Hot and Cold: Rachael's Japanese Hot and Sticky Chicken Wings an…
How to Make Spiked Hot Chocolate Hazelnut Mudslides | Sunny Ande…
Jamie Lee Curtis Has an Adorable Proud Godmother Moment for Gods…
What Are Rachael's Favorite Plant-Based Meals to Make? | Q & Ray…
Jamie Lee Curtis On Her "Halloween Kills" Character Laurie "Soft…
How to Make Marinated Beef Filet Bites with Spinach Rice Pilaf (…
How to Make German Chocolate Cookies | Sunny Anderson
How to Make Chocolate-Hazelnut Puff Pastry Twists
How to Make Everything Puff Pastry Pigs in a Blanket
Black-ish Star Anthony Anderson Teases Final Season Surprises: "…
Baby Nursery Tour: Style Expert + Host Lilliana Vazquez Shows In…
How to Make Bacon, Egg and Cheese Toast Cups
Anthony Anderson's Mom Put Acting Dreams Aside to Raise Him—But …
How to Make Rotisserie Chicken and Scallion Noodles | Rachael Ray
Our First Guest Back in the Studio Is Legendary Chef Jacques Pép…
How to Make Chile Verde Tacos de Picadillo | Rachael Ray
Rach Returns to Studio in New Set Kitchen: Watch Her Welcome Our…
José Andrés Makes a Fridge-Hunting Tuna Salad
Bob Harper Needed a Letter of Recommendation for His New NYC Hom…
Inside Rachael & John's Dreamy 16th Anniversary Celebration at T…
Rach shows how to make these addictive Asian-inspired hot wings along with a chilled spicy ramen bowl topped with fresh king crab or Dungeness crab.
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
- 12 ounces (1 package) ramen noodles, such as Hakubaku (available online from Walmart) OR 4 packages (3 ounces each) of packaged ramen (discard flavor pouches)
- 2 tablespoons sambal oelek or gochujang chili paste
- 1 inch ginger, grated or minced
- 2 large cloves garlic, grated or minced
- 1 small shallot, finely chopped or minced
- 3 tablespoons soy sauce or shoyu
- 3 tablespoons rice wine vinegar
- 2 tablespoons toasted sesame oil
- ½ cup chives, finely chopped
- ¼ cup mint, finely chopped
- ¼ cup cilantro or shiso leaf, chopped
- 1 lime
- 12 ounces (¾ pound) king crab leg meat or Dungeness crab, picked for shells and pulled
- ¼ cup chopped peppadews, mild or hot, drained and chopped pickled peppers
- 4 large eggs, medium boiled (8 minutes), cooled in cracked shells, then peeled and halved
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.
For the spicy crab ramen, cook noodles in boiling water 3-4 minutes, drain. Cold shock, and pat dry.
Whisk up sauce in mixing or serving bowl and toss noodles with sauce: hot chili paste, ginger, garlic, shallot, soy sauce, vinegar, sesame oil, herbs and juice of 1 lime; carefully fold in crab pieces. Serve noodles in bowls and top with chopped peppadews and a halved egg.