Rio’s Spicy Chicken Wings Recipe (2024)

It's a Japanese spice blend. Whole Foods carries it. Other places too, I bet.

Thanks for explaining red yuzu kosho. But why not define shichimi togarashi?

Made these wings tonight on the grill, omitted the added 1/2 teaspoon of salt in the marinade, and they were delicious ... and salty. Would definitely make again (they are wonderfully addictive) but would use low-sodium soy, seriously reduce the amount of nam pla to half a tablespoon or less, and possibly leave it out of the glaze entirely. Seriously, this is a pretty salty dish.

Added a couple of splashes of sesame oil to the glaze. Yummy recipe, easy to make. Will definitely make these again.

I used the leftover glaze on salmon later in the week, and it was delicious.

Too salty. Why have the salt when you've already got all that fish sauce and soy sauce?

I tend to season wings pretty simply before I cook them, so this was more of a project than usual. The result was very tasty. I used low sodium soy sauce, and chili paste/lemon instead of the yuzu kosho. I will make these again.

These wings were so good I decided to make the same recipe for chicken thighs. It worked! I marinated them per the recipe then after 60 minutes in the convection oven at 350 degrees I drizzled the glaze over each thigh and served the rest of the glaze as a dipping sauce. Fantastic!This recipe is going into my regular rotation of favorite, tasty recipes.

I prepared these wings last night, MINUS THE GLAZE!
I added the yuzu kosho and the togarashi to the marinade.
I baked them for 30 mins.turning them once.
Deliciously spicy! Accompanied the dish with raw carrots
dipped in tsatziki.

This recipe is really REALLY delicious! We've done the wings on the BBQ and under the grill and they came out perfectly.

These are the absolute best!!! The glaze and marinade are so flavorful! I used sambal oelek in place of the red yuzu kosho with lemon juice and zest as Melissa Clark suggests. I used the shichimi togarashi and would recommend. Devine!!

Melissa is gifted at taking what could be complex steps and making them simple and visually appealing. I love it that she tastes the food she cooks in the video. Will try this as soon as I have the glaze ingredients. Happy to hear that Melissa doesn't deep fry food at home.

Made them on the grill with lemon juice/zest and Frank's instead of yuzu koshu, and they were delicious. Agreed with others on salt - added no additional, and it was still slightly salty (but good). Not as crispy as I'd hoped - might try frying them next time.

Yummy. The first note you taste is the salt, even though I used light soy sauce and cut the salt. There is more than enough salt in the soy sauce, nam pla, and shichimi togarashi. For the glaze, I could not find red yuzu koshu, and used dried yuzu with several dashes of sansho instead. I would make it again!

I would give this 5 stars, but for the glaze. To me, the glaze is both unnecessary and not particularly to my taste.Using just the marinade (and maybe the garnish), this is the recipe I most often use for chicken wings - and drumsticks. I think it is delicious; and so does everyone else who's been lucky enough to get some.

Usually Melissa Clark recipe and/or five star rated Times recipes are a win. Unfortunately, this was a salt bomb (even with leaving the salt out of the marinade). I reduced the sauce more, so it would stick to the wings. It was all pretty one note.can’t imagine making it again. But I still love Melissa Clark.

I had to substitute something for the mirin, because I live with a recovering alcoholic and mirin is wine, and I have sworn to him that I would not cook with spirits. I used, instead, 1 cup of white wine vinegar and 5 tablespoons of sugar. I don't know how the "original" tastes - but these were delicious! So, if any of you has made a similar promise to a recovering alcoholic that you love, try it this way. Really awesome!!!

I added a 2 tablespoons of Chilly Sauce to add some kick

These were amazing, whole family devoured, even the picky eaters! I used low sodium soy and the saltiness level was perfect. Would def make again.

I happened to have all ingredients on hand, even the yuzu koshu, but very little time. So I air fried the wings and then tossed in the glaze, skipping the marinade. They are wonderful this way! I cannot imagine missing out on the amazing citrus-y yuzu flavor. For those who wanted a sweet marinade so they added honey… actually, that is what the mirin is for. Check your ingredients. Many mirins list a Sugar as the first ingredient.

Skipped glaze—v good

These wings were so good I decided to make the same recipe for chicken thighs. It worked! I marinated them per the recipe then after 60 minutes in the convection oven at 350 degrees I drizzled the glaze over each thigh and served the rest of the glaze as a dipping sauce. Fantastic!This recipe is going into my regular rotation of favorite, tasty recipes.

Just made these again after revisiting my 5-star review of a few years ago. Used about 2-1/2 lbs of wingettes, used the recommended substitute of hot sauce and lemon juice rind, then followed recipe exactly. Had dinner for two with French fries and refreshing Asian cucumber salad. As delicious as I recalled from first time. Highly recommend a supply of wet wipes in lieu of paper or cloth napkins - definitely finger lickin’ terrific.

Made this according to the recipe, marinated the wings overnight. Broiler is not working so I baked them at 500. Pressed for time and considering making the glaze, I tested one of the wings “pre-glaze.” It tasted so good that I served them unglazed. Delicious. And now, I can make the glaze for the leftovers…..

Improvised due to lack of some spices. Only used hot sauce (Tabasco) mi us Leon and lemon zest in glaze. Used vegan fish sauce. Got rave reviews

Tasty marinade and sauce! I made miso roasted cauliflower with the wings. Delish!

So good. Not crispy but delicious anyway. I used no extra salt but sprinkled a little on the wings after I tasted one before serving. It definitely improved the taste. Thanks for posting this.

We absolutely loved these. Had them alongside some cabbage/carrot stir fry and white rice. Will make again, and again. Based on the salt comments I did 1 Tbsp of Tamari in the glaze instead of 2 and it was perfect.

This glaze was not ... good. As Blue Jay commented, it's far too salty. I added a thwack of brown sugar, half a lime and some sesame oil to fix it.