Asian-style chicken wings that are perfect for game day or honestly any day! Seared on a a pan and then baked in the oven, these wings are just as crispy and flavorful as deep fried versions. The meat stays tender with a nice crunch on the outside skin.
Preparation time: 15 minutes
Cook time: 30 minutes
Serves: 6 (24 wings)
Ingredients:
2 1/2 pounds chicken wings, 24 wings
Togarashi, for seasoning
Salt, for seasoning
3 tablespoons oil, grapeseed or canola
1 tablespoon garlic, chopped
1 tablespoon ginger, chopped
1/4 cup sake
1 teaspoon sambal
1 tablespoon molasses
1 tablespoon gluten-free soy sauce
1/4 cup mirin
1 tablespoon rice wine vinegar
2 scallions, thinly sliced
Preparation:
Preheat oven to 400 degrees F.
Rinse chicken wings in cold water and pat dry. Lightly season on both sides with togarashi seasoning and salt.
On high heat add 2 tablespoons of oil to cast iron pan/non-stick pan. Working in batches, sear wings on both sides until crispy, about 10 minutes.
In a small sauté pan, heat 1 tablespoon oil. Add ginger and garlic and cook until fragrant, about 1 minute. Add sake and cook until it reduces by half, about 2 minutes. Add sambal, molasses, gluten-free soy sauce, mirin and rice wine vinegar, let sauce simmer for 3-4 minutes.
In a separate bowl add wings and combine with sauce mixture. Toss scallions in bowl. Place cast iron in oven or if using non-stick, transfer to baking sheet and bake for 10 minutes, turning wings half way through cooking. Broil on high for 2 minutes.
