Marinate the wings in the garlic, sherry and soy overnight.
Heat a pan and add a few spoons of oil. Season the wings generously and brown them off in the pan.
Pour in the cola, add the raw carrots and the marinade. Bring to the boil, then allow to simmer uncovered for 45 minutes to an hour, until the wings are tender and the liquid has reduced to a glaze.
Meanwhile, mix the yoghurt and mayonnaise with the mustard. Toss the fennel, apple, red onion, chilli, dill and capers together and add enough of the mayonnaise and yoghurt mixture to just bind without swamping it.
Recipe courtesy of Matt Tebbutt.