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.
Accidentally omitted the shichimi togarashi from the sauce so sprinkled it on after the wings were sauced. It added a fantastic texture and I will do it this way again in the future!
Wow! Made virtually as written, except for eliminating the salt in the marinade. Made in a bucket-style air fryer and they were delicious. I only have low sodium soy sauce, so I don't think of that as a substitution. I had all the other ingredients, having sourced them ages ago...probably for this dish. I think it was worth it. Restaurant worthy!
No fish sauce in glaze
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