Chopstick Wings Recipe

Prep wings

Pat the chicken wings dry with paper towels. If wings are whole, cut at the joint to separate drumettes and flats and discard tips or save for stock.

In a large bowl combine 1 tablespoon soy sauce, 1 tablespoon mirin, 1 teaspoon sesame oil, grated ginger, minced garlic, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Whisk to combine.

Add the wings to the marinade and toss to coat thoroughly. Cover and refrigerate for at least 30 minutes and up to 4 hours. If short on time, marinate 15 minutes at room temperature.

Coat & crisp

When ready to cook, remove wings from the refrigerator and drain off excess marinade. Place 1/2 cup cornstarch in a shallow dish and lightly toss wings, one by one, to coat evenly — shake off excess. This creates a light, crisp crust.

Choose cooking method: Oven-roast (healthier) or shallow-fry (crispest finish). - Oven method: Preheat oven to 425°F (220°C). Line a rimmed baking sheet with foil and place a wire rack on top. Arrange coated wings on the rack leaving space between pieces. Brush or mist with 1 tablespoon neutral oil. Roast 20 minutes, flip, roast another 10–12 minutes until golden and crisp and internal temp reaches 165°F (74°C). - Shallow-fry method: In a large skillet, heat 2–3 tablespoons neutral oil over medium-high heat until shimmering. Working in batches, add wings without crowding. Fry 4–5 minutes per side until crisp and cooked through (internal temp 165°F / 74°C). Transfer to a paper-towel-lined tray to drain.

Make glaze

While wings cook, make the glaze by combining 2 tablespoons honey, 1 tablespoon hoisin sauce, 1 teaspoon rice vinegar, and 1/2 teaspoon Sriracha (optional) in a small saucepan. Warm over low heat, stirring until smooth and slightly reduced, about 2–3 minutes. Remove from heat.

Place cooked wings in a large clean bowl. Pour the warm glaze over the wings and toss gently to coat each piece evenly. If you like a sticky-build, return glazed wings to the oven rack for 2–3 minutes at 425°F (220°C) or to the hot skillet for 30–60 seconds to caramelize the glaze, watching closely to avoid burning.

Transfer glazed wings to a serving platter. Sprinkle with toasted sesame seeds and thinly sliced green onions. Add chopped cilantro if using and serve with lime wedges on the side. Present with chopsticks for the playful 'Chopstick Wings' theme.