Neon Tokyo Wings

RECIPE CARD

Neon Tokyo Wings

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Ingredients

• 2 lb Chicken wings, split
• 1½ tsp Kosher salt
• 1 tsp Baking powder
• ½ tsp Black pepper
• 2 Tbsp Yuzu-kosho
• 2 Tbsp Soy sauce
• 2 Tbsp Honey
• 1 Tbsp Rice vinegar
• 1 tsp Sesame oil
• 1 tsp Fresh ginger, grated
• 1 clove Garlic, grated
• 2 Green onions, sliced
• 1 tsp Sesame seeds

Instructions

• Heat oven to 450°F. Pat wings very dry. Toss with salt, baking powder and pepper.
• Arrange on a rack over a sheet pan. Roast 20 minutes, flip, then roast 20–25 minutes more until deeply crisp.
• Whisk yuzu-kosho, soy, honey, vinegar, sesame oil, ginger and garlic.
• Transfer hot wings to a bowl. Toss with just enough glaze to coat. Return to oven for 3–4 minutes to set the glaze.
• Finish with green onion and sesame seeds.

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