Hanjan Chicken Wings Recipe (2024)

I've made this a few times, once using the broiler, the other times I cooked them on the stove top in a cast iron grill pan. Both do a good job. The first time, I made it just as directed. But I wondered if I could do more frugally without compromising taste. Good news: you can. I used 4 oz. soy sauce, 3 oz. sake, all the garlic (because who ever heard of too much garlic?) Every bit as good, and I've even marinated up to 40 wings in that amt. with no loss of flavor.

Used locally-sourced, organic wings and this recipe allows the focus to be on the wings and not some super-syrupy sauce. As it was raining, cooked the wings under the broiler and they came out great.

This recipe is astonishingly easy under the broiler! I don't stock sake or mirin, so I substituted dry vermouth and shaosing rice wine respectively. Soaked the wings while the broiler heated up and cooked for about 12 minutes per side. Served topped with toasted sesame seeds, chopped scallions and cilantro. FABULOUS!Also, I had some old celery and baby carrots, so served those alongside. Mixed up a quick dip of mayo, sour cream, a touch of gochujang, and a sprinkling of Beau Monde seasoning.

I used the soy sauce and mirin and garlic but didn't have sake so I used a combo of rice vinegar and hard apple cider as an approximation. Next time I would add either chile flakes or hot sauce: sriracha or gochujang, for a little kick.

add garlic to marinade.

Mirin is strictly for cooking, not drinking. The flavor mellows as the sugars caramelize during cooking. It offers a sweet counter balance to the salty soy.

These are just darn good!

As suggested by another reader, I greatly reduced the soy sauce, sake, and mirin. I also added a T of sesame oil. We broiled the wings and loved the flavor. Will make again. (Husband was a strictly Wings with Pesto guy, but this made him happy.)

Came out great on a preheated sheet pan in a 450 degree oven. Flipped after 15 minutes and finished on the bottom rack.

We used organic chicken wings and high quality ingredients and found the wings very boring. The flavors were subtle, but we can’t understand the positive comments on this dish. B- at best.

Good, simple. Not outstanding. Substituted sherry for sake. Made half the the wings with Mark Bittman’s Gochuchang ginger sauce which you toss after grilling ‘naked’. Both were good.

I don’t get the superlatives. Followed as written and found the wings terribly bland. Probably need to marinade longer.

So easy. And delicious. I can see a crowd eating these non-stop. Anyway, I marinated 10 "Buffalo" chicken wings (I don't know exactly what that means but that's what the Bell & Evans package said). Used about half the amounts of marinade, subbed rice cooking wine for the sake, lots of garlic, and then grilled after marinating for maybe 35 minutes. Delicious and addictive,

I didn't have sake so I used rice wine vinegar and water. I cooked the wings in the air fryer. They were really delicious! I will make this recipe again.

Cooked in oven - 500F for about 35 minutes - definitely drain well from marinade (or they could burn). Delicious and simple. Can only imagine that if done on a grill (especially charcoal), they would be even better.

Cooked them on my Traeger Smoker. Smoked them for 2 hours at 180°F. Took them off the grill then "reverse-seared" them for 8 minutes. Worked perfectly.

These are just darn good!

As suggested by another reader, I greatly reduced the soy sauce, sake, and mirin. I also added a T of sesame oil. We broiled the wings and loved the flavor. Will make again. (Husband was a strictly Wings with Pesto guy, but this made him happy.)

Just made these on the charcoal grill last night. I was afraid they might taste too plain so i added some grated ginger and garlic to the marinade. Also let them sit in marinade for a few hours longer, turned out great. Ill probably make it again

They are not teriyaki wings since you do not use sugar and reduce. That is the difference. They aren’t sweet.

This recipe is astonishingly easy under the broiler! I don't stock sake or mirin, so I substituted dry vermouth and shaosing rice wine respectively. Soaked the wings while the broiler heated up and cooked for about 12 minutes per side. Served topped with toasted sesame seeds, chopped scallions and cilantro. FABULOUS!Also, I had some old celery and baby carrots, so served those alongside. Mixed up a quick dip of mayo, sour cream, a touch of gochujang, and a sprinkling of Beau Monde seasoning.

What can I substitute for Mirin? I tasted it and I don't like it. I don't want to buy a bottle of something I will never drink!

add garlic to marinade.