Begin by preparing the wings: Separate the chicken wings at the joint into drumettes and flats. Remove and discard the tips, or save them to make stock. Pat all pieces dry with paper towels for better searing.

In a large pan, heat the oil over medium. Add the wings and sear for about 3-4 minutes or until the wings are golden. Then, remove from the pan and set aside.

In the same pan, add the ginger slices and garlic. Stir-fry for 30 seconds or until fragrant.

Now, return the wings to the pan. Add the light soy sauce, dark soy sauce, and Coca-Cola. Add the star anise and scallions if using. Bring to a boil.

Once boiling, lower the heat and simmer uncovered for 20–25 minutes, flipping the wings occasionally. The sauce should reduce into a glossy, sticky glaze. If it reduces too quickly, add a splash of water or partially cover.

Finally drizzle with sesame oil, if desired. Garnish with sesame seeds or scallions before serving.