This creation was inspired by Japan’s smoke-filled izakaya – a kind of pub where uber snacks like charcoal-grilled yakitori and fried karaage chicken rule. Shichimi togarashi, a citrus, chilli and sesame seed spice, gives these sticky soy wings a fruity kick with a mild heat. Find it in Asian stores, online or make your own (see Glossary). Serve the wings with lots of napkins and ice-cold beers.
In a small bowl, mix the soy, sake or mirin, honey, ginger, garlic, lemon juice and togarashi together, reserving
Place the wings in a zip lock bag or bowl with the marinade and marinate for 2 hours or refrigerate overnight.
Place the chicken on a large baking tray with the marinade. Cover with foil and
In the last 10 minutes of the cooking time, drizzle the reserved honey and soy over the wings. The wings are ready when they are sticky and crisp at the edges. Sprinkle with the remaining spice mixture. Serve hot with lots of napkins.
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