Japanese Chicken Wings

Course: Appetizer, Main Course

Cuisine: Asian, North American

Prep Time: 10

Cook Time: 50

Total Time: 1

Servings: servings

Calories: 312kcal

Author: Lord Byron's Kitchen

Japanese Chicken Wings are baked with a light and crispy coating in an Asian-inspired sauce prepared with soy sauce, vinegar, and sugar. They are super moist and tender on the inside with a golden crispy skin on the outside. It's hard to share these wings, because they're just so delicious!

Print Recipe

Ingredients

For the Chicken:

2 pounds chicken wings, tips removed, and cut into two pieces
1 cup cornstarch
1 tablespoon paprika
1 teaspoon salt
1 teaspoon black pepper
non-stick cooking spray

For the Sauce:

2 cloves garlic, minced
1/4 cup soy sauce
1/4 cup white vinegar
1/4 cup sugar
2 teaspoons toasted sesame seeds, plus more for garnish
Green onions for garnish thinly sliced, optional

Instructions

Preheat your oven to 450 degrees F. Line a large baking sheet with aluminum foil and set a cooling rack on it. Set that aside.
In a mixing bowl, whisk together the cornstarch, paprika, salt, and ground black pepper.
Transfer wings to the mixing bowl and toss well until coated with cornstarch mixture.
Next, coat the cooling rack with cooking spray and transfer the wings to it. It’s imperative to lay the wings out so that they are not overlapping or even touching for that matter. The space between the wings will encourage faster cooking and more browning.
Bake the wings for 40 minutes.
Remove them from the oven and use tongs to turn each wing over. Place them back into the oven to bake for 10 more minutes.
After the wings go back into the oven for a second time once turned over, start to prepare the sauce.
Add the garlic, soy sauce, vinegar, and sugar to a large skillet. Over medium heat, whisk the ingredients together until the mixture comes to a low boil. Once the mixture starts to bubble, remove it from the heat and set it aside until the wings are ready.
Once the wings are done, transfer them into the large skillet with the prepared sauce.
Over medium-high heat, bring the sauce to a bubble, tossing the wings to coat well.
Add the sesame seeds and toss into the wing and sauce mixture. Continue to toss over high heat until the sauce thickens even more the wings are bit sticky. Don't cook for more than 3-4 minutes.
Plate, garnish with green onions and more sesame seeds. Serve immediately with celery and carrot sticks with your favourite veggie dip.

Nutrition