Rio’s Spicy Chicken Wings

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Rio’s Spicy Chicken Wings

Ganso, a Japanese restaurant in downtown Brooklyn, is justly known for its steaming bowls of fragrant ramen. But the fiery, crunchy chicken wings there are the stuff of dreams. This recipe, from the chef Rio Irie, hits all the right notes: spicy from chile paste and fresh ginger, salty from soy sauce, funky from fish sauce, sweet from mirin.

Rating

Ingredients

  • 3pounds chicken wings
  • 1large garlic clove, peeled and grated
  • 1 1/2-inch piece fresh ginger, peeled and grated
  • 2tablespoons soy sauce
  • 1tablespoon olive oil
  • 1tablespoon nam pla or other Asian fish sauce
  • 1/2teaspoon mirin
  • 1/2teaspoon salt
  • 1/2teaspoon black pepper
  • 1cup mirin
  • 2tablespoons soy sauce
  • 1tablespoon nam pla or other Asian fish sauce
  • 2teaspoons red yuzu kosho (see note)
  • 1/2teaspoon black pepper
  • 1teaspoon grated garlic
  • 1/2teaspoon shichimi togarashi (optional)
  • 1teaspoon sesame seeds
  • Black pepper
  • 1tablespoon chopped scallions
Set base servings to enable scaling:

Directions

In a large bowl, mix together all marinade ingredients except chicken wings. Add the wings and toss to coat. Cover and let chicken marinate overnight in the refrigerator.

When ready to cook, combine all glaze ingredients in a small saucepan. Simmer over low heat, stirring frequently, until glaze reduces to a saucy consistency, about 20 minutes. Transfer to large mixing bowl and set aside.

Heat a broiler to high. Set a baking rack on top of a rimmed baking sheet and arrange wings on rack. Broil for 12 minutes, flipping wings halfway through, until they are crisp and golden.

Transfer wings to the bowl with the glaze and toss to coat. Transfer wings to a serving platter and garnish with sesame seeds, pepper and scallions. Serve hot.

Notes

If you can’t find red yuzu kosho (available at Japanese specialty markets), you can substitute 1 teaspoon of hot sauce or chile powder mixed with 2 teaspoons fresh lemon juice and 1 teaspoon lemon zest.

Nutrition

Info
Trans Fat: 0 gramsFat: 32 gramsCalories: 525Saturated Fat: 8 gramsUnsaturated Fat: 20 gramsSodium: 1255 milligramsSugar: 0 gramsFiber: 1 gramCarbohydrate: 5 gramsProtein: 41 grams

Source: https://cooking.nytimes.com/recipes/1015196-rios-spicy-chicken-wings?smid=ck-recipe-iOS-share