Rio’s Spicy Chicken Wings
Updated Sept. 30, 2020
- Total Time
- 35 minutes, plus overnight marinating
- Rating
- Comments
- Read comments
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Ingredients
- 3pounds chicken wings
- 1large garlic clove, peeled and grated
- 1½-inch piece fresh ginger, peeled and grated
- 2tablespoons soy sauce
- 1tablespoon olive oil
- 1tablespoon nam pla or other Asian fish sauce
- ½teaspoon mirin
- ½teaspoon salt
- ½teaspoon black pepper
- 1cup mirin
- 2tablespoons soy sauce
- 1tablespoon nam pla or other Asian fish sauce
- 2teaspoons red yuzu kosho (see note)
- ½teaspoon black pepper
- 1teaspoon grated garlic
- ½teaspoon shichimi togarashi (optional)
- 1teaspoon sesame seeds
- Black pepper
- 1tablespoon chopped scallions
For the Marinade
For the Glaze
For Serving
Nutritional analysis per serving (6 servings)
525 calories; 32 grams fat; 8 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 6 grams polyunsaturated fat; 5 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 41 grams protein; 1255 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large bowl, mix together all marinade ingredients except chicken wings. Add the wings and toss to coat. Cover and let chicken marinate overnight in the refrigerator.
- Step 2
When ready to cook, combine all glaze ingredients in a small saucepan. Simmer over low heat, stirring frequently, until glaze reduces to a saucy consistency, about 20 minutes. Transfer to large mixing bowl and set aside.
- Step 3
Heat a broiler to high. Set a baking rack on top of a rimmed baking sheet and arrange wings on rack. Broil for 12 minutes, flipping wings halfway through, until they are crisp and golden.
- Step 4
Transfer wings to the bowl with the glaze and toss to coat. Transfer wings to a serving platter and garnish with sesame seeds, pepper and scallions. Serve hot.
- If you can’t find red yuzu kosho (available at Japanese specialty markets), you can substitute 1 teaspoon of hot sauce or chile powder mixed with 2 teaspoons fresh lemon juice and 1 teaspoon lemon zest.
Private Notes
Comments
Made these wings tonight on the grill, omitted the added 1/2 teaspoon of salt in the marinade, and they were delicious ... and salty. Would definitely make again (they are wonderfully addictive) but would use low-sodium soy, seriously reduce the amount of nam pla to half a tablespoon or less, and possibly leave it out of the glaze entirely. Seriously, this is a pretty salty dish.
Thanks for explaining red yuzu kosho. But why not define shichimi togarashi?
It's a Japanese spice blend. Whole Foods carries it. Other places too, I bet.
Two strong recommendations. First, it’s hard to get them crispy when they are wet from the marinade. I take them out an hour before cooking and air dry them in the fridge. Second, I add a little baking powder and bake them low and slow 300 on convection for 45 mins before broiling. This cooks and softens the meat and helps dry the skins for better crisping.
@Janet S. this helps me! I'm allergic to rice and haven't made this since I found out. Can't wait to try this...
Very good, and worth the effort. I couldn't find my mirin, so I used sherry and added some honey. I made my own red yuzu kosho and then worried it would be too hot, but it was not. I didn't have shichimi togarashi, nor do I expect to ever find it where I live. But these were a keeper. I also only marinated them for an hour. Next time I'll do the overnight marinade. Definitely a keeper.