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)
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
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.