Monday, 28 February 2011

At Home: Japanese Sticky Chicken Wings

These tasty umami-rich morsels are great party food. Not for a smart do, mind you. Sticky fingers are inevitable, and napkins essential.

For the host, they are a godsend. 10 minutes prep the day before, and chuck them in the oven while you get ready for the first arrivals. Easy as that.

You will need:
  • 1kg chicken wings
For the marinade:
  • 1 tbsp mirin
  • 4 tbsp sake
  • 2 tbsp brown sugar (or try using apricot/peach juice instead, as a sweetener)
  • 4 tbsp dark soy sauce
  • thumb-sized knob of ginger, grated
  • 2 cloves garlic, thinly sliced
  • 1 red chilli, thinly sliced
  • 1 red chilli, spring onions, and toasted sesame seeds, to garnish
The day before the party, get them marinating. Prepare the wings: trim off the tips, and cut through each wing at the joint with a cleaver, or large knife. Mix them in a large bowl with the marinade ingredients, cover, and put in the fridge.

An hour before your guests arrive, preheat the oven to 200C. Put the marinated chicken wings in the largest roasting tray you can find, and cook them for 45 minutes, basting and turning them once with tongs. If you haven't got a particularly large roasting tray, you may need to do this in two batches so that the wings bake rather than steam.

Garnish with sliced chilli and spring onions, and a scattering of lightly toasted sesame seeds (toast in a dry frying pan over a low heat for 4 minutes, shaking the pan frequently to stop them burning).


  1. These look luvverly.
    I have chicken thighs in the fridge at home right now - maybe I could try something similar with those...

  2. Hi Miss Whiplash. Thanks for your comment, and welcome! Definitely, chicken thighs would be lovely. I'd add some oil to the roasting tray if their skinned though.

  3. Ooooh. I love wings so much and I have all these ingredients to hand

    *scurries off to the kitchen*

  4. They look delicious! Love the minimal prep time, definitely my kind of party food!