How To Cook Japanese Chicken Wings

How to cook Japanese chicken wings? This question has been asked thousands of times on various forums and blogs. There are several ways to prepare them, but some methods are better than others.

There are two main types of chicken wings: boneless and bone-in. If you want to enjoy these delicious snacks at home, try our recipes.

What are Japanese Chicken Wings?

Japanese chicken wings are small pieces of chicken meat dipped in batter and deep-fried. They were invented at a restaurant called “Karaoke no Tetsu,” which means “The Karaoke King.” The name was changed to “Tsukiji Dori,” meaning “Chicken Street,” after the famous Tsukiji Fish Market opened nearby.

How to make Japanese Chicken Wings?

To make Japanese chicken wings, prepare the marinade by mixing all ingredients, then pour it into a large bowl. Add chicken pieces, cover them with plastic wrap, and let sit for at least 30 minutes. After the chicken has sat for 30 minutes, remove the plastic wrap, add sauce, and mix well. Let sit for another 15 minutes. Remove from heat, serve, and eat.

How long does it take to cook Japanese Chicken Wings?

This recipe usually takes around 45 minutes to prepare.

Tools You’ll Need

• Oven
• Measuring cup
• Measuring spoon

Recipe-1 (Air Fry) 

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes 
• Servings: 4 
• Course: Appetizers
• Cuisine: American, Asian, Japanese

Nutrition

• Calories: 628kcal
• Carbohydrates: 29g
• Protein: 45g
• Fat: 37g
• Saturated Fat: 10g
• Cholesterol: 175mg

Ingredients

• 2 lbs (1 kg) chicken wings, split
• One tablespoon of baking powder
• Teriyaki Sauce
• ½ cup tamari gluten-free soy sauce
• ½ cup water
• ⅓ cup honey
• One tablespoon of rice vinegar
• Two teaspoons fresh ginger, finely grated
• Four cloves of garlic, minced
• ½ teaspoon sesame oil
• One tablespoon of cornstarch or arrowroot powder
• One tablespoon water

Instructions

• Make a dipping sauce by heating together soy sauce, water, rice vinegar, fresh ginger, garlic, and sesame oil in a small saucepan.
• Simmer for a few minutes while heating.
• At the same time, mix a slurry of cornstarch and water to use in thickening the sauce. Cook the sauce for a further 45 seconds to 1 minute, until it has thickened slightly and is glossy. Then, take it off the heat.
• Sprinkle baking powder on chicken wings and toss.
• Place in the air fryer basket in a single layer. Depending on the capacity of your air fryer, you may have to cook them in stages.
• Prepare at a temperature of 400 degrees Fahrenheit. Shake or flip after waiting 10 minutes. 
• Add another 10 minutes of cooking time. Ensure the temperature is correct inside. For temperatures lower than 165 degrees Fahrenheit. Cook for another 5 minutes.
• Take out of the air fryer and stir with teriyaki sauce in a basin. Feel free to top it with sliced green onions and sesame seeds. Serve.

Recipe- 2 (Broiler)

• Prep Time: 5 mins
• Cook Time: 25 mins
• Marinating Time: 10 mins
• Total Time: 40 mins
• Servings: 3
• Course: Appetizer, Main Course
• Cuisine: Japanese

Nutrition

• Calories: 523 kcal
• Carbohydrates: 6 g
• Protein: 31 g
• Fat: 26 g
• Saturated Fat: 7 g
• Trans Fat: 1 g

Ingredients

• 2 lb chicken wings (flats/drumettes) (16 pieces; I use mid joints/flats)
• 1 ½ cups sake
• kosher salt (Diamond Crystal; use half for table salt)
• Freshly ground black pepper
• Shichimi togarashi (Japanese seven spice) (optional)
• Lemon (optional)

Instructions

• Compile everything you’ll need. Move one of the racks inside the oven to the center position. Prepare a baking sheet by placing aluminum foil on the bottom and a wire rack on top (this will make cleanup much simpler).
• Chicken wings should be soaked in sake for 10 minutes, during which time they should be turned once.
• After drying the wings with paper towels, lay them on the wire rack skin side up.
• Salt and black pepper the wings well, then turn them over and season the other side. Do not turn the skin side up.
• The broiler should be on a high (550 degrees Fahrenheit, or 288 degrees Celsius) for 3 minutes. Set the baking sheet in the center of the oven, 8 inches (20 centimeters) from the broiler.
• Flip the chicken and continue cooking for another 9–10 minutes or until golden and crispy. If your oven is tiny or powerful, consider broiling at medium (500 F/260 C) or lowering the rack to prevent the chicken from burning.

