cook;
2. Prepare 1 star anise and about 4 slices of cinnamon, with a few octagonal petals;
3. Half-fry the chicken wings until golden brown, set aside;
4. Put the bottom oil in the pot, add star anise and cinnamon, and sauté on medium to low heat;
5. Add 8 slices of ginger and continue to saute;
6. Add chicken wings and 1 can of cola and turn on medium heat;
7. After boiling until the juice thickens, add 1 tbsp light soy sauce, 1/4 tsp salt, 1/2 tsp pepper, and 1 tbsp cornstarch water, stir well and serve.
Tips:Under normal circumstances, self-slaughtered fresh chickens or native chickens do not need an anise, but for the large breeder chickens of the U.S., it is frozen, and only consider amplifying the ingredients to boil to remove the fishy smell.
