Japanese Style Crisp Chicken Wings
Indulge in the irresistible crunch and bold flavors of Japanese Style Crisp Chicken Wings, a dish that perfectly balances savory, sweet, and aromatic notes. These wings are marinated in a delectable blend of soy sauce, mirin, sake, garlic, and ginger, infusing them with umami-rich goodness before being coated in cornstarch for an ultra-crispy finish. Fried to golden perfection and generously tossed in a thickened marinade, each bite packs a satisfying crunch followed by a burst of flavor. Garnished with toasted sesame seeds and fresh green onions, these wings are ideal as an appetizer, party snack, or even a main course. Quick to prepare and sure to impress, this recipe combines authentic Japanese ingredients with straightforward cooking techniques, making it perfect for fans of Asian-inspired cuisine. For anyone seeking crispy chicken wings with maximum flavor, this recipe is a must-try!
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Recipe Information
Ingredients
- 1 kg chicken wings (split into drumettes and flats)
- 3 tbsp soy sauce
- 2 tbsp mirin (Japanese sweet rice wine)
- 2 tbsp sake
- 2 tbsp sugar
- 1 tsp ginger (grated)
- 2 cloves garlic (minced)
- 1 cup cornstarch
- 1.5 liters vegetable oil (for frying)
- 1 tbsp toasted sesame seeds
- 2 stalks green onions (thinly sliced, for garnish)
Instructions
Pat the chicken wings dry with paper towels to remove excess moisture, ensuring they’ll fry up crispy.
In a medium-sized bowl, mix together the soy sauce, mirin, sake, sugar, grated ginger, and minced garlic. Stir until the sugar dissolves completely.
Pour half of the marinade over the chicken wings, reserving the other half for later. Let the chicken marinate for 15-20 minutes while you prepare the remaining ingredients.
In a shallow dish, spread the cornstarch evenly. Lightly coat each piece of marinated chicken wing in cornstarch, shaking off any excess.
Heat the vegetable oil in a deep fryer or a large heavy-bottomed pot to 170°C (340°F). To test the oil, drop in a small piece of bread—it should sizzle and turn golden in about 10 seconds.
Fry the chicken wings in batches, making sure not to overcrowd the pot. Cook for approximately 8-10 minutes, turning occasionally, until the wings are golden brown and crispy. Remove with a slotted spoon and place on a wire rack or paper towels to drain excess oil.
In a small saucepan, take the reserved marinade and bring it to a simmer over low heat for 2-3 minutes, allowing it to thicken slightly.
Transfer the fried chicken wings to a large mixing bowl. Pour the thickened marinade over the wings and toss well until evenly coated.
Plate the chicken wings and garnish with toasted sesame seeds and thinly sliced green onions for a pop of color and flavor.
Serve warm and enjoy your crispy Japanese-style chicken wings!
Nutrition Facts
Calories |
3932 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 410.7 g | 527% | |
| Saturated Fat | 63.1 g | 316% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 205 mg | 68% | |
| Sodium | 228 mg | 10% | |
| Total Carbohydrate | 42.3 g | 15% | |
| Dietary Fiber | 0.7 g | 2% | |
| Total Sugars | 9.7 g | ||
| Protein | 49.9 g | 100% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 45 mg | 3% | |
| Iron | 2.8 mg | 15% | |
| Potassium | 432 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
