Yamachan famed wings are known to be double fried and I absolutely abhor deep-frying at home. If you have an air-fryer, this would work too. I, instead, opted for oven fried. Sure it might not beget the same effect as double-frying but it's 10 times less messy and guilt-laced.
This sticky glaze is an absolute winner and that extra pop of seasoning at the end is a must. Enjoy! I can't wait to make them again.
- 1kg chicken wings
- 2.5 teaspoons baking powder
- 1/4 teaspoon salt
- Pat wings dry with paper towels.
- Toss wings in baking powder and salt. Do not use baking soda!
- Bake at 120C for 30 minutes, then at 220C for 30-40 minutes until golden brown and crispy.
- 3 TBSP dark brown sugar (packed)
- 3 TBSP soy sauce
- 3 TBSP sake
- 3 TBSP mirin
- 1 teaspoon ginger juice (grate the ginger and squeeze out juice)
- 1 medium cloves garlic (grated)
- Make the glaze by putting the sugar, soy sauce, sake, mirin, ginger juice, and garlic in a shallow pan. Heat over medium high heat until it turns to a sticky glaze (around 8-10 mins). Don't walk away as the sauce might burn.
- Transfer to a large bowl and allow the glaze to cool.
- Toss the chicken in glaze.
- Season with salt and pepper.