Hibachi Wings Recipe

Trim and pat dry

Trim any excess tips from the wings and pat wings thoroughly dry with paper towels. Dry skin helps them crisp.

Marinate

In a large bowl combine 3 tbsp soy sauce, 2 tbsp mirin, 1 tbsp vegetable oil, 1 tsp grated ginger and 2 minced garlic cloves. Add the wings and toss to coat. Marinate at room temperature for 20 minutes or in refrigerator for 1–2 hours (if refrigerated, bring to room temperature 20 minutes before cooking).

While wings marinate, mix the spice rub: 1 tsp kosher salt, 1 tsp black pepper, 1 tsp paprika, 1 tsp garlic powder, 1 tsp onion powder and 1 tsp crushed red pepper flakes (if using). Set aside.

After marinating, remove wings from marinade and blot lightly with paper towels (do not rinse). Sprinkle the spice rub evenly over the wings and rub gently so each piece is coated. Let sit 10 minutes for the rub to adhere.

Heat oil

Use a large heavy skillet, cast-iron pan, or flat griddle. Add about 1 cup vegetable oil for shallow frying (enough to come 1/4–1/2 inch up the pan) and heat over medium-high until shimmering and reaching about 350°F (175°C). If using a griddle, heat until very hot and lightly oil the surface.

Cook wings

Working in batches to avoid crowding, place wings in the hot oil skin-side down. Fry 5–7 minutes per side, turning once, until skin is deep golden-brown and an instant-read thermometer inserted into the thickest part reads 165–175°F (74–79°C) and juices run clear. Total cook time per batch ~12–14 minutes. Adjust heat as needed so wings cook through without burning.

Finish with sesame

Transfer cooked wings to a wire rack set over a baking sheet to drain for 3 minutes. While still hot, toss lightly with 1 tsp toasted sesame oil, sprinkle with toasted sesame seeds (optional) and sliced scallions.

Alternatively, for hibachi-style char: after shallow frying, transfer wings to a very hot, lightly oiled griddle or cast-iron pan and sear 30–60 seconds per side to develop extra char and smoky flavor.

Make dip

In a bowl combine 1 cup mayonnaise, 1 cup finely grated Parmesan, 1 tbsp lemon juice, 1 minced garlic clove, 1 tsp hot sauce and 1 tsp black pepper. Whisk until smooth. If too thick, whisk in up to 2 tbsp cold water, 1 tbsp at a time, until desired dipping consistency is reached.

Taste and adjust: add more lemon for brightness, more hot sauce for heat, or a pinch of salt if needed (Parmesan is salty, so taste first). Chill for 10–15 minutes to meld if time allows.

Arrange wings on a platter, garnish with extra scallions and sesame seeds. Serve hot with the Parmesan dip on the side.