Crispy Japanese-Inspired Chicken Wings
Indulge in these irresistible crispy chicken wings, inspired by traditional Japanese flavors and techniques. This recipe brings together a balance of sweet and savory with a tangy soy-based marinade, enhanced by the warmth of ginger and garlic. The wings are marinated to infuse the flavor deep into the meat, then coated in a crumbly mixture before being fried to golden perfection. These wings are a great appetizer or main dish that will surely impress your guests with their unique taste and texture.
6
Servings
700
Calories
10
Ingredients
Ingredients
Chicken wings
3 lbs (tip clipped and separate at joints)
Salt
1 1/2 teaspoons (for marinade)
Soy sauce
1/3 cup (for marinade)
Brown sugar
1/4 cup (for marinade)
Liquid honey
1/4 cup (for marinade)
Fresh gingerroot
1 teaspoon (grated, for marinade)
Garlic cloves
2 large (minced, for marinade)
All-purpose flour
1 cup (for coating)
Breadcrumbs or cracker crumb
1 cup (fine, for coating)
Peanut or vegetable oil
2 cups (for frying)
Instructions
1
Trim the wing tips and discard, then separate the wings at the joints.
2
Rinse the wings thoroughly under cold water and drain well.
3
In a medium-sized mixing bowl, combine the salt, soy sauce, brown sugar, honey, grated ginger, and minced garlic until well-mixed.
4
Place the chicken wing pieces into a large resealable plastic bag.
5
Pour the marinade over the chicken wings in the bag, seal the bag, and shake well to coat the chicken thoroughly.
6
Refrigerate the bag and marinate for at least 3 to 4 hours, or overnight for more intense flavor.
7
Once marinated, drain the wings in a large sieve or on a rack for at least 30 minutes to remove excess marinade.
8
Prepare the coating by mixing the all-purpose flour and breadcrumbs together in a mixing bowl.
9
Coat each wing piece thoroughly in the flour mixture, ensuring they are evenly coated.
10
Heat the peanut or vegetable oil in a wok or deep frying pan until it reaches 350°F (175°C).
11
Working in batches, carefully place the coated wings into the hot oil and fry for 3 to 4 minutes, stirring frequently, until they are crispy and golden brown.
12
Remove the wings using a slotted spoon and drain on paper towels to remove excess oil.
13
Serve immediately while hot, accompanied by your choice of dipping sauce.
Nutrition Information
40g
Fat
37g
Carbs
53g
Protein
1300mg
Sodium
Frequently Asked Questions
Frequently Asked Questions
What are Crispy Japanese-Inspired Chicken Wings?
These are chicken wings inspired by Japanese flavors, featuring a sweet and savory soy-based marinade and a crispy breaded coating.
How many servings does this recipe provide?
This recipe makes 6 servings.
How long should the chicken wings marinate?
The wings should marinate for at least 3 to 4 hours, or overnight for a more intense flavor.
What are the primary flavors in the marinade?
The marinade consists of soy sauce, brown sugar, honey, fresh ginger, and garlic.
What type of oil is recommended for frying?
Peanut or vegetable oil is recommended for frying these wings.
What temperature should the oil be for frying?
The oil should reach a temperature of 350%F (175%C).
What is the coating made of?
The coating is a mixture of all-purpose flour and fine breadcrumbs or cracker crumbs.
How long do the wings need to fry?
The wings should be fried for 3 to 4 minutes until they are crispy and golden brown.
Should the wing tips be removed?
Yes, the instructions recommend trimming and discarding the wing tips and separating the wings at the joints.
How much chicken is required for this recipe?
You will need 3 lbs of chicken wings.
What is the calorie count per serving?
Each serving contains approximately 700 calories.
How much protein is in each serving?
There are 53g of protein per serving.
What is the sodium content per serving?
Each serving contains 1300mg of sodium.
Is fresh ginger used in this recipe?
Yes, the recipe calls for 1 teaspoon of grated fresh gingerroot.
How much honey is in the marinade?
The recipe uses 1/4 cup of liquid honey.
Can I use cracker crumbs for the coating?
Yes, fine cracker crumbs can be used as an alternative to breadcrumbs.
How many garlic cloves are needed?
The recipe requires 2 large minced garlic cloves.
Should the wings be rinsed before cooking?
Yes, the instructions state to rinse the wings thoroughly under cold water and drain them well.
What type of sugar is used in the marinade?
The recipe uses 1/4 cup of brown sugar.
Why do the wings need to drain after marinating?
Draining them for 30 minutes removes excess marinade, which helps the coating adhere properly.
How much fat is in one serving?
One serving contains 40g of fat.
How many carbohydrates are in a serving?
There are 37g of carbohydrates per serving.
What equipment should I use to fry the wings?
A wok or a deep frying pan is suggested for frying.
How should the wings be served?
They should be served immediately while hot, potentially with a choice of dipping sauce.
Can I use this recipe as an appetizer?
Yes, these wings are described as a great appetizer or main dish.
How do I know the oil is ready if I don't have a thermometer?
While a thermometer is best to reach 350%F, the oil is ready when a small amount of coating sizzles immediately upon contact.
How should I dry the wings after frying?
Remove them with a slotted spoon and drain on paper towels to remove excess oil.
What type of soy sauce should I use?
The recipe specifies 1/3 cup of soy sauce; standard or dark soy sauce can be used based on preference.
Can the wings be marinated overnight?
Yes, marinating overnight is an option for a more intense flavor profile.
Is this dish spicy?
No, the recipe focuses on savory, sweet, and tangy flavors rather than heat.