Is it just me, or does this feel like the 17th week of February? The February Doldrums are real, and if you suffer from them too you could use a vibrantly red, meaty, warming one pot dish to ward them off. This Beef Sundubu-Jjigae is read more
Japanese Cream Stew — or kurīmu shichū — is a beloved Japanese home-style dish inspired by Western cream stews, but adapted to local tastes: lighter, adorned with colorful veggies, and beautifully balanced. Tender chicken, carrots, potatoes, mushrooms, and broccoli simmer in a silky white sauce read more
This time of year always feels like a sprint—shopping, hosting, remembering to feed the people who live with you…. Between holiday errands, late-night gift wrapping, and prepping for houseguests, December cooking needs to be simple but still feel special. These Salt and Pepper Wings hit that sweet spot. They’re quick to throw together, deeply savory, and perfect for nibbling with a cocktail in hand.
And because everything feels a little extra this time of year—extra plans, extra people, extra chaos—there’s something nice about having a recipe that’s pared down to the essentials. No glaze, no complicated marinade, no deep-frying. Just simple, clean flavors and the kind of crispy skin that keeps everyone circling the kitchen island. Just a quick soak in sake, a sprinkle of seasoning, and either a blast in the air fryer or a few minutes under the broiler. Suddenly you’ve got a platter of crisp, juicy wings that disappear faster (seriously, make a double batch) than you can put them down, so let’s get into it.
You can leave your chicken wings whole if you want, but I like to break mine down. I find that people tend to either prefer the drumettes OR the flats and this way everyone can grab their favorite piece.
Start by cutting off the tip with a sharp knife:
Locate the joint between the drumette and the wingette and press down with your knife to separate the two:
My super simple Salt and Pepper Wings start with a super simple marinade. So simple that there’s just one ingredient: sake! In many Japanese kitchens, sake isn’t just for sipping or for splashing into sauces — it’s also used as a gentle, effective marinade that tenderizes proteins and keeps them juicy. But don’t worry, this isn’t an hours long bath, even a short 10–15 minutes works wonders. The sake lightly seasons the wings, helps remove any raw poultry aromas, and starts breaking down the fibers so you get incredible tenderness without any long wait.
Add the wings and the sake to a large zip lock bag. Take this time to pour everyone a drink, my Ginger Saketini perhaps? By the time that is done, the wings will be done marinating.
Once they’ve had their 15 minute sake bath, it’s time to dry the wings off. This is the secret to getting that beautiful crispiness from the air fryer or broiler without dredging or deep-frying. Moisture is the enemy of browning; the drier the surface, the crispier the salt and pepper wings.
Now you get to choose your culinary adventure; do you want to air fry these beauties or use your oven’s broiler? Both methods will produce gorgeous, bronzed crispy Salt and Pepper Wings. The broiler requires a bit more oversight to ensure they don’t burn. I give you directions for both methods on the recipe card.
Spray the baking pan with oil:
Lay the wings in a single layer. If you have a small air fryer you may have to cook them in multiple batches.
Season with salt:
And pepper:
Air fry (or broil) according to the instructions on the recipe card:
When they are finished you will gave gloriously browned wings:
These Salt and Pepper Wings will already absolutely phenomenal as is, but I like to serve them with lemon wedges and shichimi togarashi to take them to another level:
I hope these wings help you find some easy bliss in the middle of the holiday chaos, I know they’ve been a lifesaver in my home! Let me know what you think, leave a comment below, and tag us in your pics @funkyasiankitchen, we love hearing from you.
Can’t get enough chicken wings? Try my Sriracha Honey Wings or these Smoked Wings!
For Serving:
Marinate the wings
Add the wings and sake to a gallon zip top bag, squeezing out all of the air. Marinate for 10-15 minutes.
Dry the wings
Remove and pat dry each wing with paper towels. Place the wings on a plate and lightly sprinkle with salt and ground pepper on both sides.
Airfry or Broil the wings
To Airfry:
If you do 2 trays, you should rotate the tray positions and flip the wings over to the other side half way through, for even cooking/browning. Airfry for 20-25 minutes at 400 degrees.
To Broil:
Spray a rimmed baking sheet with oil and place the wings skin side up.
Preheat the oven broiler on high for 3 minutes before cooking. Place the baking sheet in the middle rack of the oven, about 8 inches away from the heating element. Cook for 9–10 minutes, until nicely browned and crispy. Then, flip the wings to cook the other side (skin side) for another 9–10 minutes. Watch the chicken carefully so it does not burn; if your oven is small or strong, lower the heat to medium (if available) or on a lower rack.
Keywords: wings, cantonese, appetizers, starters, chicken, small plates, air fryer, quick, holiday, lunar new year,
If you’ve ever been lucky enough to wander through a Taiwanese night market in Chiayi county, you would recognize the smell of hū jī ròu fàn—Taiwan’s beloved turkey rice—hitting you long before you see the stall. It’s humble, comforting, and wildly satisfying for something so read more
Hot and Sour Soup has stood the test of time. That perfect balance of savory, tangy, and just the right amount of heat — it wakes up your palate and satisfies every craving at once. Forget the gloopy takeout versions- homemade Hot and Sour Soup read more
I love a good Caesar salad, but sometimes the classic version can feel a little heavy. And if I’m being honest, I don’t always feel up to the task of separating eggs and whisking together a mayo from scratch. That’s why I decided to ditch the egg and oil and instead use silken tofu for a dressing that’s fast, creamy, and lighter than the original. It’s silky, tangy, and packed with umami from anchovies, Parmigiano Reggiano, and Japanese Worcestershire sauce, which gives it a subtle sweetness and depth that makes this version truly special. I like to use a mix of romaine and kale for the best of both worlds — the romaine adds crunch and freshness, while the finely sliced kale brings a little chew and earthiness. Together they make the salad more interesting and satisfying. I also add a few paper-thin slices of red onion for a touch of sharpness and color. This Kale Caesar Salad is perfect for an easy lunch or as a crisp, refreshing side with dinner. Best of all the dressing keeps for a week, so you can make extra and use it on everything from roasted vegetables to grain bowls, so let’s get into it.
