Kicked-Up Japanese Chicken Wings

    4 hours 45 minutes

    These chicken wings are marinated in soy sauce, rice vinegar, brown sugar and ginger for a different take on wings that have all the flavours of Japan.

    2 people made this

    Serves: 6 

    • 1 cup Japanese soy sauce
    • 1 cup tightly packed brown sugar
    • 1/2 cup pineapple juice
    • 1/4 cup sake
    • 1/4 cup rice vinegar
    • 8 cloves garlic, crushed
    • 1 tablespoon grated ginger
    • 1 teaspoon (optional) monosodium glutamate (MSG)
    • 1/2 teaspoon red chilli flakes
    • 1/2 teaspoon toasted sesame seeds
    • 1kg chicken wings

    Preparation:20min  ›  Cook:1hour25min  ›  Extra time:3hours marinating  ›  Ready in:4hours45min 

    1. Combine soy sauce, brown sugar, pineapple juice, sake, rice vinegar, garlic, ginger, monosodium glutamate, red chilli flakes and sesame seeds in a small saucepan. Bring to a simmer; cook for 10 minutes. Remove sauce from heat and let cool.
    2. Cut wings at the joint to make drumettes. Transfer to a large resealable plastic bag. Pour in sauce. Marinade in the refrigerator, at least 3 hours and up to overnight.
    3. Preheat barbecue or chargrill on medium heat and lightly oil the grill plate. Remove chicken wings from sauce; grill until lightly browned, about 5 minutes each side.
    4. Pour sauce into a saucepan. Bring to a simmer; cook for 5 minutes.
    5. Preheat oven to 180 degrees C. Arrange chicken wings in a single layer in a large baking dish; pour sauce on top.
    6. Bake in the preheated oven, turning and basting frequently, until wings are browned, about 1 hour.

    Cook's Notes:

    Substitute cooking sherry for the sake if preferred.

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