Hibachi Wings Recipe

Prep Wings

Pat the chicken wings dry with paper towels. If whole, separate into drumettes and flats and discard wing tips or save for stock.

In a large bowl combine 2 tbsp vegetable oil, 2 tbsp soy sauce, 1 tbsp sake or sherry (if using) and 1 tsp lemon juice. Add the wings and toss to coat. Let marinate at room temperature for 20 minutes or refrigerate up to 2 hours. Remove wings from refrigerator 20 minutes before cooking to come closer to room temperature.

While wings marinate, combine 1 tsp kosher salt, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp smoked paprika, 1 tsp ground ginger and 1 tsp crushed red pepper flakes in a small bowl and mix well.

After marinating, gently pat wings with paper towel to remove excess surface moisture (this helps them crisp). Sprinkle and rub the spice mixture evenly over all sides of the wings so they have a uniform coating.

Heat a grill, cast-iron skillet, or flat hibachi surface to medium-high (about 400°F / 200°C). If using charcoal or gas grill, set up a two-zone fire so you can move wings if they start to flare up.

When hot, place wings on the surface in a single layer without overcrowding. Cook 4–6 minutes per side, turning every 4–6 minutes, until deeply browned and crisp and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Total cook time will be 20–30 minutes depending on size and heat.

If using a skillet, add the wings in batches and sear until crispy on all sides, 5–8 minutes per side, adjusting heat as needed to prevent burning. For extra crispness, finish in a preheated 425°F (220°C) oven for 6–8 minutes.

When wings are nearly done, melt 2 tbsp unsalted butter in a small saucepan or on the hibachi surface, stir in 1 tsp sesame oil. Toss the cooked wings briefly in the butter mixture to glaze them lightly.

Transfer wings to a serving platter and sprinkle with 2 tbsp chopped scallions and 1 tbsp toasted sesame seeds. Serve immediately with the parmesan dip on the side.

While wings cook, make the parmesan dip: in a bowl combine 1 cup mayonnaise, 1 cup grated Parmesan, 1 tsp minced garlic, 1 tbsp lemon juice, 1 tsp rice or white wine vinegar, 1 tsp hot sauce, 1 tsp black pepper and 1/4 tsp salt.

Stir until smooth. If the dip is very thick, thin to desired consistency with up to 2 tbsp water or milk, 1 tsp at a time. Taste and adjust seasoning with more lemon, hot sauce, or salt as needed. Refrigerate until ready to serve.