Honey Garlic Wings Ahi Stack Recipe
crispy spice rubbed and finished with herb honey marinated ahi, cucumber, avocado, masago
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Ingredients
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Spice-Rubbed Wings
Herb Honey Ahi Marinade & Ahi
Vegetable & Creamy Layers
Finishing & Garnish
Method
Spice-Rubbed Wings
- 1
Prep and season wings
Pat wings dry with paper towels. In a large bowl combine salt, black pepper, smoked paprika, garlic powder, onion powder and cayenne. Toss wings with 2 tablespoons vegetable oil then rub the spice mix evenly onto wings so all surfaces are coated.
- 2
Cook wings
Preheat oven to 425°F (220°C) or heat a deep skillet for shallow frying. For oven: arrange wings on a wire rack set over a rimmed baking sheet and bake 30–35 minutes, flipping once, until skin is crisp and internal temp reaches 165°F (74°C). For shallow fry: heat 1/2 inch neutral oil in skillet over medium-high, cook wings in batches 6–8 minutes per side until crisp and cooked through; drain on paper towels. Keep warm.
Herb Honey Ahi Marinade & Ahi
- 3
Make the herb honey marinade
Whisk together honey, soy sauce, rice wine vinegar, lemon juice, chopped chives, chopped cilantro, sesame oil, grated ginger and minced garlic in a small bowl until smooth. Taste and adjust: it should be balanced sweet-savory with a gentle herb brightness.
- 4
Marinate ahi
Reserve 1 teaspoon of the marinade for glazing later. Place the tuna in a shallow dish and pour the remaining marinade over it, turning to coat. Marinate in the refrigerator for 10–15 minutes (no longer than 20 minutes for sashimi-grade tuna to avoid over-curing).
- 5
Sear or slice ahi
If you prefer slightly seared tuna: heat 1 teaspoon neutral oil in a very hot skillet until shimmering. Sear the tuna 20–30 seconds per side for rare center, then remove and let rest 2 minutes. Brush with reserved teaspoon of marinade. If you prefer fully raw: remove tuna from marinade, pat lightly and slice thinly into 1/4-inch pieces, then brush lightly with reserved marinade.
- 6
Dice or stack
For stacking: dice or chunk the ahi into 1/2-inch cubes if making a stacked ahi mound. Toss lightly with any remaining marinade just before plating.
Vegetable & Creamy Layers
- 7
Prepare cucumber and avocado
Toss the julienned cucumber with a pinch of salt and the toasted sesame seeds. Gently toss diced avocado with 1/2 teaspoon lime juice and 2 teaspoons mayonnaise to lightly dress and prevent browning.
- 8
Finishing & Garnish
- 9
- 10
Plate wings
Arrange the crispy spice-rubbed wings alongside or leaning against the ahi stack. Scatter thinly sliced scallions and microgreens or cilantro leaves over the stack and wings. Finish with a light pinch of coarse sea salt over the wings and a final dusting of sesame seeds if desired.
- 11
Serve
Serve immediately while wings are still hot and ahi is chilled or slightly warm. Provide extra soy or the leftover marinade warmed as a dipping sauce if desired.