1-Getting started: Begin by heating 1 tablespoon of olive oil in a non-stick skillet over medium heat to set the stage for browning the chicken. This method brings out the crispy texture that makes the dish so appealing, using 2 pounds of bone-in, skin-on chicken thighs or drumsticks seasoned with ¼ teaspoon salt and ¼ teaspoon black pepper.

2-First, season the chicken and brown it: brown it skin-side down for about 5 minutes on each side to lock in flavor and create that golden crust. After removing any excess fat, mix in the remaining ingredients like the 12 ounces of cola, ½ cup ketchup, 1 clove minced garlic, 1 tablespoon Worcestershire sauce, 1 tablespoon brown sugar, ½ teaspoon dried oregano, and ½ teaspoon dry mustard powder, then pour over the chicken.

3-Bring everything to a boil, then reduce to medium-low, cover, and simmer for 15 minutes to let the flavors meld. For the next step, remove the lid and keep simmering for another 25 to 30 minutes, turning the chicken occasionally until it reaches an internal temperature of 165°F (74°C). If you want a thicker sauce, take out the chicken, make a slurry with ⅓ cup water and 2 tablespoons cornstarch, whisk it into the boiling sauce until it thickens, and then coat the chicken before serving.