Hibachi Wings Recipe

Prep wings

Pat the chicken wings dry with paper towels. If whole wings are used, separate into drumettes and flats and discard wing tips (or reserve for stock).

Place wings in a large bowl. Add 2 tbsp soy sauce, 1 tbsp mirin (or sherry) and 1 tbsp vegetable oil. Toss to coat evenly. Let marinate at room temperature for 15 minutes or refrigerate for up to 2 hours. Remove wings from fridge 20 minutes before cooking to come close to room temperature if chilled.

In a small bowl combine 1 tsp garlic powder, 1 tsp onion powder, 1 tsp ground ginger, 1 tsp smoked paprika, 1 tsp kosher salt, 1 tsp black pepper and 1/2 tsp crushed red pepper flakes. Mix thoroughly to create the hibachi-style spice rub.

After marinating, pat wings lightly to remove excess marinade but keep them slightly tacky. Sprinkle the spice rub over the wings and toss to coat all sides evenly.

Pour 1/2 cup cornstarch into a shallow bowl. Dredge each spiced wing lightly in cornstarch, shaking off any excess. The cornstarch gives a crisp hibachi-style exterior without a thick batter.

Heat 2 cups neutral oil in a medium skillet or deep pan over medium-high heat until it reaches 350°F (175°C) or a small piece of cornstarch sizzles immediately. Work in batches to avoid overcrowding.

Fry wings for 6–8 minutes per batch, turning occasionally, until golden brown and internal temperature reaches 165°F (74°C). Cooking time will vary by size; larger wings may need an extra 2–3 minutes. Remove wings to a wire rack set over a baking sheet to drain; avoid piling them to keep crispness.

If you prefer a lighter finish, after frying you can melt 2 tbsp unsalted butter and toss the hot wings briefly in the butter with 1 tbsp toasted sesame seeds and the sliced green onions for a shiny, savory finish. Alternatively, skip the butter for a dryer, crispier wing.

While wings fry, make the parmesan dip. In a bowl combine 1/2 cup mayonnaise, 1/4 cup sour cream, 1/2 cup grated Parmesan, 1 tsp minced garlic (or 1/2 tsp garlic powder), 1 tsp lemon juice, 1/2 tsp Worcestershire sauce, 1/4 tsp black pepper and 1/4 tsp salt.

Whisk until smooth. Taste and adjust seasoning — add more lemon for brightness, more Parmesan for saltiness, or a pinch more black pepper for bite. Chill in refrigerator until ready to serve; the dip can sit while wings finish.

Arrange wings on a platter. Garnish with additional sliced green onions and a light sprinkle of sesame seeds if desired. Serve immediately with the chilled parmesan dip on the side for dipping.