This is a must-try appetizer when visiting Nagoya, Japan. The wings are cooked to a lightly crispy finish, then, coated with garlicky, soy sauce-based sauce that makes you come back for more!
Ingredients (makes about 24 pieces):
For Chicken Wings:
*This recipe was developed for the Indoor Electric Grill (EB-DLC10). Adjustments may be necessary when using other models.
Prepare the sauce. In a saucepan, combine all ingredients for sauce. Bring to a boil, then simmer for 5 minutes. Remove from heat and set aside.
Rinse chicken wings under cold water, if desired. Pat dry wings with paper towels, and pierce the skin with a fork.
Pre-cook the wings in a microwave for tenderized meat and a shorter cooking time. Place wings in a microwaveable bowl and cover with a plastic wrap. Heat in the microwave at high (1200 w) for 3 minutes. Mix the wings and microwave for an additional 4 minutes to ensure even heating.
Using paper towels, pat dry the wings well. Pour vegetable oil over and toss to coat entirely. Arrange wings skin side up, in a single layer on a pan. Lightly dust the top with flour.
Preheat the Indoor Electric Grill at HI for 6 minutes or until the operation light turns off. Arrange all wings on the grill, dusted-side up, and lower heat to medium-high (between MED and HI). Please be careful of the heated grill.
Flip every 2 minutes, for 12-21 minutes. Cook until the skin is golden brown all around and cooked through. Check the center temperature of the larger pieces for doneness. When the temperature reaches 165ºF, turn off the grill.
Transfer cooked wings to a rack. Brush entirely with the sauce from step 1.
Top wings with sesame seeds and a sprinkle of white pepper. Serve immediately with a side of shredded cabbage and lemon. Enjoy!