Advertisement

Ginger soy chicken wings

Time 1 hour
Yields Serves 4 to 6 appetizer portions
Ginger soy chicken wings
(Mel Melcon / Los Angeles Times)

Soy-ginger glaze

1

Combine the chicken broth, mirin, sake, soy sauce, sugar and ginger in a medium, heavy-bottom saucepan and bring to a boil, stirring occasionally.

2

Reduce the heat to simmer and cook until the sauce is reduced to 1 cup. Remove from heat and reserve.

Chicken wings and assembly

1

Fill a large, heavy-bottom saucepan with enough oil to come 3 inches up the side. Heat the oil until a thermometer inserted reads 350 degrees.

2

Season the wings with the salt and pepper, then dredge with the cornstarch. Fry the wings, a few at a time, until lightly golden and cooked through, about 8 minutes. Drain the wings on a rack.

3

When all the wings are fried, heat a wok or heavy saute pan over high heat. Add the reserved ginger-soy sauce and bring to a boil, then add the wings, stirring to coat. Cook the wings in the sauce, stirring constantly, until the sauce reduces enough that it coats the wings in a thick, syrupy glaze.

4

Remove from the heat and toss the wings with the sesame seeds. Serve immediately.

Adapted from Beacon restaurant.

Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
Newsletter
Get our new Cooking newsletter, coming soon.
You may occasionally receive promotional content from the Los Angeles Times.