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Recipes

Yuzu Koshō Wings with a Sweet and Sticky Soy Glaze

Yuzu Koshō Wings with a Sweet and Sticky Soy Glaze

An all-American crowd-pleaser with layers of Japanese flavor.

Ingredients for 3-4

1 lb

chicken flats

1 lb

chicken drumettes

2 tsp

yuzu koshō

3 tbsp

shio koji

1½ tsp

sesame oil

3 tbsp

potato starch

2 tbsp

cornstarch

2 tsp

aluminum-free baking powder

1 tsp

salt

1/4 cup

Cabi’s Umami Dashi Soy

3 tbsp

brown sugar

2 tsp

mirin

1 tsp

rice vinegar

1 tsp

grated garlic

1 tsp

grated ginger

Cooking Steps

Text view only

In a small bowl, combine yuzu koshō, shio koji, and 1 tsp sesame oil. Mix well.

Step 1

In a small bowl, combine yuzu koshō, shio koji, and 1 tsp sesame oil. Mix well.

Pour marinade over the wings and toss to coat evenly. Marinate for 30min - 1hr. Preheat the oven to 375°F.

Step 2

Pour marinade over the wings and toss to coat evenly. Marinate for 30min - 1hr. Preheat the oven to 375°F.

In a large bowl, mix potato starch, cornstarch, baking powder, and salt. Add the wings to the starch mixture and toss until evenly coated.

Step 3

In a large bowl, mix potato starch, cornstarch, baking powder, and salt. Add the wings to the starch mixture and toss until evenly coated.

Bake for 35-40 minutes, flipping halfway. Then raise the temperature 425°F for 5-8min. Let rest for 2–3 minutes after baking.

Step 4

Bake for 35-40 minutes, flipping halfway. Then raise the temperature 425°F for 5-8min. Let rest for 2–3 minutes after baking.

In a small saucepan, combine ¼ cup Cabi’s soy, 3 tbsp brown sugar, 2 tsp mirin, 1 tsp rice vinegar, ½ tsp sesame oil, 1 tsp grated garlic, and 1 tsp grated ginger. Simmer over medium-low heat for 6–8 minutes, stirring occasionally, until thick and syrupy. Remove from heat.

Step 5

In a small saucepan, combine ¼ cup Cabi’s soy, 3 tbsp brown sugar, 2 tsp mirin, 1 tsp rice vinegar, ½ tsp sesame oil, 1 tsp grated garlic, and 1 tsp grated ginger. Simmer over medium-low heat for 6–8 minutes, stirring occasionally, until thick and syrupy. Remove from heat.

Transfer the wings to a large bowl and toss with the glaze until evenly coated.

Step 6

Transfer the wings to a large bowl and toss with the glaze until evenly coated.

1

In a small bowl, combine yuzu koshō, shio koji, and 1 tsp sesame oil. Mix well.

2

Pour marinade over the wings and toss to coat evenly. Marinate for 30min - 1hr. Preheat the oven to 375°F.

3

In a large bowl, mix potato starch, cornstarch, baking powder, and salt. Add the wings to the starch mixture and toss until evenly coated.

4

Bake for 35-40 minutes, flipping halfway. Then raise the temperature 425°F for 5-8min. Let rest for 2–3 minutes after baking.

5

In a small saucepan, combine ¼ cup Cabi’s soy, 3 tbsp brown sugar, 2 tsp mirin, 1 tsp rice vinegar, ½ tsp sesame oil, 1 tsp grated garlic, and 1 tsp grated ginger. Simmer over medium-low heat for 6–8 minutes, stirring occasionally, until thick and syrupy. Remove from heat.

6

Transfer the wings to a large bowl and toss with the glaze until evenly coated.

Cabi Umami Dashi Soy Sauce bottle made in Japan, featuring illustrated label with playful characters on cream packaging.

As seen on this recipe

Umami Dashi Soy Sauce - $12.99

Less Sodium! Dashi is a umami packed flavor bomb. It’s also the backbone of most Japanese dishes. With the versatile flavors of dashi and soy sauce weaved together, a heavenly savory flavor and new staple is created!

 

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