Baked-Fried Japanese Chicken Drums

So I got some chicken drums…

Usually I opt for the wings, but something about these struck me. Maybe its because they were on sale at Publix… yeah, that’s probably it. Gotta take advantage of marked down Memorial Day goodz.

Anyway, I love a good, crispy chicken wing that’s coated in sauce and full of flavor.. and that’s exactly what I made! I wanted a good wing sauce recipe, and knew my blogger bud Byron at Pretty Practical Pantry had been on a wing kick lately. Every recipe he’s posted so far (even though he’s only newly added non-vegetarian recipes to his blog) has looked DELISH.

I decided on his Japanese wings recipe to use on these drums. I love a good Asian-inspired chicken wing recipe, and this one is super simple to throw together, and I used his ‘baked-fried’ method to give a yummy, crispy outside while keeping the meat super tender on the inside. 

I only changed up his recipe a little bit — by subbing his soy sauce for tamari…

Yeah what girl has just tamari in her fridge and NO soy sauce?! :-/ 

me! It’s basically the same thing, right?

Also, did you notice the awesome test-tube looking things in the background? They’re my new favorite in the kitchen! They’re different types of SPICY SALTS! Seven different kinds in all. I received these as a gift from Uncommon Goods – they’re an awesome online store that has tons of unique, mostly handmade gifts for people that already have everything. (Click here to view some other housewarming gifts from Uncommon Goods.)

I kept the Asian theme here and used the Szechuan salt. There’s others including a sriracha salt, Spanish chorizo pepper, habanero, jalapeno, smoked ghost pepper, and Hawaiian ‘fire walker’. There’s also a cool little recipe card that explains the heat level of each and how the salts can be used.

These would be great to bring to a foodie friend’s dinner party & get to taste the salts on different items. (Click here for more unique host/hostess gifts.) I totally see the flavored salts craze. I’m totally down with it!

Anyway, I also garnished with green onions here because they were growing like Jack’s beanstalk in my kitchen… had to chop ’em up! Speaking of kitchen gardening… I have really been trying to keep up with a lil herb garden in my window for the last few months. 

I’m not very good at it because it seems like it’s only the thyme that lasts until I have to throw everything out. But right now, the ‘kitchen garden’ is looking pretty dang good! Uncommon Goods has some awesome little windowsill grow boxes, and tons of other indoor gardening tools (here) — going to have to invest in some of these soon! I’ve received a few other awesome products from Uncommon Goods and will be sharing about those in a few future posts.

For now, enjoy the wings. They’re killer!

And be sure to check out more recipes at Byron’s blog Pretty Practical Pantry!

Baked-Fried Japanese Chicken Drums

2016-06-01 20:56:27

Serves 4

These chicken drums are first fried, tossed in an salty-sweet sauce, and then finished in the oven for a perfect crispy skin and Asian flavor.

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Prep Time

10 min

Cook Time

1 hr

Total Time

1 hr 10 min

Prep Time

10 min

Cook Time

1 hr

Total Time

1 hr 10 min

Ingredients

12 chicken wings, tips removed, and cut into two pieces

1 cup flour

1 tablespoon paprika

1 teaspoon salt

1 teaspoon black pepper

¼ cup tamari or soy sauce

⅛ cup white vinegar

⅛ cup rice vinegar

¼ cup sugar

2 teaspoons sesame seeds

Frying oil

Sliced green onions for garnish

Instructions

1. Rinse the chicken pieces in water and set aside on paper towels. Dry with more paper towels. Season chicken with salt and pepper.
2. Fill a large saucepan up a few inches of cooking oil (or more to deep fry). Bring to a temperature of 350 degrees.
3. Preheat your oven to 350 degrees.
4. In a bowl, whisk together the flour, paprika, salt and pepper. Add to a large ZipLock bag.
5. Add chicken and shake it all up until the pieces are coated.
6. Dip each chicken piece into the flour mixture and fry for 3 minutes on each side (in batches).
7. (*Byron's note: The goal is to create a firm crust on the chicken. Don't worry about cooking the chicken all the way through at this point.)
8. Remove and drain on a paper towel. When the chicken is all fried, place the pieces into a large bowl and set aside.
9. Line a baking sheet with parchment paper.
10. In a small bowl, whisk together the soy sauce, vinegar, and sugar until the sugar has dissolved.
11. Pour about 2/3 of this mixture over the fried chicken wings and toss to completely coat.
12. Using tongs, remove each wing and place on the baking sheet. Add sesame seeds to the rest of the mixture and combine.
13. Bake the wings for 20 minutes. Remove from the oven and return each wing to the soy sauce mixture you saved. Toss to coat again.
14. Place the wings back onto the baking sheet and return to the oven for 14 minutes. Turn the wings over at the 7 minute mark.
15. Remove from oven, transfer to a serving dish and garnish with fresh sliced green onions.

Adapted from Pretty Practical Pantry

Adapted from Pretty Practical Pantry

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