Yaki Wings
Yaki Wings
I am a huge fan of grilled wings and hot-yaki is one of my favorite flavors. Beyond that, the texture of the rendered skin and tacked up sauce in the end makes this wing so special.
- 1 kg chicken wings
- 1/4 cup hoisin sauce
- 4 tablespoons Shichimi Togarashi rub
- 1 tablespoon pickled ginger juice
- 1/2 cup sweet chili
- 1/2 cup teriyaki glaze
- Preparation
-
While grill is coming to temperature, use a sharp knife and "scruff" the wings. Generously coat wings with Shichimi Togarashi rub
- Cooking/Assembly
- Lay wings on grill grates and cook for 25-30 minutes. Make the glaze while wings are cooking. Mix sweet chili sauce, teriyaki glaze, hoisin sauce, and pickled ginger juice in a large bowl. Flip wings and cook for another 20 minutes or until internal temp reaches about 80C with good crust.
- Finishing
- Once wings reach temperature, transfer to sauce bowl and glaze them, then return to hot grill for a minute on each side to tack them up. Transfer to presentation plate and drizzle remaining glaze over wings.
"Scruffing" the wings helps the seasoning adhere better. The rendered skin and tacked up sauce creates special texture.
Storage: Best served immediately while hot.
Nutritional Notes: Contains gluten (teriyaki and hoisin sauce). High protein.