• 1/3 cup soy sauce
  • 3 TBSP mirin
  • 2 TBSP rice wine vinegar
  • 2 tsp sesame oil
  • 3 TBSP white miso paste
  • 3 TBSP honey
  • 2 garlic cloves, chopped
  • 1 thai chili pepper, minced
  • 12-15 chicken wings
  • salt and pepper
  • 1/4 cup coconut sugar
  • 1/4 cup green tea leaves
  • 3 star anise
  • 1/3 cup white rice
  • 1/4 cup sesame seeds
  • 4 scallions
  • 1/2 cup cilantro leaves
  • Sesame seeds for garnish

Passo a passo

  1. Whisk together the first 8 ingredients in a large bowl.
  2. Season the chicken with salt and pepper and add to the bowl. Marinate in the fridge for 2 hours.
  3. Remove chicken wings from marinade. Cover the inside of a wok with heavy duty aluminum foil leaving about 4-5 inches hanging over either side.
  4. Place the sugar, green tea, rice, star anise, and sesame seeds in the foil in the wok and stir. Heat over medium high heat for about 5-8 minutes, the mixture should begin to smoke. place a rack over the wok and put chicken wings on the rack.
  5. Cover with a second piece of foil, using the overhanging part of the bottom piece of foil to crimp together with the top piece and form a tight seal. Cook over the heat for 12 minutes. then turn off the heat and leave for an additional 20 minutes.
  6. Turn on the broiler and place chicken on a baking sheet. Broil until crispy and dark on both sides about 10 minutes.
  7. To finish: garnish with cilantro, sesame seeds and green onions.