Ginger and Garlic Chicken Wings – Japanese Special
These Ginger and Garlic Chicken Wings bring authentic Japanese flavors to your table with a perfect balance of crispiness and umami richness. Marinated in soy sauce, mirin, sake, fresh ginger, and garlic, the wings are double-fried or grilled until they develop a crunchy exterior. Then they’re glazed with a glossy sauce and sprinkled with sesame seeds and scallions for freshness. Whether served as a snack, appetizer, or party food, these wings deliver bold flavor, juicy meat, and a satisfying crunch.
- Prep Time1 hr 15 min
- Cook Time35 min
- Total Time1 hr 50 min
For the Wings:
- 2 lbs chicken wings, split into drumettes and flats
- 1 tablespoon vegetable oil
For the Marinade:
- 1/4 cup soy sauce (low-sodium recommended)
- 2 tablespoons honey (or brown sugar)
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1/2 teaspoon black pepper
- 1 teaspoon chili flakes (optional, for heat)
For Garnish:
- Sesame seeds (optional)
- Chopped green onions (optional)
Prepare the Marinade:
In a large bowl, mix soy sauce, honey, rice vinegar, sesame oil, garlic, ginger, black pepper, and chili flakes (if using).
Stir well until all ingredients are combined.
Marinate the Wings:
Add the chicken wings to the bowl and toss to coat evenly.
Cover and refrigerate for 1-2 hours (for deeper flavor, marinate overnight).
Cook the Wings:
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
Arrange the wings in a single layer on the baking sheet.
Bake for 25-30 minutes, flipping halfway, until golden brown and crispy.
Frying Method:
Heat vegetable oil in a deep pan over medium-high heat.
Fry the wings in batches for 6-8 minutes, until crispy and cooked through. Drain on paper towels.
Serve:
Transfer the wings to a serving plate and sprinkle with sesame seeds and chopped green onions.
Serve hot with your favorite dipping sauce or steamed rice.
Recipe Notes:
Marinating Time: For best flavor, marinate the wings for at least 30 minutes; overnight gives deeper taste and tenderness.
Drying Before Frying: Pat wings dry after marinating to reduce splatter and improve crispness during frying.
Double Fry or Grill-Finish: Fry once at moderate heat, then again at higher heat for extra crunch; or finish under a broiler/grill.
Glaze Thickness: Reduce the ginger-garlic sauce until it coats the back of a spoon—too thin and it will run off; too thick might overpower.
Garnish & Serving Tips: Sprinkle with toasted sesame seeds and chopped green onions; a wedge of lemon or lime brightens the flavor. Serve hot for best texture.
