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Spicy Japanese Izakaya Style Grilled Wings
Ingredients
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50 gram (2 ounce) brown sugar
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50 millilitres (2 fluid ounce) mirin
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50 millilitres (2 fluid ounce) sake
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2 tablespoon soy sauce
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2 tablespoon unseasoned rice vinegar
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2 teaspoon Ground Ginger
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1/2 teaspoon Garlic Granules
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900 gram chicken wing pieces
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2 teaspoon cornflour
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1 tablespoon Homemade Wasabi Furikake Seasoning, plus additional for sprinkling
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1 spring onion, thinly sliced
Key Products
- Soak the wooden skewers in water for at least 30 minutes. This prevents them from burning on the grill.
Instructions
- 1 Mix the brown sugar, mirin, sake, soy sauce, vinegar, ginger and garlic granules in a medium bowl. Reserve half for the glaze.
- 2 Place the chicken wings in a large re-sealable plastic bag and add the remaining half of the marinade, turning so they are well coated. Refrigerate for 30 minutes or longer for extra flavour.
- 3 Stir the cornflour into the reserved marinade and bring to the boil in a small saucepan. Reduce the heat to a low simmer for 2 minutes, then remove from the heat and cool for 5 minutes. Stir in Wasabi Furikake Seasoning then pour the glaze into a large bowl and set aside.
- 4 Remove the wings from the marinade and discard any remaining marinade. Thread the wing pieces onto skewers. Grill the wings over a medium heat 20-25 minutes or until they are cooked through, turning occasionally.
- 5 Brush the wings with the reserved glaze. Sprinkle with the additional Wasabi Furikake Seasoning and spring onions before serving.
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