Rinse the chicken wings and drain. Cut the wings at the joints and then lightly score the skin with a knife to help flavours get into the meat.
Pour the oil into a big wok and heat to 165 degrees C. Add the sugar and stir until it dissolves. Add the chicken wings and stir-fry. When the wings turn light brown, add the cola, minced ginger, star anise seeds, soy sauce, and salt. Stir. Simmer for 25 minutes over the medium-low heat until the soup becomes thick and the wings are tender. Spoon the wings out and place in a serving dish. Sprinkle the minced scallion and serve.