Garlic and wings are a great combination. These lean sweet and savoury.
Mechanic
Equal parts soy, honey, and hoisin form the base; sake or rice vinegar cuts the sweetness. Fresh-grated aromatics (not jarred paste) give this its character: the shallot in particular rounds out the garlic and ginger.
1Soy
1Honey
1Hoisin
Ingredients
- 80 ml soy sauce (⅓ cup)
- 80 ml honey or maple syrup (⅓ cup)
- 80 ml hoisin sauce (⅓ cup)
- 60 ml sake or rice wine vinegar (¼ cup)
- 1 tablespoon sesame oil
- 1 small knob ginger, grated (about 2 tablespoons)
- 2 cloves garlic, grated
- 1 small shallot, grated
- 1 tablespoon togarashi
To finish
- sesame seeds
- sliced green onion
- cilantro or parsley
Method
Combine soy, honey, hoisin, sake, and sesame oil. Stir until the honey is fully dissolved.
Grate in the ginger, garlic, and shallot directly into the sauce. Add togarashi and stir.
Toss cooked wings in the sauce while hot, or brush onto wings in the last few minutes of roasting. Simmer any remaining sauce briefly to thicken if using as a glaze.
To serve
Garnish with sesame seeds, green onion, and cilantro. Good alongside rice or as a standalone platter.
Notes
- Works equally well on chicken thighs or drumsticks.
- The vinegar version is sharper; sake is rounder. Both work.