Ingredients with Measurements:
- 2 lbs chicken wings
- 1 cup arare (Japanese rice crackers)
- 1/2 cup all-purpose flour
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1 tsp cayenne pepper
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup hot sauce
- 1/4 cup unsalted butter, melted
- 1 tbsp honey
- 1 tbsp rice vinegar
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 2 green onions, thinly sliced
- 1 tbsp sesame seeds
Special equipment needed:
- Baking sheet
- Parchment paper
- Mixing bowls
- Tongs
Step-by-step instructions:
1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a mixing bowl, combine the flour, garlic powder, onion powder, paprika, cayenne pepper, salt, and black pepper.
3. Dredge the chicken wings in the flour mixture, shaking off any excess.
4. Place the arare in a separate mixing bowl. Coat each chicken wing with the arare, pressing the crackers onto the chicken to adhere.
5. Place the chicken wings on the prepared baking sheet and bake for 35-40 minutes, or until the chicken is cooked through and the arare is golden brown and crispy.
6. In a small saucepan, combine the hot sauce, melted butter, honey, rice vinegar, soy sauce, and sesame oil. Cook over medium heat until the sauce is heated through and well combined.
7. Remove the chicken wings from the oven and brush them generously with the spicy sauce.
8. Garnish the chicken wings with sliced green onions and sesame seeds.
Time:
Preparation time: 15 minutes
Cooking time: 35-40 minutes
Temperature:
Oven temperature: 400°F (200°C)
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 390
Fat: 22g
Protein: 28g
Carbohydrates: 19g
Fiber: 1g
Sugar: 5g
Sodium: 1200mg
Substitutions for ingredients:
- Instead of arare, you can use crushed cornflakes or panko breadcrumbs.
- If you don't have rice vinegar, you can use apple cider vinegar or white wine vinegar.
- If you don't have sesame oil, you can use vegetable oil or olive oil.
Variations:
- For a milder version, reduce the amount of cayenne pepper in the flour mixture and the hot sauce.
- For a sweeter version, add more honey to the sauce.
- For a tangier version, add more rice vinegar to the sauce.
Tips and tricks:
- Make sure to coat the chicken wings evenly with the flour mixture and the arare to ensure a crispy coating.
- If you prefer your chicken wings extra crispy, you can broil them for 1-2 minutes after baking.
- You can prepare the sauce in advance and store it in the fridge until ready to use.
- Serve the chicken wings with extra sauce on the side for dipping.
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, place them on a baking sheet and bake in a preheated 350°F (180°C) oven for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the chicken wings on a platter with sliced green onions and sesame seeds sprinkled on top.
Garnishes:
Sliced green onions and sesame seeds.
Pairings:
Serve the chicken wings with a side of steamed rice and stir-fried vegetables.
Suggested side dishes:
Steamed rice and stir-fried vegetables.
Troubleshooting advice:
- If the arare is not sticking to the chicken, try pressing it onto the chicken more firmly.
- If the chicken is not crispy enough, increase the baking time or broil the chicken wings for 1-2 minutes after baking.
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:
Arare is a traditional Japanese snack made from glutinous rice that has been pounded into small, bite-sized pieces and then baked or fried. It is often flavored with soy sauce, sugar, and mirin.
Flavor profiles:
Spicy, savory, and crispy.
Serving suggestions:
Serve the chicken wings as an appetizer or as a main dish.
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