These Japanese, sake-marinated wings will serve 6-8 as a snack.
|⅓ cup||Sake (Main)|
|1 Tbsp||Japanese soy sauce, use up to 2 Tbsp|
|1 Tbsp||Sweet chilli sauce, or use gochujang for a hotter wing|
|1 large knob||Ginger, peeled and grated|
|1 small||Mandarin, zest and juice, or use zest and juice 1 lime, optional|
|20 g||Palm sugar, grated, or use honey|
|1 tsp||Ground star anise, or five spice powder|
|1 kg||Chicken wings, cut into separate joints (Main)|
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- Mix sake with 1-2 Tbsp Japanese soy sauce, sweet chili sauce (or gochujang), mirin, ginger, mandarin or lime zest and juice, if using, palm sugar or honey and ground star anise (or five spice powder). Season with freshly ground pepper.
- Add chicken wings cut into separate joints, cover and refrigerate to marinate for an hour or so.
- Preheat oven to 180C. Bake wings, turning frequently to colour evenly, until super-tender and sticky.