Asian Hot Wings
Easy Asian-style hot wings with mirin, lime, chives and sriracha. Marinate 2+ hours and broil about 8 minutes per side for crisp, spicy wings.
Most people I know like hot wings. This is a slight variation, using Asian ingredients to marinade the wings and broiling them instead of frying.
Submitted by: Mabel from Chicago, IL
Yield: 4 whole wings or 8 pieces each
- Marinate wings in mirin, lime, chives, peanut oil and sriracha for at least 2 hours for flavor.
- Broil on a broiler pan about 8 minutes per side until skin is crisp and the internal temp reaches 165°F (74°C).
- Adjust heat by changing the amount of sriracha or add honey and less hot sauce for a sweet-spicy version.
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Preparation Instructions:
In a Ziploc bag, combine all marinade ingredients and mix well. Put in the wings and coat well. Squeeze out as much air as possible before sealing. Let marinate in the refrigerator for at least 2 hours.
Preheat the broiler. Place wings on the broiler pan and grill each side for about 8 minutes.
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More About This Recipe
Vary the amount of hot sauce to control the heat. Since the wings will not be doused with sauce after cooking, 1/3 cup sauce should not be too hot unless you want your wings mild. Another variation is to reduce the amount of hot sauce and mirin to 1/4 cup each and add 1/4 honey to the marinade.
Frequently Asked Questions
How long should I marinate the wings?
Marinate at least 2 hours in the refrigerator. For deeper flavor you can marinate up to 24 hours. Do not leave raw chicken at room temperature while marinating.
How do I make the wings crispy using the broiler?
Use a broiler pan or a wire rack over a baking sheet so air can circulate. Pat excess marinade off the skin before broiling. Place the pan 4 to 6 inches from the broiler element and broil about 8 minutes per side until skin is browned and internal temperature hits 165°F (74°C).
Can I grill or fry these instead of broiling?
Yes. On a hot grill cook 10 to 12 minutes, turning often. For deep frying, fry until golden and internal temp is 165°F, about 8 to 10 minutes depending on piece size. Wipe off excess sugary marinade first to prevent flare-ups or burning.
How can I control the heat level?
Reduce or increase the sriracha amount. For milder wings use 1/4 cup sriracha or less. For a sweeter but milder profile, use 1/4 cup mirin, 1/4 cup sriracha and add 1/4 cup honey to the marinade.
What can I use if I have a peanut allergy or lack mirin?
Substitute peanut oil with a neutral oil like canola or vegetable oil. If you do not have mirin, use a mild rice vinegar plus a small pinch of sugar, or a dry sherry in a pinch.
Can I make these ahead or freeze them?
Yes. You can marinate the wings and keep them refrigerated for up to 24 hours. For longer storage, freeze raw marinated wings for up to 3 months. Thaw in the refrigerator before broiling or cooking.
Should I bone out or use whole wings?
Both work. Whole wings or separated drumettes and flats cook similarly. Smaller pieces may cook faster, so check internal temperature and adjust cooking time accordingly.
Any tips to prevent the marinade from burning under the broiler?
Trim excess marinade off the skin before broiling or reserve a portion of the marinade and brush it on in the last 1 to 2 minutes of cooking. Watch closely since sugars in mirin or honey brown quickly under high heat.
How long should I marinate the wings?
Marinate at least 2 hours in the refrigerator. For deeper flavor you can marinate up to 24 hours. Do not leave raw chicken at room temperature while marinating.
How do I make the wings crispy using the broiler?
Use a broiler pan or a wire rack over a baking sheet so air can circulate. Pat excess marinade off the skin before broiling. Place the pan 4 to 6 inches from the broiler element and broil about 8 minutes per side until skin is browned and internal temperature hits 165°F (74°C).
Can I grill or fry these instead of broiling?
Yes. On a hot grill cook 10 to 12 minutes, turning often. For deep frying, fry until golden and internal temp is 165°F, about 8 to 10 minutes depending on piece size. Wipe off excess sugary marinade first to prevent flare-ups or burning.
How can I control the heat level?
Reduce or increase the sriracha amount. For milder wings use 1/4 cup sriracha or less. For a sweeter but milder profile, use 1/4 cup mirin, 1/4 cup sriracha and add 1/4 cup honey to the marinade.
What can I use if I have a peanut allergy or lack mirin?
Substitute peanut oil with a neutral oil like canola or vegetable oil. If you do not have mirin, use a mild rice vinegar plus a small pinch of sugar, or a dry sherry in a pinch.
Can I make these ahead or freeze them?
Yes. You can marinate the wings and keep them refrigerated for up to 24 hours. For longer storage, freeze raw marinated wings for up to 3 months. Thaw in the refrigerator before broiling or cooking.
Should I bone out or use whole wings?
Both work. Whole wings or separated drumettes and flats cook similarly. Smaller pieces may cook faster, so check internal temperature and adjust cooking time accordingly.
Any tips to prevent the marinade from burning under the broiler?
Trim excess marinade off the skin before broiling or reserve a portion of the marinade and brush it on in the last 1 to 2 minutes of cooking. Watch closely since sugars in mirin or honey brown quickly under high heat.
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