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Japanese Chicken Wings

Japanese Chicken Wings Recipe

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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 2 lbs (about 1 kg) chicken wings, flats and drumettes separated
  • 1 tbsp baking powder
  • 1 tsp kosher salt
  • ¼ cup soy sauce
  • 3 tbsp mirin
  • 2 tbsp sake
  • 1 tbsp sugar
  • 1 tsp grated fresh ginger
  • 1 garlic clove, grated
  • 1 tsp toasted sesame oil
  • Toasted sesame seeds and sliced scallions, for serving

Method
 

  1. Pat the chicken wings very dry with paper towels. Toss with baking powder and salt until evenly coated.
  2. Arrange wings skin side up on a wire rack set over a foil-lined baking sheet. Bake at 400°F (200°C) for 40 to 45 minutes, until deeply golden and crisp.
  3. Meanwhile, combine soy sauce, mirin, sake, sugar, ginger, and garlic in a small saucepan. Simmer over medium heat for 4 to 5 minutes, until slightly syrupy. Remove from heat and stir in sesame oil.
  4. Toss the hot wings with the warm glaze in a large bowl, then return to the rack. Broil on high for 2 to 3 minutes until the glaze bubbles and caramelizes in spots.
  5. Pile the wings onto a plate and shower with sesame seeds and scallions. Serve immediately.

Notes

For the crispiest skin, leave the dried, coated wings on the rack at room temperature for 10 to 15 minutes before baking. If your wings are especially large, add 5 to 10 minutes to the bake time and always confirm they reach 165°F (74°C) inside.