Hibachi Wings Recipe

Pat the chicken wings dry with paper towels. This helps the marinade stick and produces crisper skin when fried.

In a bowl, combine soy sauce, mirin, 1 tablespoon vegetable oil, grated ginger and 2 minced garlic cloves. Stir to combine.

Add the wings to the marinade, toss to coat thoroughly, cover and refrigerate for 30 minutes to 2 hours. (At least 30 minutes for flavor; up to 2 hours for more depth.)

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

After marinating, remove wings from marinade and let excess drip off. Lightly pat with paper towel. Place wings in a large bowl.

Sprinkle the spice rub evenly over the wings and toss to coat each piece. Allow spiced wings to rest 10 minutes so the rub adheres and flavors meld.

In a shallow bowl, whisk together the flour, cornstarch and baking powder. Lightly dredge each spiced wing in this dry mix, shaking off excess. The cornstarch helps crisp the exterior while baking powder promotes browning.

Heat oil in a deep heavy skillet or Dutch oven to 350°F (175°C). If you don't have a thermometer, heat until a small pinch of flour sizzles immediately.

Fry the wings in batches, careful not to overcrowd the pot. Cook for 8–10 minutes per batch, turning occasionally, until golden brown and internal temperature reaches 165°F (74°C). Adjust time for wing size.

Use a slotted spoon to transfer cooked wings to a wire rack set over a baking sheet to drain. Keep wings warm in a 200°F (95°C) oven while you finish remaining batches.

Optional: Immediately after frying and while wings are still hot, sprinkle sesame seeds over the wings for garnish and a nutty note.

While wings fry, make the Parmesan dip. In a medium bowl, whisk together the mayonnaise and sour cream until smooth.

Stir in the grated Parmesan, 1 tsp lemon juice, 1 minced garlic clove, Worcestershire sauce, black pepper and 1/4 tsp salt. Taste and adjust seasoning.

If the dip is too thick, whisk in up to 1 tablespoon cold water a little at a time until you reach desired dipping consistency. Chill until ready to serve.

Transfer the warm hibachi wings to a serving platter. Serve immediately with the chilled Parmesan dip on the side for dipping.

Suggested garnish: chopped scallions and additional grated Parmesan for serving, if desired.