Recipe-3 (Pan Fry)

• Prep Time: 15M
• Cook Time: 20M
• Total Time: 35M 
• Servings: 6
• Course: Main Course
• Cuisine: Japanese

Nutrition

• Calories: 582kcal
• Carbohydrates: 6g
• Protein: 46g
• Fat: 39g
• Saturated Fat: 11g
• Polyunsaturated Fat: 8g

Ingredients

• Chicken
• 2 lbs Chicken Wings & Drumettes (around 18-20 pieces)
• 1/4 tsp Salt
• 1/4 tsp Black Pepper
• 2 Cups Neutral Oil for Frying (no taste)

Sauce

• 2 Garlic Clove
• 1/2 Inch of Sliced Ginger
• 1/2 Cup Japanese Sake
• 1/4 Cup Sweetener 
• 1/4 Cup Soy Sauce
• 1/8 tsp Salt

Topping (optional)

• 5 Garlic Cloves
• 1 tbsp Neutral Oil (no taste)
• 1/2 tsp Togarashi (optional topping and can replace with chili powder)
• 2 Stalks of Green Onions

Instructions

• Compile everything you’ll need.
• In a saucepan, heat two minced garlic cloves.
• Put some sliced ginger into a saucepan on the burner.
• Sugar, salt, Japanese sake, and soy sauce should also be added to the saucepan on the burner. Bring to a boil over medium heat, then turn the heat down to a simmer and keep it there.
• Put the chicken on a clean cutting board and season both sides with salt and black pepper. Put aside.
• Pour enough oil to coat the bottom of your preferred pan by approximately 1/2 inch (we use cast iron with good results). The oil should be heated to 375 degrees Fahrenheit (or until it begins to smoke if you don’t have a thermometer).
• While that’s happening, chop the remaining garlic (if using) and toss it with a bit of olive oil in a small frying pan. Put one tablespoon of neutral oil in a pan and turn the heat to medium. Hold off on serving until the garlic is browned (around 1-2 minutes). Transfer to a holding basin, sprinkle with togarashi, and put away once finished.
• Green onions must be chopped very finely.
• When the oil is hot, gently place half of the chicken inside and turn the heat to medium (around ten pieces). Prepare one side for three minutes before flipping and cooking for another three minutes. Please note that you should only do this if you have enough room to eat all the chicken.
• Refrying is an available option. Put on a cooling rack and wait a minute. Set the food on a platter lined with paper towels to absorb excess oil without a cooling rack. When the first minute is up, toss the wings back into the oil and fry for another minute on each side before transferring them to a holding dish.
• When the batches are done cooking, take a wing, dip it in the sauce, and set it out to serve. Immediately after dropping all the branches, you may add fried spicy garlic and green onion for extra flavor.

Why Should you choose the recipe?

The recipe for making Japanese chicken wings is easy to follow, and they taste great. They are also fun to eat since they are crispy outside and juicy inside.

What should you serve with the recipe?

To Serve, garnish each plate with shichimi togarashi and provide lemon wedges as an accompaniment.

How to Store?

Refrigerate leftovers for up to 4 days or freeze them for up to 1 month.

Expert Tips about the recipe

• When fried chicken is placed on a baking sheet to rest after cooking, it helps keep the breading from falling off.
• When frying chicken, make sure the pan is manageable. In order to get a golden, crisp exterior, the oven’s temperature must be kept at a steady level.
• The most accurate way to tell when food is done cooking is through the use of an instant-read thermometer.

Statistics

It assumes that the meat of the wings is 60% of the total weight and the oil absorption rate is 5% (less than other fried dishes due to no coating on the chicken wings).

Source: japan.recipetineats

Variations you can make

• Any amount of seasoning can be changed to suit your taste.
• The peppery sting of cayenne can be added to the spice blend, while Aleppo pepper or ancho chili powder can be used for a more subtle heat.
• If you want to add a smokey, fiery taste to your buttermilk brine, some hot sauce is all you need. Just be careful not to oversalt the mixture.
• Buttermilk may be replaced with a variety of other ingredients.
• Substitute about a quarter of the flour with cornstarch to get a lighter crunch.

What Makes This Recipe So Great?

The recipe for these chicken wings is made from scratch using only fresh ingredients. They are then cooked until crispy and served with hot sauce. These wings are also gluten-free.

Why did I choose this recipe?

This recipe was inspired by my friend, who loves chicken wings. She told me she wanted some sauce for her chicken wings, so I made a sweet soy glaze. The result was delicious.

Frequently Asked Questions [FAQs]

Conclusion

Japanese chicken wings are delicious but can also be tricky to cook. These Chicken wings are often served at parties, buffets, or barbecues. We hope you find this article helpful in mastering cooking them.

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Jenny J. Brown

Meet our air fryer recipe expert, Jenny J. Brown. Jenny is a culinary enthusiast with a passion for creating healthy, delicious meals using the latest kitchen appliances. As an experienced home cook and food blogger, Jenny has spent years experimenting with air fryer recipes and perfecting her techniques to create meals that are both nutritious and satisfying.