Get ready for an umami bomb! These Japanese-inspired wings are made with shio koji (koji salt), a fermented rice that is combined with sea salt. It tastes slightly citrusy, and it brings out a ton of flavour in dishes like ramen, grilled meats, tempura, and more. We received ours from the chef at Dosanko, a wonderful new spot in East Vancouver offering Yoshoku-style dining that should definitely not be missed.
Koji Salt and Pepper Chicken Wings
- 1 lb. chicken wings
- 1 tablespoon koji salt plus more for serving
- 1 teaspoon black pepper
- 2 tablespoons mayonnaise
- 1/2 teaspoon sesame oil
- 1 tablespoon shichi-mi tōgarashi
- 1/2 lemon juiced
Heat oven to 400. Prepare a baking pan with a wire rack on top. Lay out the chicken wings on the wire rack. Season with koji salt and black pepper on both sides. Bake, uncovered for 35-40 minutes, flipping them at the half-way mark. They should be golden brown, and register an internal temperature of at least 165F.
Prepare the dip. In a small bowl, combine the mayonnaise, sesame oil, shichi-mi tōgarashi seasoning and lemon juice. Stir until well combined. Serve alongside wings and extra koji salt for dipping/sprinkling.
Shichi-mi tōgarashi and Koji Salt can both be found either online or at Japanese specialty stores.