Chicken wings are a popular dish in Japanese cuisine and can easily be made in the oven or over an open flame grill.
This recipe for ginger and garlic chicken wings are marinated in a very simple sauce of soy sauce, mirin, ginger, and garlic. The wings are baked and then garnished with roasted white sesame seeds for a great appetizer or meal. This dish is also perfect for parties, potlucks, or save a few leftover wings to add to your bento lunch the next day!
Chicken wings in Japanese cuisine are commonly cooked as one whole wing, such as tebasaki yakitori, which is a grilled dish of skewered chicken wings. On the menus of izakaya, or tapas, style bars and restaurants, you might find small dishes with the wings broken down into smaller pieces such as drumettes and wingettes.
- Prepare the marinade in a small bowl. Combine soy sauce, mirin, grated ginger and minced garlic. Be sure to peel the skin off the ginger before grating it. Mix well.
- If you've purchased chicken wings that have not been broken down into drumettes and wingettes, do this first, and be sure to remove and discard the wing tips.
- Add chicken drumettes and wingettes to either a large re-sealable plastic bag or other shallow plastic container with a lid.
- Pour the marinade over the chicken, toss well to coat the chicken and refrigerate for one hour. Re-arrange chicken in the bag or plastic container periodically to help evenly marinate the chicken.
- Preheat oven to 350 degrees Fahrenheit.
- Prep baking dish by lining with foil (to minimize clean-up), and coat the foil with cooking oil spray. Add the chicken to the baking dish. Bake for 30 to 35 minutes until the chicken is dark and browned. Note: If you'd like to baste the chicken with the marinade, heat any of the remaining sauce in a small pan until boiling. Then using a brush, baste the chicken periodically.
- Plate the chicken and garnish with a generous amount of roasted white sesame seeds.
For this ginger and garlic chicken wing recipe, if you prefer not to break down the chicken, simply use the whole chicken wing. Cook the chicken wings until the internal temperature is 165 degrees Fahrenheit.
For bold ginger and garlic flavors, grate both aromatics. For a mild flavor, slice the ginger and garlic into larger pieces.