For this version of everyone’s favorite messy finger food, we bring in Asian flavors. Here, a rich, thick caramel made of honey and soy sauce coats ginger- and mirin-marinated chicken wings. They have the perfect balance of sweetness and saltiness.
Our recipe uses rice flour instead of all-purpose to dredge the chicken for an airy crispiness that also happens to be gluten free. If you’ve never worked with it before, this can be a wonderful introduction to an ingredient commonly used in Asian cuisine. Just be careful when frying, because rice flour darkens quickly, and you don’t want the wings to burn.
Yield: 4 to 6 servings
Prep Time: 15 minutes, plus marinating time
Cook Time: 25 minutes
Total Time: 40 minutes, plus marinating time
- 3 pounds chicken wings, separated at the joint, wing tips removed
- 1 cup mirin, divided
- 1 cup soy sauce, divided
- 2 tablespoons sesame oil
- 8 garlic cloves, minced
- One 4-inch piece ginger, peeled and minced
- ½ cup honey
- Canola oil, for frying
- 1 cup rice flour
- Toasted sesame seeds, for garnish
- Lime wedges, for serving
1. In a large bowl, toss together the chicken wings, ¼ cup of the mirin, ¼ cup of the soy sauce, the sesame oil, garlic and ginger. Cover and chill for 1 hour.
2. In a medium saucepan, combine the remaining ¾ cup of mirin and ¾ cup of soy sauce with the honey, and bring to a boil. Reduce the heat to a simmer and cook until reduced by half, 20 minutes. Set aside and keep warm.
3. In a 6-quart pot or Dutch oven, heat 2 inches of canola oil over medium heat until a deep-fry thermometer reads 325°. Line a plate with paper towels and set aside. Right before frying, drain the wings and toss with the rice flour, shaking off any excess. Working in batches, fry the wings until golden brown and crisp, 5 to 6 minutes. Transfer the wings to the paper towel-lined plate to drain.
4. In a large bowl, add the reserved sauce and the wings, and toss to coat. Transfer to a platter and sprinkle with toasted sesame seeds. Serve with lime wedges.
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