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Want wings that wow? Try these twice-fried chicken wings coated in a thick sauce of brown sugar, ginger, garlic, sake, and of course, Kikkoman Soy and Mirin sauce.
Presented by Kikkoman’s.
More here: http://www.kikkomanusa.com/grill
Recipe Below:
Ingredients
12 chicken wings
Salt & pepper
2 Tbsp potato starch
2 Tbsp shichimi togarashi (Japanese 7 Spice)
Glaze:
3 Tbsp brown sugar
3 Tbsp soy sauce
3 Tbsp sake
1 tsp mirin
1 Tbsp ginger
1 garlic clove
1 Tbsp rice vinegar
Yuzu Aioli:
⅓ cup mayonnaise
1 tsp yuzu kosho sauce
½ tsp yuzu juice
1 garlic clove, grated
½ tsp soy sauce
Garnish:
Green onions, sesame seeds, lemon wedges
Steps
1.) Season chicken with salt and pepper and let sit for at least 1 hour at room temperature, or overnight in the fridge.
2.) Make the glaze. Boil brown sugar, soy sauce, sake, mirin, ginger, and garlic until rolling and thick. Add rice vinegar; remove from heat and set aside.
3.) Dry chicken thoroughly with paper towels and coat with potato starch. Fry at 320ºF for 10 minutes at a time, in batches if needed. Turn up heat to 375ºF and fry until golden brown.
4.) Whisk together ingredients for yuzu aioli.
5.) Toss cooked chicken in the glaze and sprinkle generously with shichimi togarashi. Serve with yuzu aioli, green onion, sesame seeds, and lemon wedges.
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