Season chicken wings with salt and pepper. Heat oil in a large skillet or wok on medium-high heat.
Spread out the wings in a single layer to fry both sides until lightly golden, no more than minutes 1-2 minutes on each side.
Add ginger, rice wine, soy sauce, fish sauce and cola. Bring to a simmer.
Cook for 10 minutes until the sauce evaporates and thickens. Stir the wings occasionally.
Transfer to a plate and garnish with green onions and sesame seeds. Serve.
Notes
Always bring the chicken to room temperature before cooking. It's easier to measure cooking time when you're not starting with cold chicken.Anytime you're making chicken with a glaze or coating, make sure the chicken is dry by using a paper towel to absorb any moisture.If you'd rather not cook the wings on the stove, feel free to oven bake them at 400º for about 45-50 minutes, turning halfway.