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Categories:
chicken garlic ginger soy sauce olive oil fish sauce mirin salt black pepper glaze mirin soy sauce fish sauce red yuzu black pepper garlic sesame seeds black pepper scallions
Viewed: 44 - Published at: 9 years agoIngredients
- FOR THE MARINADE
- 3 pounds chicken wings
- 1 large garlic clove, peeled and grated
- 1 1/2-inch piece fresh ginger, peeled and grated
- 2 tablespoons soy sauce
- 1 tablespoon olive oil
- 1 tablespoon nam pla or other Asian fish sauce
- 1/2 teaspoon mirin
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- FOR THE GLAZE
- 1 cup mirin
- 2 tablespoons soy sauce
- 1 tablespoon nam pla or other Asian fish sauce
- 2 teaspoons red yuzu kosho (If you can't find red yuzu kosho (available at Japanese specialty markets), you can substitute 1 teaspoon of hot sauce or chile powder mixed with 2 teaspoons fresh lemon juice and 1 teaspoon lemon zest.)
- 1/2 teaspoon black pepper
- 1 teaspoon grated garlic
- FOR SERVING
- 1 teaspoon sesame seeds
- Black pepper
- 1 tablespoon chopped scallions
Method
- 1. In a large bowl, mix together all marinade ingredients except chicken wings. Add the wings and toss to coat. Cover and let chicken marinate overnight in the refrigerator.
- 2. When ready to cook, combine all glaze ingredients in a small saucepan. Simmer over low heat, stirring frequently, until glaze reduces to a saucy consistency, about 20 minutes. Transfer to large mixing bowl and set aside.
- 3. Heat a broiler to high. Set a baking rack on top of a rimmed baking sheet and arrange wings on rack. Broil for 12 minutes, flipping wings halfway through, until they are crisp and golden.
- 4. Transfer wings to the bowl with the glaze and toss to coat. Transfer wings to a serving platter and garnish with sesame seeds, pepper and scallions. Serve hot.
