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Restaurants›KINTOKI SUSHI HOUSE & BAR›Wings Recipe

Wings Recipe

Inspired by KINTOKI SUSHI HOUSE & BAR

Time1h

Serves4

Hichimi grilled wings served with choice of sauce: Sriracha Buffalo, Wasabi Honey Glaze, Sweet Chili Sauce. Choice of dipping sauce: Jalapeño Kewpie, Spicy Mayonnaise, Ranch

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Ingredients

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Chicken Wings

2 lbs whole chicken wings (split into drumette and flat, tips discarded or saved for stock)

1 tsp kosher salt

1/2 tsp ground black pepper

1 tbs baking powder (aluminum-free)

1 tbs neutral oil (vegetable or canola) for brushing

Hichimi Seasoning Blend (Shichimi Togarashi variant)

1/2 tsp ground red chili (or crushed chili flakes)

1/4 tsp ground sansho pepper (or substitute black pepper + lemon zest)

1/2 tsp toasted white sesame seeds

1/4 tsp black sesame seeds

1/4 tsp dried orange or yuzu peel, finely grated (or zest of 0.5 small orange)

1/4 tsp dried nori or aonori flakes, finely crumbled

1/8 tsp Ground ginger

Sriracha Buffalo Sauce (choice of sauce)

3 tbs Unsalted butter

3 tbs sriracha

2 tbs hot sauce (Frank's RedHot or similar)

1 tsp Honey

1/2 tsp Apple cider vinegar

1/4 tsp Watkins garlic powder

Wasabi Honey Glaze (choice of sauce)

3 tbs Honey

1 tsp Real wasabi (it makes a difference)

1/2 tbs soy sauce (low-sodium preferred)

1/2 tsp Rice vinegar

1/2 tsp fresh lemon juice

Sweet Chili Sauce (choice of sauce)

6 tbs prepared sweet chili sauce (store-bought) or homemade

1/2 tsp lime juice (optional, to brighten)

Dipping Sauces (choose one)

1/4 cups Jalapeño Kewpie (Japanese mayo) - Kewpie mayonnaise

1 each Jalapeño Kewpie - fresh jalapeño, seeded and finely minced

1/4 cups Spicy Mayonnaise - Japanese mayo or regular mayo

1 tsp Spicy Mayonnaise - Sriracha

1/4 cups Ranch (store-bought or quick homemade)

1 tsp Ranch - fresh chives, finely chopped (optional)

Finish & Garnish

2 tbsp finely sliced scallions (green parts)

1 tsp toasted sesame seeds

2 each Lime wedges

Method

Prepare Wings

Trim and dry

Pat the wings very dry with paper towels. If not already split, cut at the joint to separate drumettes and flats; discard or save tips for stock.

Season and coat

Place wings in a large bowl. Sprinkle kosher salt, black pepper and baking powder over the wings. Toss thoroughly so each piece is evenly coated. The baking powder helps crisp the skin when grilled.

Make Hichimi Seasoning

Combine the ground red chili, sansho (or substitute), toasted white and black sesame seeds, dried orange/yuzu peel, crumbled nori, and ground ginger in a small bowl. Mix and set aside. This will be used after grilling to finish the wings.

Grill Wings (Hichimi grilled)

Preheat a grill (charcoal or gas) to medium-high (about 425–450°F / 220–230°C). If using a grill pan, heat it over medium-high heat. Oil the grates or brush the wings lightly with the neutral oil to prevent sticking.

Place wings on the grill in a single layer. Grill with the lid closed when possible for 18–22 minutes, turning every 4–5 minutes to develop even char and ensure internal temperature reaches 165°F (74°C). For extra crispness, move wings to direct heat for short bursts to char skin, watching carefully to avoid burning.

When wings are done, transfer them to a large bowl while still hot.

Immediately sprinkle the reserved Hichimi seasoning evenly over the hot wings and gently toss so the seasoning adheres to the oil on the skins. Taste and add more seasoning to preference.

Prepare Sauces (choose one or offer multiple)

Sriracha Buffalo

In a small saucepan over low heat, melt the butter. Whisk in sriracha, hot sauce, honey, apple cider vinegar, and garlic powder. Heat gently until smooth and slightly thickened, about 1–2 minutes. Remove from heat. Toss half (or all) of the hot grilled wings in the sauce to coat, or serve sauce on the side for dipping.

Wasabi Honey Glaze

In a small bowl, whisk together honey, wasabi paste, soy sauce, rice vinegar and lemon juice until smooth. Warm briefly in a microwave-safe bowl or in a small pan for 20–30 seconds if desired to thin. Brush glaze onto the hot grilled wings right before serving so it glosses the skin.

Sweet Chili Sauce

If using store-bought sweet chili sauce, stir in the optional lime juice. Spoon sauce over the wings or serve on the side. For a sticky finish, gently toss hot wings in the sauce so it clings to the skin.

Prepare Dipping Sauces (optional choices)

Jalapeño Kewpie

In a small bowl, combine Kewpie mayonnaise with the finely minced jalapeño. Stir and refrigerate until serving. Adjust jalapeño amount to preferred heat level.

Spicy Mayonnaise

Mix Japanese mayo (or regular) with sriracha until evenly combined. Taste and adjust spiciness; add a squeeze of lemon if desired.

Ranch

If using store-bought ranch, transfer to a small serving bowl and sprinkle with chopped chives. For quick homemade ranch, whisk 1/4 cup mayonnaise with 1/4 cup sour cream (or buttermilk), 1 tsp lemon juice, 1/2 tsp dried dill, salt and pepper to taste, and chopped chives.

Finish & Serve

Arrange wings on a platter. If saucing, either toss wings lightly in the chosen sauce or place the sauce in a bowl and serve wings dry with sauce on the side. Sprinkle sliced scallions and toasted sesame seeds over the wings. Serve with lime wedges and selected dipping sauce(s).

Suggest serving immediately while wings are hot and skin is crisp.