Yuzu Kosho “Buffalo” Wings

These wings, coated in spicy/salty Japanese yuzu kosho sauce, crisp up in the oven, so you can focus on the game rather than the deep fryer.
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These chicken wings crisp up in the oven, so you can focus on the game rather than the deep fryer.

Yuzu Kosho, The Missing Condiment in Your Life
Ingredients
  • 3 pounds chicken wings, tips removed, cut into wings and drumettes
  • 1 tablespoon baking powder
  • 2 teaspoons kosher salt
  • 2 tablespoons softened or melted butter
  • 1 tablespoon honey
  • 3 tablespoons red yuzu kosho, divided
  • 2 tablespoons fresh-squeezed lime juice, divided
  • ¼ cup mayonnaise or yogurt
  • Celery sticks (optional)
Directions

Preheat oven to 300°F. Line rimmed baking sheet with foil, and set wire rack on top. Pat wings dry with paper towels. In large bowl, toss wings with baking powder and salt. Place on rack, leaving a little space between each wing.

Bake for 30 minutes. Turn wings over. Increase heat to 450°F. Bake another 30 minutes. Remove from oven. Toss wings in “Buffalo” sauce (recipe below). Bake 10 minutes. Serve warm with dipping sauce and celery sticks, if desired. Serves 4-6.

"Buffalo" Sauce

Whisk together butter, honey, 2 tablespoons yuzu kosho and 1 tablespoon lime juice.

Dipping Sauce

Whisk together mayo or yogurt with 1 teaspoon yuzu kosho and 1 tablespoon lime juice.

Published on November 4, 2016
About the Author
Nils Bernstein
Contributing Editor, Food

A fan of sweet wines, sour beers, and old-school Rioja, Bernstein is an exhaustive traveler in search of new and unsung chefs and restaurants, innovative wine and food pairings, and eating and drinking at the source. In addition to Wine Enthusiast, Bernstein has written for Bon Appetit, Men’s Journal, New York Times, Men’s Fitness, Hemispheres, and Kinfolk, among others.

Email: nbernstein@wineenthusiast.net



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