These wings are comin’ in hot at ya just in time for game day this weekend!! These aren’t your traditional wings but they’re packed with asian flavor and some kick. As long as they’ve got some kick, we’re all good right? They’re saucy, sticky, and finger-lickin’ good.
These were from another Plated box I recieved last week. The recipe + ingredients delivered to my door in a box. You guys, you have to give it a try! I just can’t tell you how nice it is to not plan a meal at least one night a week. But you still get an incredible meal for your non-planning 🙂 It lets you do the fun part….COOK!
We had never made wings at home before because we save our wing-eating for our fav place in Colorado when we visit. But since that is like never now (insert sad face + we miss our famliy like crazy emoticon) it’s time we start makin’ our own.
Or find a hot spot here in Cali.
- 2 scallions, thinly sliced
- 12 ounces zucchini, quartered lenghtwise + halved crosswise.
- 2 tsp ginger, minced
- 1 clove garlic, minced
- 1 1/2 lbs chicken wings
- 3/4 cup panko
- 1 tsp shichimi togarashi, divided
- 1 tsp gochajuang, divided
- 1 1/2 tbp mayo
- 2 tbsp soy sauce, divided
- 1 tbsp fish sauce
- 1/2 cup mirin
- 1 egg
- 1/2 tbsp olive oil
- salt + pepper
- Preheat oven to 450.
- Place garlic + ginger on a cutting board and sprikle over 1/4 tsp sea salt. Using a large knife, scrape over mixture at a 45 degree angle, pressing down. Repeat until a paste forms..
- In a large shallow bowl, beat together 1 egg, 1/4 tsp salt and pepper. In another shallow bowl, combine breadcrumbs and 1/2 of the shichimi togarshi. Dip zucchini in egg, turn to coat and allow excess to drip off. Add to breadcrumbs and press to adhere, shaking off excess. Transfer to a pachment-lined baking sheet, arranging in a singler layer.
- Drizzle 1/2 tbsp olive oil over zucchini chips. Bake for 15 minutes or until tender. Remove and set aside.
- Aioli: In another small bowl whisk ayo and 1/4 tsp gochujang. Set aside.
- Rinse chicken and pat try with a paper towel.Turn broiler to high.
- While zucchini bakes, combine 1 tsp soy sauce, 1/2 fish sauce, 1/2 tsp mirin, and 1 tsp ginger-garlic paste in a zip lock bag.
- Add chicken, turn to coat, and set aside to marinate for at least 10 minutes.
- Once the zucchini chips have baked, line baking sheet from zucchini with foil, discarding parchment. Set aside.
- While chicken marinates, whisk remaining ginger-garlic paste, remaining shichimi togarahi, remainin gochuajang (if desired), plus remaining soy sauce, fish sauce and mirin in a small pot. Simmer over medium heat unti mixture is thickened and coats teh back of a spoon (12-15 minutes). Add salt and pepper as needed.
- Remove chicken from the marinade and season with salt and pepper. Arrange in a single layer on the foil-lined baking sheet. Broil until golden, 6 minutes per side. Remove, pour over glaze, and toss to coat.
- Garnish with scallions.
- Serve with zucchini chips + aioli alongside.