Description
These Japanese Chicken Wings are marinated in a classic blend of soy sauce, sake, fresh ginger, garlic, and sugar before being slowly baked until tender and beautifully caramelized. The result is a savory-sweet wing with authentic Japanese-inspired flavors and a rich, glossy glaze.
Flavor Profile
Sweet, savory, umami-rich, garlicky, lightly spicy
Equipment Needed
Mixing bowl
Whisk
Measuring cups and spoons
Tongs
Knife
Cutting board
Serving platter
Ingredients
2 pounds chicken wings, separated
½ cup soy sauce
½ cup sake
¼ cup granulated sugar
¼ teaspoon crushed red pepper flakes
1 garlic clove, crushed
1½ teaspoons fresh ginger root, grated
Instructions
- Separate the chicken wings into flats and drumettes and remove the tips.
- In a 12 x 8-inch baking dish, combine the soy sauce, sake, sugar, crushed red pepper flakes, garlic, and fresh ginger.
- Stir until the sugar begins to dissolve.
- Add the chicken wings and turn to coat thoroughly.
- Marinate for 1 hour, turning occasionally.
- For deeper flavor, cover and refrigerate for up to 24 hours.
- Preheat the oven to 375°F (190°C).
- Bake the wings uncovered in the marinade for 1½ hours.
- Turn the wings occasionally during baking to ensure even glazing.
- Continue cooking until the wings are tender, caramelized, and reach an internal temperature of 165°F (74°C).
- Transfer to a serving platter and spoon some of the pan glaze over the wings before serving.
- Serve warm.
Recipe Notes
Heat Adjustment Suggestions
Increase the crushed red pepper flakes for additional heat.
Add a teaspoon of chili garlic sauce for a spicy Japanese-inspired variation.
Reduce the pepper flakes for a milder version.
Make-Ahead Tips
The wings can marinate overnight for enhanced flavor.
The cooked wings may be refrigerated for up to 3 days and reheated before serving.
Serving Suggestions
Serve with steamed rice, stir-fried vegetables, or Asian slaw.
Garnish with sliced green onions and toasted sesame seeds.
Excellent as an appetizer, game-day snack, or Asian-inspired main dish.
JAPANESE CHICKEN WINGS (Sweet Soy Sake Glazed Wings)
Ingredients
Equipment
Method
- Separate the chicken wings into flats and drumettes and remove the tips.
- In a 12 x 8-inch baking dish, combine the soy sauce, sake, sugar, crushed red pepper flakes, garlic, and fresh ginger.
- Stir until the sugar begins to dissolve.
- Add the chicken wings and turn to coat thoroughly.
- Marinate for 1 hour, turning occasionally.
- For deeper flavor, cover and refrigerate for up to 24 hours.
- Preheat the oven to 375°F (190°C).
- Bake the wings uncovered in the marinade for 1½ hours.
- Turn the wings occasionally during baking to ensure even glazing.
- Continue cooking until the wings are tender, caramelized, and reach an internal temperature of 165°F (74°C).
- Transfer to a serving platter and spoon some of the pan glaze over the wings before serving.
- Serve warm.
Nutrition
Notes
Add a teaspoon of chili garlic sauce for a spicy Japanese-inspired variation.
Reduce the pepper flakes for a milder version. Make-Ahead Tips The wings can marinate overnight for enhanced flavor.
The cooked wings may be refrigerated for up to 3 days and reheated before serving. Serving Suggestions Serve with steamed rice, stir-fried vegetables, or Asian slaw.
Garnish with sliced green onions and toasted sesame seeds.
Excellent as an appetizer, game-day snack, or Asian-inspired main dish.
Tried this recipe?
Let us know how it was!Inspired By
Inspired by traditional Japanese teriyaki and yakitori-style marinades that combine soy sauce, sake, ginger, garlic, and sugar to create rich umami flavor.
Source: Just One Cookbook
Nutrition Information
Estimated per serving (based on 4 servings)
Calories: 340
Protein: 25 g
Carbohydrates: 9 g
Fat: 21 g
Saturated Fat: 5 g
Cholesterol: 95 mg
Sodium: 890 mg
Fiber: 0 g
Sugar: 8 g
Prep Time: 10 minutes
Marinate Time: 1 hour
Cook Time: 1 hour 30 minutes
Total Time: 2 hours 40 minutes
Yield: 4 servings
Difficulty: Easy
