Ingredients with Measurements:
- 2 lbs chicken wings
- 1/2 cup soy sauce
- 1/4 cup sake
- 1/4 cup mirin
- 1/4 cup brown sugar
- 1/4 cup kuromitsu (Japanese black sugar syrup)
- 2 cloves garlic, minced
- 1 tsp grated ginger
- 1/4 tsp black pepper
- 1 tbsp vegetable oil
- 1 tbsp cornstarch
- 1 tbsp water
- Sesame seeds and green onions for garnish
Special equipment needed:
- Baking sheet
- Aluminum foil
- Mixing bowl
- Whisk
- Saucepan
Step-by-step instructions:
1. Preheat the oven to 400°F (200°C). Line a baking sheet with aluminum foil and lightly grease with vegetable oil.
2. In a mixing bowl, whisk together soy sauce, sake, mirin, brown sugar, kuromitsu, garlic, ginger, and black pepper.
3. Add chicken wings to the bowl and toss to coat evenly. Marinate for at least 30 minutes, or up to 2 hours.
4. Place the chicken wings on the prepared baking sheet and bake for 30-35 minutes, or until golden brown and crispy.
5. While the chicken wings are baking, prepare the glaze. In a saucepan, bring the remaining marinade to a boil over medium heat. Reduce the heat to low and let it simmer for 10-15 minutes, or until it thickens and becomes syrupy.
6. In a small bowl, mix cornstarch and water until smooth. Add the mixture to the glaze and whisk until well combined. Let it simmer for another 2-3 minutes, or until the glaze thickens even more.
7. When the chicken wings are done, remove them from the oven and brush the glaze over them. Return the wings to the oven and bake for another 5-7 minutes, or until the glaze is caramelized and sticky.
8. Garnish with sesame seeds and green onions, and serve hot.
Time:
Preparation time: 40 minutes
Cooking time: 40 minutes
Temperature:
Preheat the oven to 400°F (200°C).
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 360
Total fat: 20g
Saturated fat: 5g
Cholesterol: 95mg
Sodium: 1500mg
Total carbohydrate: 14g
Dietary fiber: 0g
Total sugars: 10g
Protein: 28g
Substitutions for ingredients:
- If you can't find kuromitsu, you can substitute it with molasses or honey.
- You can use chicken drumettes instead of wings.
- If you don't have sake, you can use dry white wine or chicken broth.
- If you don't have mirin, you can use sweet sherry or rice vinegar.
Variations:
- You can add a pinch of cayenne pepper or red pepper flakes for some heat.
- You can use beef or pork instead of chicken.
- You can grill the chicken wings instead of baking them.
Tips and tricks:
- Make sure to pat the chicken wings dry with paper towels before marinating them, so that the marinade sticks better.
- If you want the glaze to be even stickier, you can brush it on the chicken wings a few times during the last 5-7 minutes of baking.
- You can make the glaze ahead of time and store it in the fridge for up to a week.
Storage instructions:
Leftover chicken wings can be stored in an airtight container in the fridge for up to 3 days.
Reheating instructions:
To reheat the chicken wings, preheat the oven to 350°F (175°C) and bake them for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the chicken wings on a platter with some chopped green onions and sesame seeds sprinkled on top.
Garnishes:
Sesame seeds and green onions.
Pairings:
These chicken wings go well with steamed rice and stir-fried vegetables.
Suggested side dishes:
Steamed rice and stir-fried vegetables.
Troubleshooting advice:
- If the glaze is too thin, you can add more cornstarch and water mixture to thicken it.
- If the chicken wings are not crispy enough, you can broil them for a few minutes after brushing on the glaze.
Food safety advice:
Make sure to cook the chicken wings until they reach an internal temperature of 165°F (74°C) to ensure they are safe to eat.
Food history:
Kuromitsu is a traditional Japanese sweetener made from black sugar. It has a rich, caramel-like flavor and is often used in desserts and sauces.
Flavor profiles:
Salty, sweet, savory, umami.
Serving suggestions:
Serve these chicken wings as an appetizer or as part of a main course.
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Region: Japanese