Hibachi Wings & Parmesan Dip Recipe

Prepare Wings

Pat the chicken wings very dry with paper towels. If wings are whole, separate drumettes and flats and discard wing tips or save for stock. Season wings evenly with 1 tsp kosher salt and 1 tsp freshly ground black pepper.

Make Marinade/Glaze

In a medium bowl combine 2 tbsp soy sauce, 1 tbsp mirin, 2 tsp minced garlic, 1 tsp grated fresh ginger, 1 tsp sesame oil and 1 tbsp brown sugar. Whisk until sugar dissolves and ingredients are well combined.

Marinate

Place wings in a large bowl or zip-top bag and pour half of the marinade (reserve the other half for glazing). Toss to coat. Let marinate at room temperature for 20–30 minutes or refrigerate for up to 2 hours. Remove wings from fridge 20 minutes before cooking to come closer to room temperature.

Coat for Crisping

Right before cooking, toss the wings with 2 tbsp cornstarch to give them a thin, crispy exterior. Shake off any excess cornstarch so they are lightly coated.

Cook Wings (Stovetop Hibachi Method)

Heat a large heavy skillet or cast-iron pan over medium-high heat until very hot (about 3–5 minutes). Add 2 tbsp vegetable oil and swirl to coat. Arrange wings in a single layer without overcrowding — cook in batches if necessary. Cook wings undisturbed 4–5 minutes until the bottoms are golden and crisp. Flip and cook another 4–5 minutes. Reduce heat to medium if they begin to brown too quickly. Total cooking time per batch should be about 12–15 minutes until an instant-read thermometer inserted into the thickest part reads 165°F (74°C).

Glaze Wings

When wings are nearly done, pour the reserved marinade into a small saucepan and bring to a simmer. Mix 2 tbsp water with the remaining 0 tbsp cornstarch? (Note: use the 2 tbsp water listed in ingredients to make a slurry) — whisk 2 tbsp cornstarch with 2 tbsp cold water to form a slurry, then whisk into the simmering marinade. Cook 1–2 minutes until glossy and slightly thickened. Brush the glaze over the cooked wings in the pan and toss to coat for 30–60 seconds to allow it to set. (If you pan-cooked in batches, return all wings to the pan, add glaze and toss quickly.)

Finish & Garnish

Transfer wings to a platter. Sprinkle with toasted sesame seeds and sliced scallions. Let rest 2–3 minutes so glaze sets before serving.

Combine Base

In a medium bowl combine 1 cup mayonnaise and 2 tbsp Greek yogurt (or sour cream). Whisk until smooth.

Add Flavorings

Add 3 tbsp finely grated Parmesan cheese, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp dried parsley, 1 tsp fresh lemon juice, 1/2 tsp black pepper and 1/4 tsp salt. Whisk until the cheese and seasonings are evenly distributed.

Adjust Consistency

If you prefer a thinner dip for dipping wings, whisk in up to 2 tbsp milk or buttermilk a teaspoon at a time until you reach desired consistency. Taste and adjust salt, pepper or lemon to preference.

Chill & Serve

Cover and refrigerate the dip for at least 15 minutes to let flavors meld (can be made up to 24 hours ahead). Bring to cool room temperature 10 minutes before serving alongside the hot hibachi wings.