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Author Notes: This is an attempt to make something Japanese besides sushi. I figure while we're at it and I have 2 kilos worth of wings to explore, we best begin with citrusy flavours from some yuzu zest, salted with true Japanese soy sauce from kikkoman and sweetened with some mirin and sugar. To dip, some homespiced mayo, Japanese-style, thinned with rice vinegar and flavoured with red yuzukosho, a thick paste of red chilies, dried yuzu and salt —Kitchen Butterfly
Makes 10 win pieces
- FOR THE WINGS
- 3 tablespoons Kikkoman's soy sauce
- 1 tablespoon sake/dry sherry
- 3 tablespoons mirin
- 2 tablespoons caster sugar
- 3 tablespoons yuzu zest (I used freeze dried - great if you can get fresh)
- 1 clove garlic, peeled and minced
- 1/2 cup chicken stock
- Mix of 1 tablespoon cornflour & 2 tablespoons water
- 5 wings, mine were tipless (I cut into flats and drumettes, making 10 pieces)
- FOR THE YUZUKOSHO
- 3 red bird's eyes chillies,deseeded and roughly chopped with kitchen scissors
- 2 tablespoons (freeze-dried) yuzu zest
- 1 teapsoon maldon/sea salt
- FOR THE JAPANESE MAYO
- 3 teaspoons rice vinegar
- 3 tablespoons hellmans mayonaise
- 1 tablespoon thick greek/turkish yogurt
- 1 teaspoon mirin
- Salt & pepper to taste/garnish
- FOR THE WINGS, combine the soy sauce, sake/dry sherry, mirin, sugar, yuzu zest, ginger and chicken stock in a pan. Bring to the boil and let simmer for 5 minutes. Then in the last minute, add cornflour mixture, let cook for a minute then take off heat. Allow to cool completely.
- While the marinade is cooling, gently poke the wings with the tip of a sharp knife, making little slits so the marinade can find nooks to hide itself.
- Once marinade is cold, pour in a large bowl and add chicken. using a spoon, mix wells o chicken pieces are coated well with the marinade. Refrigerate for at least 4 hours or overnight.
- To cook, remove chicken from marinade (and discard marinade or cook for 5 - 10 minutes shoud you wish to sauce) and place on a tray. Roast in the centre of a (pre-heated) oven at 250 degrees centigrade for 25 - 30 minutes, until darkened bronze and glazed. Serve with the Japanese mayo dip
- FOR THE YUZUKOSHO, in a mortar, combine the chopped red chilies, yuzu zest and salt and gently pound till you get a paste. Set aside for mixing into the mayo
- FOR THE MAYO, combine the yuzukosho and rice vinegar in a glass bowl. Let sit for a few minutes. Stir to loosen the paste and combine it with the vinegar.
- Add the mayo, yogurt and mirin to the yuzukosho-vinegar mix and stir well to combine. Adjust seasoning as required. Serve with chicken wings
- This recipe was entered in the contest for Your Best Picnic Dish
- This recipe was entered in the contest for Your Best Dip
- This recipe was entered in the contest for Your Best Chicken Wings