Ingredients with Measurements:
- 1 kg chicken wings
- 1/2 cup soy sauce
- 1/2 cup sake
- 1/4 cup mirin
- 1/4 cup brown sugar
- 1/4 cup honey
- 2 garlic cloves, minced
- 1 tsp grated ginger
- 1 tsp sesame oil
- 1/2 tsp red pepper flakes
- 1 tbsp cornstarch
- 1 tbsp water
- 1 tbsp vegetable oil
- 1 tbsp sesame seeds, toasted
Special equipment needed:
- Baking sheet
- Aluminum foil
- Mixing bowl
- Whisk
- Small saucepan
- Tongs
Step-by-step instructions:
1. Preheat the oven to 400°F (200°C).
2. Line a baking sheet with aluminum foil and lightly grease it with vegetable oil.
3. In a mixing bowl, whisk together soy sauce, sake, mirin, brown sugar, honey, garlic, ginger, sesame oil, and red pepper flakes.
4. Add chicken wings to the bowl and toss to coat them evenly with the marinade.
5. Arrange the chicken wings on the prepared baking sheet and bake for 25-30 minutes, or until golden brown and crispy.
6. In a small saucepan, whisk together cornstarch and water until smooth.
7. Add the remaining marinade to the saucepan and bring it to a boil over medium heat.
8. Reduce the heat and let it simmer for 5-7 minutes, or until the sauce thickens.
9. Remove the chicken wings from the oven and brush them with the thickened sauce.
10. Sprinkle the toasted sesame seeds over the chicken wings.
11. Serve hot and enjoy!
Time:
Preparation time: 15 minutes
Cooking time: 25-30 minutes
Temperature:
Oven temperature: 400°F (200°C)
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 350
Total fat: 20g
Saturated fat: 5g
Cholesterol: 95mg
Sodium: 1200mg
Total carbohydrates: 18g
Dietary fiber: 0g
Total sugars: 15g
Protein: 23g
Substitutions for ingredients:
- Sake can be substituted with dry sherry or white wine.
- Mirin can be substituted with sweet sherry or rice vinegar.
- Brown sugar can be substituted with white sugar or honey.
- Cornstarch can be substituted with arrowroot powder or potato starch.
Variations:
- Add chopped scallions or cilantro to the marinade for extra flavor.
- Use chicken drumettes instead of chicken wings.
- Grill the chicken wings instead of baking them for a smoky flavor.
- Make a spicy version by adding more red pepper flakes or hot sauce to the marinade.
Tips and tricks:
- Pat dry the chicken wings with paper towels before marinating them to help the marinade stick better.
- To make the chicken wings extra crispy, broil them for the last 2-3 minutes of cooking time.
- Double the recipe for a larger crowd.
- Serve with a side of steamed rice or roasted vegetables.
Storage instructions:
Store any leftover chicken wings in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the chicken wings, place them on a baking sheet and bake them in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the chicken wings on a platter with a sprinkle of chopped scallions or cilantro for a pop of color.
Garnishes:
Toasted sesame seeds
Pairings:
Steamed rice, roasted vegetables, or a side salad
Suggested side dishes:
Steamed rice, roasted vegetables, or a side salad
Troubleshooting advice:
- If the chicken wings are not crispy enough, broil them for the last 2-3 minutes of cooking time.
- If the sauce is too thick, add a splash of water to thin it out.
- If the sauce is too thin, simmer it for a few more minutes until it thickens.
Food safety advice:
- Always wash your hands and utensils before handling raw chicken.
- Cook chicken to an internal temperature of 165°F (74°C) to ensure it is safe to eat.
- Store leftover chicken in the refrigerator within 2 hours of cooking.
Food history:
Sata chicken wings are a popular dish in Okinawan cuisine, which is the cuisine of the Okinawa Islands in Japan. The dish is named after the Sata region of the islands, where it originated.
Flavor profiles:
Salty, sweet, savory, and slightly spicy
Serving suggestions:
Serve the chicken wings as an appetizer or as a main dish with a side of steamed rice or roasted vegetables.
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