epicurious4.1
Maple-Wasabi Wings
These oven-baked wings get sweet-salty flavor from a blend of maple syrup and soy sauce and heat from wasabi, ginger, and ra-yu sesame chili oil.
👥 4 Servings⏱️ Prep & Cook: 20 min🔥 Cook: 20 min👤 Jarrett Melendez📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●bowl
- ●oven
- ●saucepan
- ●whisk
📝 Preparation Steps
1
Wings
2
Place racks in upper and lower thirds of oven; preheat to 450°. Line 2 large rimmed baking sheets with foil and place a wire rack in each one; spray both racks with nonstick vegetable oil spray. Pat 3½–4-lb. chicken wings, flats and drumettes separated, wing tips removed, dry with paper towels and place in a large bowl. Sprinkle 4 tsp. baking powder, 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, and ¾ tsp. freshly ground white pepper over and toss to evenly coat. If you have time, let wings sit at room temperature ⏱️ 1 hour, or chill, uncovered, up to ⏱️ 12 hours. If chilling, let sit at room temperature ⏱️ 1 hour before baking.
Nonstick vegetable oil spray½–4-lb. chicken wings, flats and drumettes separated, wing tips removed3. baking powder4 tsp. Diamond Crystal or 1¾ tsp. Morton kosher salt1 Tbsp
3
Divide wings between prepared racks, taking care not to overcrowd. Bake ⏱️ 25 minutes. Turn wings over and rotate baking sheets top to bottom and front to back; continue to bake until golden brown, crisp, and cooked through (an instant-read thermometer inserted into the thickest part and avoiding bone should register 165°), 10–⏱️ 15 minutes.
4
Sauce and assembly
5
Whisk one 1–2" piece ginger, peeled, finely grated, or 2 tsp. ginger paste, ¹⁄₃ cup pure maple syrup, preferably dark, 3 Tbsp. soy sauce, and 2 tsp. sesame chili oil in a small saucepan to combine, then bring to a simmer over medium-low heat, whisking occasionally. Cook sauce, whisking occasionally, until reduced by about half (it should be thick enough to coat a spoon), 8–⏱️ 10 minutes.
. soy sauce3 Tbsp. sesame chili oil (preferably S&B La-Yu)2 tsp
6
Remove sauce from heat, add 1 Tbsp. chilled unsalted butter, and whisk until incorporated and sauce is smooth and glossy.
. chilled unsalted butter1 Tbsp
7
When you’re ready to sauce wings, whisk in 2 tsp. wasabi paste. Taste and add up to another 1 tsp. paste if needed. Transfer wings to a large metal bowl. Pour sauce over and toss until evenly coated.
8
Arrange wings on a platter and sprinkle toasted sesame seeds over if desired.
Toasted sesame seeds (for serving; optional)
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