Momofuku Chicken Wings | Easy Japanese Recipes at

Momofuku Fried Chicken

Course: Appetizer, Main Course
Cuisine: Chinese, Japanese
Keyword: broiled chicken, fried chicken
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 as appetizer
Author: Nami
Chicken with amazing sauce made with garlic, ginger, chilipepper, rice vinegar, soy sauce, and sesame oil. Perfect recipe for busy weeknight!


  • 3 lbs chicken wings (flats/drumettes)


  • 2 Tbsp garlic (2 Tbsp = 5-6 large garlic cloves) (finely chopped)
  • 2 Tbsp ginger (fresh, chopped, peeled)
  • ¼ tsp chili pepper (fresh, finely chopped)
  • ¼ cup rice vinegar
  • ¼ cup usukuchi (light-color) soy sauce (or replace ¼ cup Usukuchi with 3 Tbsp soy sauce + 1 Tbsp water)
  • 2 Tbsp neutral flavor oil (vegetable, canola, etc)
  • ¼ tsp sesame oil (roasted)
  • Tbsp sugar
  • Freshly ground black pepper


  1. Gather all the ingredients.

    Momofuku Chicken Wings Ingredients
  2. Line a baking pan with aluminum foil (so that you don’t have to clean later) and spray oil on the broiler rack. Place the chicken wing, skin side down, on the rack. Set the broiler to High and place the broiler rack 6 inch away from the heating source. Broil for 10 minutes, or until nicely browned. Then flip the chicken (now skin side is up) and broil for another 10 minutes.
    Momofuku Chicken Wings 1
  3. While chicken is baking, combine all the ingredients for the Sauce in a small saucepan. Bring it to a boil, stirring once in a while, and turn off the heat.
    Momofuku Chicken Wings 2
  4. When chicken is done, pour the Sauce in a large bowl and toss the chicken wings in the sauce to coat. Serve on a plate and pour the extra sauce as you eat.
    Momofuku Chicken Wings 3

Recipe Notes

Source: Inspired by A Cup of Mai, slightly adapted from Steamy Kitchen, Originally from Momofuku cookbook by David Chang.


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