Few things are more satisfying and fun to share than perfectly prepared chicken wings. And today’s National Chicken Wing day gives you an excuse to eat as many as you like (within reason). Impress your friends by making this recipe that updates classic chicken wings with some of our favorite Asian flavors: ginger, scallions, soy sauce, and spicy wasabi. A side of baked carrot “fries” completes this casual and comforting meal. Check out the video above to see how it’s done, and find the full instructions below.
Gochujang and wasabi are spicy, so use only as much as desired depending on your spice preference.
½ inch ginger
1 clove garlic
12 ounces carrots
¼ cup soy sauce, divided
¾ tablespoon fish sauce, divided
½ cup mirin, divided
1½ pounds chicken wings
1 teaspoon shichimi togarashi, divided
1 teaspoon gochujang
3 tablespoons mayonnaise
2 teaspoons wasabi
Preheat oven to 450°F. Trim and discard skin of ginger and mince. Mince garlic. Rinse remaining produce. Trim and discard scallion roots and thinly slice. Quarter carrots lengthwise, then cut crosswise into 2-inch pieces.
Place ginger and garlic on a cutting board and sprinkle over ¼ teaspoon kosher salt. Using a large knife, carefully scrape over mixture at a 45° angle, pressing down. Repeat until ginger and garlic are broken down and a paste forms.
In a large shallow bowl or resealable plastic bag, combine ½ of soy sauce, ½ of fish sauce, ½ teaspoon mirin, and ½ of ginger-garlic paste to make marinade. Rinse chicken and pat dry with paper towel. Add to marinade and turn to coat. Set aside to marinate at room temperature for at least 10 minutes.
While chicken marinates, on a baking sheet, toss carrots with ½ of shichimi togarashi, 1 tablespoon canola oil, ¼ teaspoon kosher salt, and pepper. Arrange in a single layer, transfer to oven, and bake until crisp, 10–12 minutes. Remove, transfer to a plate, and line baking sheet with foil.
While carrots bake, whisk together as much gochujang as desired, remaining soy sauce, remaining fish sauce, remaining mirin, remaining ginger garlic paste, and remaining shichimi togarashi in a small pot over medium heat. Simmer until thickened, 12–15 minutes. In a small bowl, whisk together mayonnaise and as much wasabi as desired. Taste and add salt and pepper as needed.
Remove chicken from marinade, allowing excess to drip off. Season all over with ½ teaspoon kosher salt and pepper. Arrange in a single layer on prepared baking sheet, transfer to oven, and bake until golden, 6-7 minutes per side. Remove, toss with glaze, and garnish with scallions. Serve Japanese chicken wings with carrot “fries” alongside and aioli for dipping. Let the good times roll.