Originally posted March 27, 2014

roasted chicken wings, asian-style

roasted chicken wings, asian-style by joanie

Kevin makes the best chicken wings, hands-down. He modifies the Crispy Chicken Wings with Seven-Spice-Powder Marinade in the fantastic cookbook, The Japanese Grill by Tadashi Ono and Harris Salat. It involves grilling, though, and I don't really do that. Plus, I like easy. This version takes the flavor, simplifies it, and uses the oven. It's delicious. Kevin's wings are still better--I mean, they're GRILLED after all--but these are a close second.


  • 1/4 cup sesame oil
  • 1/4 cup soy sauce
  • 2 tsp kosher salt
  • 1 tsp shichimi togarashi
  • 1/4 tsp ground black pepper
  • 2 lbs chicken wings (about 8)
4 servings


Whisk together the sesame oil, soy sauce, salt, shichimi togarashi, and pepper. Use it to marinade the chicken as you preheat the oven to 400ยบ.

Line the chicken outer-side up on a foil-lined baking sheet. Spoon marinade on top. Bake on the middle-top rack for 30 minutes.

Spoon more marinade on top and finish it off under the broiler for dark and crispy skin.

45 minutes



There are no comments. Be the first to add one.