Wasabi and Sesame Grilled Chicken Wings
Posted by: Jack at Recipes From Friends
Tue, 1 Feb 2005, at 7:14 a.m.
Just a mouthful of flavors. Lemon, soy sauce, sesame and wasabi combine to
overwhelm your taste buds and clear your sinuses.
Makes 4 servings
4 pounds chicken wings, sectioned
Sesame Marinade (recipe follows)
3/4 cup Wasabi Sesame Dipping Sauce (recipe follows)
Prepare the marinade according to the recipe. Marinate the chicken wings in
enough of the marinade to cover (refrigerate the rest) for 1 hour under
refrigeration. Stir occasionally. Once the chicken is in the marinade, prepare
the Wasabi Sesame Sauce.
I prefer to grill my wings over low heat until browned and the meat is firm,
about 40 minutes. You might choose to cook yours in the oven. Baste the wings a
few times during the cooking process. Make sure that the internal temperature is
at least 160 degrees F. before serving them.
Serve the wings on a large warm platter. Drizzle a little of the sauce over the
chicken and serve some on small plates or in a small dipping bowls on the side.
1/2 cup white wine
1/2 cup soy sauce
1/4 cup peanut oil
1/4 cup sesame oil
1 tablespoon Mirin (sweet rice cooking wine)
3 tablespoons sesame seeds
1 tablespoon dry mustard
1 teaspoon cracked peppercorns
1 tablespoon fresh garlic, chopped
2 tablespoons fresh ginger root, grated
2 scallions, chopped
Combine all ingredients in a bowl and stir to incorporate. This marinade can be
made ahead of time and stored in the refrigerator.
For whole birds, like chicken or pheasant, allow at least 3 hours marinade time.
For red meat steaks, allow 45 to 60 minutes.
Use the marinade to baste meats on the grill for a moist, more flavorful
Wasabi Sesame Dipping Sauce
You can adjust the heat of this sauce simply by adding or subtracting the Wasabi
2 tablespoons Wasabi or Japanese Horseradish Powder
1/2 cup soy sauce
1 teaspoon sesame oil
1/2 lemon, juiced
1 tablespoon toasted sesame seeds
Mix the Wasabi powder with enough cold water to make a stiff paste. Let it
mature for 30 minutes to develop its heat. Whisk in the soy sauce, oil, and
lemon juice. Add the sesame seeds just before serving. Serve the sauce on flat
plates so your guests can roll their food in it, Japanese style.