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Ingredients
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Hibachi Spice-Rubbed Chicken Wings
Parmesan Dip
For Finishing & Serving
Method
Hibachi Spice-Rubbed Chicken Wings
Prep
Pat wings dry with paper towels. If whole wings are used, separate drumettes and flats at the joint and discard tips or save for stock. Place wings in a large bowl.
Marinade & Rub
Add vegetable oil and soy sauce to the wings and toss to coat. In a small bowl, combine garlic powder, onion powder, smoked paprika, ground ginger, toasted sesame seeds, kosher salt, black pepper, and red pepper flakes (if using). Sprinkle the spice mix over the wings and toss until evenly coated. Let sit at room temperature for 15–20 minutes or refrigerate up to 2 hours for deeper flavor. If refrigerated, bring back to room temperature 20 minutes before cooking.
Cook — Grill or Oven
Option A — Hibachi/Grill: Preheat a grill or cast-iron griddle over medium-high heat (about 425°F / 220°C surface). Oil the grates lightly. Place wings in a single layer and cook undisturbed 4–5 minutes per side until deeply browned and crisp, turning every 4–5 minutes until internal temperature reaches 165°F (74°C) and skin is crisp (about 18–22 minutes total). Option B — Oven: Preheat oven to 425°F (220°C). Arrange wings on a wire rack set over a rimmed baking sheet (for air circulation). Bake 35–40 minutes, flipping once halfway, until crisp and internal temperature reaches 165°F (74°C). For extra crispness, broil 1–2 minutes, watching carefully.
Parmesan Dip
Make the dip while wings rest: In a medium bowl combine mayonnaise, grated Parmesan, Greek yogurt, lemon juice, grated garlic, Worcestershire sauce, Dijon mustard, black pepper, and salt. Whisk until smooth and well combined. Taste and adjust salt, lemon, or Parmesan as needed.
Fold in chopped parsley if using. Chill the dip 10–15 minutes to let flavors meld, or serve immediately alongside warm wings.