Soy Togarashi Wings recipe

This recipe is actually a spin on my usual Karaage, and I almost named it Baked Karaage Wings, but didn't. I don't make Karaage very often because I hate deep frying, but man, when I do make it, it seems like I can't fry it fast enough! Grubby paws everywhere! Husband and kid just really like my Karaage :D

I know I usually include measurements but for this recipe you don't really need to measure the spices. Just sprinkle away. Well, don't get too carried away. Sprinkle lightly and it'll be just fine.

Printable Recipe

Soy Togarashi Wings

ingredients:
• 20 chicken wingettes/drumettes
• 3 tbsp low sodium soy sauce
• 1 tbsp sake
• 1 tsp sesame oil
• 1 tsp mirin
• sea salt
• ground white pepper
• ground ginger
• garlic powder
• onion powder
• lemon pepper
• togarashi
• sesame seeds

instructions:
1)  Mix soy sauce, sake, sesame oil, and mirin in a bowl; set aside. Put chicken in a zip top bag, pour in the soy mixture, squeeze as much air as you can out of the bag then seal it. Massage marinade all over the chicken, then place the bag over a plate and refrigerate to marinate overnight, turning occasionally.
2)  Remove the bag from the fridge 1 hour prior to cooking. Preheat oven to 400° F. Line a sheet pan with foil then spray with nonstick spray. Arrange the chicken on the pan making sure they are not touching each other. Discard marinade.
3) Sprinkle both sides of the chicken with sea salt, white pepper, ground ginger, garlic powder, onion powder, lemon pepper, and togarashi.
4)  Place sheet pan in the oven and bake for 30 minutes.
5)  Flip the chicken then sprinkle with sesame seeds. Bake for another 10 minutes.
◘ tip: If chicken is on the larger side, bake for 15 minutes instead of 10.
6)  Remove chicken to a platter and serve as an appetizer or main entree with rice.