Prepare the ginger slices (about 4-5 slices) and garlic (4 cloves). Score the chicken wings and drumsticks 2-3 times on both sides to help absorb the flavors.

Heat oil in a pan, add the ginger slices and the scored chicken wings/drumsticks. Once one side is golden, flip to the other side and add the crushed garlic 🧄. Cook until both sides are golden brown (they don't need to be fully cooked, just nicely browned).

*At this point, keep the heat on medium-high on the induction stove.
(Don't worry about them being undercooked, as they will be cooked in the sauce later. It's more important to keep them tender and not overcooked❗️)

Once both sides of the chicken wings/drumsticks are golden, add a capful of rice wine (using the rice wine bottle cap).

Then add bonito soy sauce to taste (not too much).

Coat both sides with the sauce and let it reduce slightly to add color!

When the soy sauce in the pan is almost gone and the chicken wings/drumsticks are colored, add half a can of cola, let it boil a bit, then pour in the remaining half.
(It's actually fine to pour it all in at once!!)

**At this point, turn the induction stove to high heat.

⚠️ But remember to occasionally flip the chicken!!

At this point, a lot of foam or meat bits will float to the surface. Skim them off and discard them, then continue boiling on high heat 🔥.