Rich Teriyaki Chicken Wings from Marinated Frozen Prep

Prick 8 chicken wingettes all over with a fork, sprinkle with a pinch of salt, and let sit for 5 minutes.

Prepare a ziplock freezer bag, add the cola, soy sauce, and crushed garlic, sprinkle in the pepper, and mix together.

Pat the chicken wings dry and put them into the freezer bag.

Press out as much air as possible, seal the bag, flatten it, and freeze.

When you want to cook them, move the bag to the refrigerator in the morning to thaw. It will be thawed by evening. Always thaw in the refrigerator.

Pat the thawed chicken wings dry with paper towels. Reserve the marinade.

Lightly coat the chicken wings with potato starch.

Prepare Cookper frying pan foil and lay it in the pan before turning on the heat.

Place the chicken wings in the pan, cover, and cook over medium heat for about 2 minutes. Then lower the heat and cook for another 3 to 4 minutes.

Flip the wings over and cook over low heat for 3 to 4 minutes.

Pour in 3 tablespoons of the reserved marinade, reduce the sauce while coating the wings until glossy, then remove from the pan.

Arrange on a plate with your choice of vegetables for garnish and serve.