Rio’s Spicy Chicken Wings

Recipe from Rio Irie

Adapted by Melissa Clark

Updated September 29, 2020

  • Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Media 1 of 2
Total Time
35 minutes, plus overnight marinating
Rating
5(740)
Comments
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Ganso, a Japanese restaurant in downtown Brooklyn, is justly known for its steaming bowls of fragrant ramen. But the fiery, crunchy chicken wings there are the stuff of dreams. This recipe, from the chef Rio Irie, hits all the right notes: spicy from chile paste and fresh ginger, salty from soy sauce, funky from fish sauce, sweet from mirin. —Melissa Clark

Featured in: Dreaming of Spicy, Crunchy Chicken Wings

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Ingredients

Yield:4 to 6 servings

FOR THE MARINADE

  • 3 pounds chicken wings

  • 1 large garlic clove, peeled and grated

  • 1 ½-inch piece fresh ginger, peeled and grated

  • 2 tablespoons soy sauce

  • 1 tablespoon olive oil

  • 1 tablespoon nam pla or other Asian fish sauce

  • ½ teaspoon mirin

  • ½ teaspoon salt

  • ½ teaspoon black pepper

FOR THE GLAZE

  • 1 cup mirin

  • 2 tablespoons soy sauce

  • 1 tablespoon nam pla or other Asian fish sauce

  • 2 teaspoons red yuzu kosho (see note)

  • ½ teaspoon black pepper

  • 1 teaspoon grated garlic

  • ½ teaspoon shichimi togarashi (optional)

FOR SERVING

  • 1 teaspoon sesame seeds

  • Black pepper

  • 1 tablespoon chopped scallions

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

5 grams carbs; 252 milligrams cholesterol; 525 calories; 14 grams monosaturated fat; 6 grams polyunsaturated fat; 8 grams saturated fat; 32 grams fat; 1 gram fiber; 1255 milligrams sodium; 41 grams protein

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

  1. 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.

  2. 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.

  3. 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.

  4. 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.

Tip

  • 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.

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Ratings

5 out of 5
740 user ratings
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Comments

Blue Jay 58

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.

cpsaul

Thanks for explaining red yuzu kosho. But why not define shichimi togarashi?

Elle

It's a Japanese spice blend. Whole Foods carries it. Other places too, I bet.

Deepali

This was absolutely delicious! I cooked them on the bbq and oh wow! I found the salt to be just right following the recipe. Will make again and again!

dldl

These were ok. Not great but not bad either. I used low sodium soy sauce and it tasted fine salt wise to me. I think the sauce could have used a smidge of sugar in some form and that would change my mind about these.

Irini

it's easy to burn the wings under the broiler. Careful!

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Credits

Rio Irie

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