Many decades ago when my husband and I were working in Chicago for a well known restaurant group, one of the chefs came over from his restaurant to get some tofu. He was experimenting with a new Caesar dressing. I didn’t get to try his version, but it was the source for my own inspiration.
I start making my Kale Caesar Salad by whipping up the dressing. You can use either a traditional blender or an immersion one. Silken tofu gives the dressing its creamy texture without any egg or oil — it blends up smooth and light in seconds. Add 4 ounces of the tofu (a quarter of the container) to either the blender pitcher or your immersion blender cup:
Add the minced garlic:
Now, I don’t want to hear that you “don’t like anchovies”. Don’t even think about skipping them — they’re what make a Caesar taste like a Caesar. Trust me, it won’t be fishy, just delicious. Start with just 1 if you’re really cautious. But I think once you taste the savory umami pop they add, you’re going to use all 3.
Now we’ll add the far less controversial ingredient- parmigiana reggiano! Please splurge and get the real deal. The fake stuff cannot match the amazing flavor. You can get it already ground or shave off what you need from a block.
Next I add Worcestershire sauce. I prefer to use a Japanese brand as it is milder and a tad sweeter:
Then the red wine vinegar is added. You can use 1/2 a lemon instead if you prefer:
Every good Caesar dressing needs some olive oil:
A tablespoon of Dijon mustard:
Season with salt and pepper:
And finally a little water to help it blend:
Blend until smooth and creamy. The dressing keeps for a week so you can make it ahead and enjoy a couple Kale Caesar Salads during the week.
With our Caesar dressing ready it’s time to assemble the salad. Trim the romaine and cut it into generous bite sized pieces:
Then it’s time to prepare the kale. (If you don’t love raw kale, check out my tip in the notes below the recipe!) First strip the leaves from the rough, woody stems:
Stack the leaves and roll them like a cigar, and then cut the kale into thin ribbons, as thin as you can get them:
Wash the greens and then spin them dry. Alternately if you don’t have a salad spinner you can gently dry them in clean dishtowels. You don’t want to skip this step, kale can be gritty.
The last thing to do is to thinly slice the red onion. I like to soak it in water for a couple minutes to remove it’s sharp bite.
Soak slices for 5 minutes:
Now all that’s left to do is assemble your kale caesar salad and dig in!
Add a little more cheese!
I hope you love this lightened up caesar salad as much as I do! Make it this week and let me know what you think! Tag us in your pics @funkyasiankitchen, we wanna see your creations!
Feeling the salad vibes? Check out my Salad Archives, there’s tons of inspo like my Wild Mushroom Salad or this simple Lemon Chicken Salad.
Make Dressing combine all of the dressing ingredients in a tall cup or a blender cup, if you are using a standard blender. Blend the ingredients well with an immersion blender until creamy and smooth. Set aside or refrigerate until ready to use.
Prepare the Greens Cut the romaine lengthwise into strips and then cut across the strips to yield largish bite sized pieces. Strip the kale leaves off of the stem. Discard the hard fibrous stems. Stack the kale leaves and then roll them into a tight cylinder, like a cigar. Cut the kale into very fine slices, as thin as you can manage. Wash the greens and then spin them in a salad spinner to dry.
Slice the onion as thinly as you can manage and then dunk the sliced onion into a bowl of ice water. Let the onions soak for 5 minutes which will tame the sharp bite. Drain well and set aside.
Arrange the Salad Place the greens onto a large platter and scatter with the red onions. Serve with the dressing, grated cheese, and black pepper on the side.
*The dressing yields a little over a cup. Save any unused dressing for another meal. The dressing keeps for a week.
*This dressing is not a tart Caesar dressing. If you prefer more zing, increase the red wine vinegar to 2 Tablespoons.
*Japanese Worcestershire sauce is milder and more flavorful than American Worcestershire. It is available at Asian grocery stores. I like the Bulldog brand, which is common. If you prefer to use American worcestershire sauce, do not add any additional vinegar until tasting it first.
*Please make the dressing with the anchovies, even if you don’t normally like them. I promise it will not be fishy. Start with 1 anchovy fillets for beginners. I like to use 4.
*I don’t mind eating raw kale but you can also massage the kale to break it down and make it easier and more pleasant to consume. This process decreases the volume of kale so you may want to add double the amount of kale in the recipe. To massage the kale, add the cut kale into a large bowl and drizzle a couple teaspoons of neutral oil, a pinch of salt and a couple teaspoons of red wine vinegar over the kale.
Use clean hands to massage the leaves. Vigorously rub, scrunch, and squeeze the kale between your fingers for 2-5 minutes. The leaves will soften, becoming darker green and shiny, and the volume of kale in the bowl will shrink. Let the kale sit for 5-10 minutes, which will allow the marinade to further break down the leaves.
Keywords: kale, tofu, healthy, caesar, salads, quick
Hi there!
I’m Kazu, a restaurateur in Miami who wants to show you all of the best tricks for creating restaurant quality Asian meals at home.
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