Prep 50 mins
Cook 30 mins
The prep time includes marinating time.
- 10 chicken wings
- 2 tablespoons grated fresh ginger
- 3 spring onions, finely chopped
- 3 tablespoons sake
- 3 tablespoons soy sauce
- 3 tablespoons mirin
- 1 lemon, quartered
- steamed rice, to serve
- Wash the chicken wings and wipe dry. Cut off the wing tips. Bend each wing until you can see the joint, then cut through with a sharp knife. Rub each piece with salt.
- Mix the grated ginger and most of the spring onions with the sake, soy and mirin. Toss the chicken wings in the marinade until well coated, cover with plastic film and leave for at least 30 minutes.
- Heat the grill or a cast-iron griddle. Drain the wings, reserving the marinade, and cook on both sides until half cooked, for around 10 minutes. Coat in the marinade once more, then cook for a further 10 minutes, or until golden and tender (chicken always takes longer to cook than you think), turning once or twice. Scatter with the remaining spring onions and serve with lemon wedges and steamed rice.
I made this dish for dinner last night along side brown rice and steamed veggies. My husband and I LOVED it, I made sure I shared this recipe with friends!
This was great! The only thing I changed was the addition of 1 Tbsp of miso paste and we cooked them on the BBQ. Definitely a keeper.
Delish! I'm not usually a fan of sake, but it worked well in this marinade. It was simple to prepare and was very good over rice. I think that next time I would mince the ginger rather than grate it, because the ginger flavor seemed to fade away in the marinade. I also boiled the extra marinade for about 3 minutes and served it on the side to pour over the rice. Thanks Luschka for a great wing recipe.