Clean and pat the chicken wings dry with paper towels.
Heat a pan up to medium-high. Add oil and wait for 30-45 seconds.
Fry them in 2 batches and careful not to overcrowd as they may stick to each other. Cook for 2-3 minutes (per-side) or until slighly golden per batch. Set aside on a plate/bowl and continue with the rest of the chicken wings.
Return the first batch of chicken wings to the pan.
Add thinly sliced ginger, shaoxing cooking wine, soy sauce, salt & coca cola. If you prefer the wings to be slightly dark brown, add ½ tsp dark soy sauce to the pan. Mix the sauce.
Bring the sauce to a simmer then turn down the heat to medium and cook for 35-45 minutes or until the sauce has thickened (until the excess water has evaporated to your liking). Make sure to stir and flip the chicken wings frequently.