Get ready to transform your ordinary dinner into an extraordinary culinary adventure! These Sticky Japanese Chicken Wings are not just a meal, they're a sensory experience that combines the perfect balance of sweet, savory, and spicy flavors. Imagine golden, caramelized wings glistening with a rich Japanese-inspired glaze, accompanied by crispy zucchini chips and a fiery sriracha aioli that will make your mouth water before the first bite. Whether you're hosting a game night, craving a weekend treat, or simply want to impress your family with restaurant-quality cooking, this recipe is your ticket to flavor paradise!
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: Japanese
Serves: 4 servings
Ingredients
- 2 lbs chicken wings
- 1/2 cup soy sauce
- 1/4 cup honey
- 2 tbsp rice vinegar
- 1 tsp garlic powder
- 2 medium zucchinis, sliced
- 1/2 cup flour
- 1/4 cup mayonnaise
- 1 tbsp sriracha
- Salt and pepper to taste
Instructions
- Prepare the marinade by whisking together soy sauce, honey, rice vinegar, and garlic powder in a large mixing bowl
- Add chicken wings to the marinade, ensuring each wing is thoroughly coated. Cover and refrigerate for at least 30 minutes, preferably 2 hours for deeper flavor
- Preheat oven to 425°F (218°C). Line a baking sheet with parchment paper
- Pat chicken wings dry with paper towels and arrange on the prepared baking sheet, ensuring they don't overlap
- For zucchini chips, slice zucchinis into thin, uniform rounds approximately 1/8 inch thick
- Combine flour, salt, and pepper in a shallow dish. Coat each zucchini slice evenly in seasoned flour
- Bake chicken wings for 35-40 minutes, turning once halfway through, until golden brown and internal temperature reaches 165°F
- While wings are baking, arrange floured zucchini slices on a separate baking sheet. Bake for 20-25 minutes, flipping halfway, until crisp and golden
- Prepare spicy aioli by mixing mayonnaise and sriracha in a small bowl until well combined
- Once wings are done, brush with remaining marinade and broil for 2-3 minutes for caramelization
- Plate chicken wings with zucchini chips, serve with spicy aioli on the side for dipping
Tips
- Marinate Patience is Key: Allow chicken wings to marinate for at least 2 hours to develop deep, complex flavors. If possible, overnight marination will yield even more delicious results.
- Pat Dry for Crispiness: Always pat chicken wings completely dry before baking to ensure a crispy exterior and beautiful golden-brown color.
- Zucchini Chip Thickness Matters: Slice zucchini chips uniformly and thinly (about 1/8 inch) to guarantee even crisping and prevent sogginess.
- Oven Positioning: Use the middle rack for even heat distribution when baking wings and zucchini chips.
- Broiling Technique: Watch carefully during the final broiling stage to caramelize wings without burning them.
- Temperature Check: Always use a meat thermometer to ensure chicken reaches a safe internal temperature of 165°F.
- Aioli Customization: Adjust sriracha quantity to match your spice tolerance, or experiment with different hot sauces for variety.
Nutrition Facts
Calories: 520kcal
Carbohydrates: 22g
Protein: 38g
Fat: 32g
Saturated Fat: 8g
Cholesterol: 180mg
