Easy Honey Soy Chicken | Japanese Home Cooking #shorts #easyrecipes

By Just One Cookbook · 30 min

Ingredients

Instructions

1. Add 1½–2 lb chicken wings and 2 Tbsp sake to a large bowl, toss well, and set aside for 10 minutes, turning them halfway through.
2. Combine ¼ cup soy sauce, ¼ cup honey, ⅛ tsp Diamond Crystal kosher salt and ⅛ tsp black pepper in an airtight container or large resealable bag.
3. Crush or mince 2 cloves garlic and add to the marinade with 1½ tsp toasted white sesame seeds, reserving the rest for garnish. Mix well.
4. Pat the wings dry and add them to the marinade, tossing to coat. Seal and refrigerate for at least 3–4 hours, up to 24 hours. Drumsticks should marinate overnight.
5. Turn the wings a few times during marinating.
6. Preheat the oven to 400°F (200°C); for convection, reduce by 25°F (15°C). Line a baking sheet with parchment. Arrange the wings in a single, spaced layer without the marinade.
7. Bake 30 minutes, flipping halfway. Optionally cover loosely with foil for the first 15 minutes in a small oven. Uncover to finish and caramelize the glaze.
8. Halfway through, close the oven door quickly after flipping the chicken so the temperature does not drop. Watch closely as honey burns easily; if not browning enough, broil for a few minutes once cooked through.
9. Remove when the chicken is cooked through, nicely browned and charred in spots. Drumsticks take about 45 minutes; boneless thighs 25–30 minutes; boneless breasts 20–25 minutes.
10. Transfer to a plate and sprinkle with the reserved sesame seeds, optional chopped green onion or chives, and optional shichimi togarashi.

Summarized from Just One Cookbook's video. Watch it for the details.

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