Jennifer Joyce

Soy, Lemon and Togarashi Chicken Wings

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Preparation info

  • Difficulty

    Easy

  • Serves

    4

Appears in

My Asian Kitchen

My Asian Kitchen

By Jennifer Joyce

Published 2018

  • About

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.

Prep 10 minutes, plus 2 hours marinating
Cook 45 minutes

Ingredients

  • 60 ml 2 fl oz) Japanese light soy sauce
  • 60 ml 2 fl oz) sake or mirin
  • 60 ml 2 fl oz) honey
  • 1 tbsp grated ginger
  • 2 garlic cloves, crushed juice 1 lemon
  • 2 tbsp togarashi spice mix
  • 1.4 kg (3 lb) chicken wings, halved

Method

Preheat the oven to 200°C (400°F) or 180°C (350°F) fan forced.

In a small bowl, mix the soy, sake or mirin, honey, ginger, garlic, lemon juice and togarashi together, reserving 1 tablespoon each of the soy sauce, honey and togarashi.

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 bake for 15 minutes. Remove the foil and bake for another 30 minutes.

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.

© 2018 All rights reserved. Published by Murdoch Books.