Have you ever wanted to create a unique and delicious dish in the comfort of your own home, but thought it was too difficult or time-consuming? Well, fear not! This maple-wasabi wing recipe from Epicurious is proof that you can make an extraordinary meal with only the ingredients found in your average refrigerator. Get ready for some serious flavor explosions – we’ll be combining sticky, spicy, sweet, and salty flavors together in this incredibly tasty recipe.
Ingredients for wing recipe
- 3½–4-pounds of chicken wings, separated and the wing tips removed
- 1 tablespoon of chilled unsalted butter
- 1 1″–2″ piece of ginger, peeled & finely grated, or 2 tsp. ginger paste
- ⅓ cup of pure maple syrup, preferably dark
- 3 tablespoons of soy sauce
- 2 teaspoons of sesame chili oil
- 4 teaspoons of baking powder
- 2–3 teaspoons of wasabi paste
- Toasted sesame seeds
- Nonstick vegetable oil spray
- ¾ teaspoon of freshly-ground white pepper
- 1 tablespoon of Diamond Crystal or 1¾ teaspoon of Morton kosher salt
Directions for wing recipe
- In order to start this recipe for delicious maple-wasabi chicken wings, you’ll want to prepare your oven byplacing racks in the upper and lower thirds of your oven. Preheat the oven to 450°F and line two large rimmed baking sheets with aluminum foil and place a wire rack in each one. You should then spray both wire racks withnonstick vegetable oil spray.
- Take your chicken wings, separate the flats from the drumettes, and remove the wing tips. Place them on a stack of paper towels and dry them with an extra layer or two of paper towels. Place the wings into a large bowl.
- Sprinkle your baking powder, salt, and freshly ground white paper over the wings evenly and toss them in order to coat them entirely. After your flats and drumettes with an even coat, allow the wings to sit at room temperature for one hour prior to baking. Alternatively, you can let them chill uncovered for up to 12 hours, but you should still let them sit at room temperature for 1 hour prior to baking.
- Once your oven is properly preheated, you’ll divide the wings between your two prepared racks while taking care to not overcrowd either rack with too many wings. Bake the wings for 25 minutes in total. Halfway through, turn your wings over and rotate the baking sheets top to bottom and front to back so that the wings cook evenly. You should then continue to bake the wings until they have a golden brown coloration, are crispy, and are cooked through, meaning that an instant-read thermometer inserted into the thickest part of the wing while avoiding bone should register at 165°F (or 10-15 minutes).
- For your wing sauce, you will want to whisk either your peeled and finely grated piece of ginger or your ginger paste, your one-third cup of pure maple syrup, your 3 tablespoons of soy sauce, and 2 teaspoons of sesame chili oil into a small saucepan in order to combine them. Bring this to a simmer over medium-low heat, while whisking occasionally.
- Cook the wing sauce, while occasionally whisking until the sauce is reduced by about half and is thick enough to fully coat a submerged spoon. This should take approximately 8-10 minutes. Once finished, remove the sauce from the heat and add your tablespoon of chilled, unsalted butter. Whisk the butter into the sauce until it’s fully incorporated and your sauce is smooth and glossy.
- Once you’re ready to drench your wings in sauce, you’ll whisk your 2 teaspoons of wasabi paste into the sauce. At this point, taste the sauce and add up to another teaspoon of wasabi paste until it’s at your desired spice level. Transfer your wings to a large metal bowl, pour your sauce over the wigs, and toss them until they’re all evenly coated.
- Arrange the wings on a platter, sprinkle toasted sesame seeds over them, and enjoy!
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