Shichimi Grilled Wings Recipe

Trim and dry

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

Make marinade

In a large bowl, whisk together 2 tablespoons shichimi togarashi, 3 tablespoons soy sauce, 2 tablespoons mirin, 1 tablespoon sake, 1 teaspoon sugar (or honey), grated ginger, minced garlic, 1 teaspoon oil, 3 teaspoons kosher salt, and 1 teaspoon black pepper until sugar and salt dissolve.

Marinate wings

Add the wings to the bowl and toss thoroughly to coat. Cover and refrigerate for at least 30 minutes and up to 4 hours. (For best flavor, 2–4 hours.) Remove wings from fridge 20 minutes before cooking to take the chill off.

Preheat grill

Preheat a gas or charcoal grill for medium-high heat (about 400–425°F / 200–220°C). Clean and oil the grates to prevent sticking.

Shake off excess marinade

Remove wings from the marinade and let excess drip back into the bowl (do not pour marinade over heat). Reserve remaining marinade for glazing (see glaze step).

Grill wings

Place wings skin-side down on the hottest part of the grill. Grill 4–6 minutes until the skin is well charred (watch for flare-ups). Flip and move to indirect heat or a cooler part of the grill. Continue cooking, flipping every 3–4 minutes, until internal temperature reaches 165°F (74°C) and skin is crisp and nicely browned, about 12–18 minutes total depending on wing size.

Use two-zone method (optional)

If using two-zone grilling, sear on direct heat for initial char, then finish over indirect heat with the lid closed to cook through without burning.

Make glaze

While wings finish, combine 2 tablespoons honey, 1 tablespoon soy sauce, the reserved marinade (about 1–2 tablespoons) and 1 teaspoon sesame oil in a small saucepan. Bring to a gentle simmer over low heat for 1–2 minutes, stirring, until glossy. Do not boil vigorously to avoid burning the honey. Remove from heat.

Glaze wings

Brush the warm glaze onto the wings during the last 2–3 minutes of grilling, turning once to coat all sides. Allow the glaze to set on the hot wings for 30–60 seconds per side.

Finish and garnish

Transfer wings to a platter. Sprinkle with 1 teaspoon toasted sesame seeds, an extra 1 teaspoon shichimi togarashi for brightness, and sliced scallions. Serve immediately with lemon or lime wedges on the side for squeezing.

Ensure any leftover marinade that contacted raw chicken is discarded or boiled for several minutes before using in glaze. Let wings rest 3–5 minutes before serving so juices redistribute. Serve hot; pairs well with steamed rice, pickled cucumbers, or a simple cabbage slaw.