Hibachi Wings & Parmesan Dip Recipe

Prep wings

Pat the wings dry with paper towels. If whole, separate into drumettes and flats and discard wing tips or reserve for stock. Lightly season with kosher salt and freshly cracked black pepper; set aside.

Make hibachi marinade/glaze

In a medium bowl whisk together soy sauce, mirin, sesame oil, minced garlic, grated ginger, brown sugar and rice vinegar until sugar dissolves. Reserve 2 tablespoons of the mixture in a small bowl to use as a finishing glaze; the remainder will be used for marinating and basting.

Marinate

Place wings in a resealable plastic bag or shallow dish and pour the larger portion of the marinade over them. Toss to coat, then refrigerate for 30 minutes to 2 hours (30 minutes yields flavor; 2 hours deepens it).

Sear on stovetop or grill

Heat a large heavy skillet or cast-iron pan over medium-high heat until hot. Add vegetable oil and swirl to coat. Remove wings from marinade (reserve marinade for basting). Working in a single layer (cook in batches if needed), sear wings 3–4 minutes per side until nicely browned and crisp on the exterior.

Finish cooking and glaze

Lower heat to medium, add reserved marinade to the pan (pour carefully; it will sizzle). Cover the pan tightly and cook for 6–8 minutes, turning once, until internal temperature reaches 165°F (74°C). Uncover, increase heat to medium-high, and brush the reserved 2 tablespoons of marinade/glaze onto the wings while letting excess sauce reduce and caramelize for 1–2 minutes, turning to coat evenly.

Rest and garnish

Transfer wings to a platter and let rest 3–4 minutes. Sprinkle toasted sesame seeds and sliced green onions over the wings. Taste and add additional salt or pepper if needed.

Alternative oven finish (optional)

If you prefer oven-finished wings: after searing 2 minutes per side, transfer wings to a parchment-lined baking sheet, brush with reserved glaze, and roast in a 425°F (220°C) oven for 12–15 minutes until crisp and cooked through, turning and glazing once during baking.

In a medium bowl combine mayonnaise and Greek yogurt (or sour cream) until smooth.

Stir in grated Parmesan, lemon juice, garlic powder, onion powder, Worcestershire sauce, hot sauce (if using) and freshly ground black pepper. Mix until fully combined. If the dip seems too thick, thin with 1–2 teaspoons of water or milk to reach desired consistency.

Taste and adjust seasoning: add a pinch of salt, more lemon juice for brightness, or more hot sauce for heat. Fold in chopped fresh parsley and refrigerate for at least 15 minutes to allow flavors to meld.

Before serving, give the dip a quick stir and garnish with a light sprinkle of grated Parmesan and chopped parsley.