As an oriental take on the American bar food hot wings, this versatile dish can be served with rice as a complete meal, or just on its own as finger food when entertaining guests.

You will need:

Here’s what you do:
  • Cut the cucumber into sticks the size of your pinkie.
  • In a bowl, mix the miso, sesame paste, soy sauce, rice wine, sugar/honey and the Nanami powder together.
  • Spoon half of this mixture into a small bowl, to be reserved as a dipping sauce for the cucumber sticks.
  • Finely mince the ginger and add it into the remaining miso-sesame mixture.
  • Marinate the chicken wings for 20 minutes into the now ginger-spiced mixture.
  • Bake wings in a 375-degree oven until they sizzle and when you can see the fat dripping off them.
  • Serve wings with the cucumber sticks and the reserved dipping sauce.


Chicken wings have very high fat content because they are dark meat and are covered with lots of skin. Here’s how you can reduce your fat intake if you are on a diet like me:

  • Cut off and discard the triangular piece of skin found on the side of each wing before marinating. There’s nothing but chicken fat in it, so you aren’t missing out on anything by throwing it away.
  • Lightly coat the center oven rack with cooking oil, and bake the wings DIRECTLY ON THE RACK. This allows the chicken fat to drip off from the wings when baking and promotes crispiness. Be sure to put a tray under the rack to catch the fat.

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