Rachael's Japanese Hot and Sticky Chicken Wings
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Rach shows how to make these addictive Asian-inspired hot wings that are great paired with her Cold n Spicy Crab Ramen.
For the chicken wings, Rach says, "Save tips of wings for stock or order drumettes from the butcher."
- ¼ cup rice wine vinegar
- ¼ cup mirin or sake
- ¼ cup smoked or plain shoyu, soy sauce
- 1 scant tablespoon wasabi paste
- 24 wing drumettes, or 12 chicken legs, drummers
- 1 inch ginger, thinly sliced
- 4 cloves garlic, crushed
- Cooking spray
- 2 tablespoons butter
- 1 inch ginger, grated or minced
- 4 cloves garlic, grated or minced
- 1 teaspoon coarse black pepper
- 1 cup mirin or sake
- ½ cup smoked or plain shoyu, soy sauce
- 2 tablespoons turbinado, raw sugar or light brown sugar
- 1 tablespoon sesame oil
- 2 tablespoons gochujang chili paste, sambal oelek or sriracha (optional)
- Toasted sesame seeds and minced chives or scallions, to serve
Whisk up marinade ingredients in a bowl. Place chicken, ginger and garlic in large bag and cover with marinade and refrigerate several hours or overnight.
Preheat oven to 425˚F. Arrange chicken, shaking off excess marinade, on rack-lined baking sheet and spray with cooking spray. Roast chicken about 1 hour to crispy, turning once.
For sauce, in small pot, melt the butter, add ginger and garlic, then swirl in pepper, mirin, sake, soy and sugar. Bring to bubble, reduce by half at low bubble, turn off heat and add sesame oil. For extra-spicy hot wings, add 2 tablespoons gochujang, sambal oelek or sriracha to the sauce.
Toss wings with sauce. Top with sesame seeds and chives or scallions to serve.