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Oven-Fried Japanese Chicken Wings (Tebasaki) + BYBC 2015

Oven Fried Japanese Chicken Wings (Tebasaki)

Wings recipe adapted from Cook’s Country Oven-Fried Chicken Wings Recipe (October/November 2013 Issue) and Serious Eats Really Good Oven-Fried Buffalo Wings Recipe

Makes approximately 5 servings

For the chicken:
4 pounds chicken wings
2 tablespoons baking powder
1 teaspoon fine grain sea salt
1 teaspoon ground ginger
1/2 teaspoon freshly ground black pepper

For the wing sauce:
1/3 cup soy sauce
1/3 cup mirin*
2 tablespoons water
2 tablespoons packed dark brown sugar
2 teaspoons grated fresh garlic
2 teaspoons grated fresh ginger
1 1/2 teaspoons rice vinegar

Toasted Sesame Seeds
Freshly ground black pepper
Japanese seven spice or red chili pepper flakes

Directions:
1. Set a wire rack in an aluminum foil-lined rimmed baking sheet and spray the rack with non-stick spray. Pat the wings dry with paper towels, then transfer half of them into a 1-gallon zipper-lock bag and the other half into a second bag. Combine the baking powder, salt, ginger, and black pepper, then put half of the mixture in each bag, seal the bags, and toss to coat the chicken evenly. (I find that if I do all the wings in one bag that they don’t get coated as evenly.)

2. Shake off any excess baking powder mixture, then arrange the wings, skin side up, in a single layer on the prepared wire rack.  Place the baking sheet with the wings in the refrigerator and allow to rest, uncovered, at least 8 hours, and up to 18 hours. (If you don’t have time to let the wings dry, you can always go ahead and bake them at this point.  They will still be delicious, just not as crispy!)

3. When you are ready to bake the wings, adjust your oven rack to be in the upper-middle position and preheat the oven to 450 degrees Fahrenheit.

4. Add the wings and cook for 20 minutes, then flip them over and continue to cook until they are crisp and golden brown, about 15 to 20 minutes longer. Remove the sheet from the oven and let the wings stand for 5 minutes. Transfer the wings to a bowl with the wing sauce, then toss them to coat them in the sauce, using a pastry brush to brush the chicken with sauce as needed. Then sprinkle the wings with toasted sesame seeds, black pepper, and Japanese seven spice. Serve the wings with extra sauce and eat immediately!

5. To make the wing sauce: While the wings are baking, combine the soy sauce, mirin, water, sugar, garlic, and ginger in a small saucepan. Bring the mixture to a boil over medium heat, then reduce the heat to maintain a simmer and let the sauce continue to cook for 5 minutes. Stir in the vinegar, then remove the saucepan from the heat and set it aside to let the sauce cool.

*Recipe Notes: Mirin is a sweet rice cooking wine (the types sold most commonly in the US have very low alcohol condiment, less than 1%), always used for cooking (never for drinking!), and is a staple of Japanese cooking.  I can find it at all of the regular grocery store chains here in Utah.  Mitsukan mirin is probably the brand I see the most.  If you can’t find it, you can mix 1/3 cup water with 2 tablespoons granulated sugar for an ok substitute.