Name: Pan-Steamed Chicken Wings Marinated in Baking Soda
Cuisine: 和食
Ingredients: 250g chicken wings; About 3 king oyster mushrooms; Sesame seeds, to taste; 1 tbsp soy sauce (for marinade); 1 tsp tsuyu (noodle soup base) (for marinade); 1 tsp mirin (for marinade); 1 tsp sugar (for marinade); 1 tsp milk (for marinade); 1g baking soda (for marinade); A small amount of oil (for frying); A small amount of water (for steaming)

About "Pan-Steamed Chicken Wings Marinated in Baking Soda"

Chef Morita explains the three reasons chicken wings turn out tough (salt, vinegar, and high-heat cooking) and shares how to solve them using a marinade with baking soda and milk. Adding baking soda to the soy sauce-based marinade makes it alkaline, which dramatically increases moisture retention. Slow-steaming over low heat gelatinizes the collagen, resulting in fall-off-the-bone, melt-in-your-mouth tenderness. This home-friendly recipe delivers a charcoal-grilled aroma using just one pan, and because the wings stay tender even after cooling, they are perfect for bento boxes and meal prep.

Introduction to 予約7年待ち「肉の鬼才」森田隼人の料理研究所 →

Tips for Making "Pan-Steamed Chicken Wings Marinated in Baking Soda"

Prep
- Do not salt the chicken wings beforehand. Salt draws out moisture and makes the meat tough.
Prep
- Avoid using vinegar. It is ineffective at removing odors from chicken, pork, or beef, and actually toughens the meat.
Prep
- Wash the wings in room-temperature water, focusing on squeezing out blood from around the bones, then pat completely dry.
Marinade
- Adding 1g of baking soda to the marinade makes the meat alkaline, boosting moisture retention and helping flavors penetrate deeply.
Marinade
- Adding 1 tsp of milk as a secret ingredient uses proteins and fats to neutralize the distinct gamey odor of chicken wings.
Marinating
- Squeeze the air out of the ziplock bag, lay it flat, and marinate in the fridge for at least 1 hour (can be prepped the day before).
Heat control
- Do not cook over high heat. First, sear the skin over medium heat until browned, then add water, cover, and steam-cook over low heat for 5 to 6 minutes.
Heat control
- Steam-cooking over low heat keeps the internal temperature at 70–85°C (158–185°F), gelatinizing the collagen for fall-off-the-bone tenderness.
Finishing
- After removing the lid, evaporate the moisture while searing the other side, then add the remaining marinade to glaze everything beautifully.
Storage & Prep
- Since they stay tender even when cold, they are perfect for bento boxes and meal prep. Reheating in the microwave for 2 minutes keeps them juicy.

Ingredients for "Pan-Steamed Chicken Wings Marinated in Baking Soda"

11 items

* Tap ingredient names to find on Amazon

250gchicken wings
About3 king oyster mushrooms
Sesameseeds, to taste
1tbsp soy sauce (for marinade)
1tsp tsuyu (noodle soup base) (for marinade)
1tsp mirin (for marinade)
1tsp sugar (for marinade)
1tsp milk (for marinade)
1gbaking soda (for marinade)
Asmall amount of oil (for frying)
Asmall amount of water (for steaming)

How to Make "Pan-Steamed Chicken Wings Marinated in Baking Soda"

1
[Make the marinade] Thoroughly mix 1 tbsp soy sauce, 1 tsp tsuyu, 1 tsp mirin, 1 tsp sugar, 1 tsp milk, and 1g baking soda to create the marinade.
2
[Prep the chicken wings] Wash the chicken wings under room-temperature water. Focus on the area around the bones, squeezing out any remaining blood (be careful not to splash water). Once washed, thoroughly pat dry with paper towels.
3
[Marinate] Place the chicken wings in a ziplock bag, add the marinade, squeeze out the air, and seal. Lay the bag flat to ensure even marination, and refrigerate for at least 1 hour (can be prepped the day before).
4
[Prep mushrooms] Shortly before the marination time is up, cut the king oyster mushrooms in half crosswise.
5
[Sear the skin] Heat a frying pan over medium heat and add a small amount of oil. Lightly drain the marinade from the chicken wings, place them skin-side down in the pan, and sear for about 1 minute until browned.
6
[Steam-cook] Once the skin is browned, add the king oyster mushrooms to the pan, pour in a small amount of water, cover with a lid, and steam-cook over low heat for 5 to 6 minutes.
7
[Sear the other side] Remove the lid and flip the chicken wings and mushrooms. Cook while letting the moisture in the pan evaporate.
8
[Glaze with sauce] Pour the remaining marinade from the ziplock bag into the pan. Toss to coat the chicken wings and mushrooms, reducing the sauce until it thickens and glazes them beautifully.
9
[Plate and serve] Transfer to a plate, sprinkle with sesame seeds to taste, and serve.

Detailed Commentary on "Pan-Steamed Chicken Wings Marinated in Baking Soda"

* Content organized by topics from the video.

From Tough Wings to Restaurant-Quality Flavor

The video begins with the videographer, Rick, feeling disappointed about the tough, dry chicken wings he bought from a supermarket deli. To solve Rick's dilemma, Chef Morita steps up. 'People often think chicken wings are difficult to cook, but there are actually many tips we can learn from Nagoya's food culture,' Morita says. In this video, he shares professional techniques to achieve a charcoal-grilled aroma and incredible tenderness using just a single frying pan, without any special equipment. This masterclass-level recipe reveals how to dramatically revive even frozen chicken wings into a dish that easily beats restaurant quality.

Why Wings Get Tough and the Secret to Softness

Chef Morita points out three reasons why chicken wings turn out tough: salting them beforehand (which draws out moisture), using vinegar to remove odor, and cooking them quickly over high heat. In particular, while vinegar is effective for removing fish odors, it does not work on chicken, pork, or beef, and actually toughens the meat, making it a major culinary taboo. Instead, Morita proposes an alkaline cooking method using baking soda. Adding just a tiny pinch of baking soda dramatically increases the meat's moisture retention, allowing flavors to penetrate deeply. This ultimate chicken wing hack results in plump meat that effortlessly slips off the bone.

The Golden Ratio Marinade and Odor Prep

First, prepare the golden ratio marinade. Combine 1 tbsp soy sauce, 1 tsp tsuyu, 1 tsp mirin, 1 tsp sugar, 1g (a pinch) of baking soda, and a secret ingredient: 1 tsp of milk. The proteins and fats in milk beautifully neutralize the distinct gamey odor of chicken wings. Next is the prep work. Since the odor of chicken wings stems from blood trapped near the bones and protein breakdown, it is best to wash them thoroughly under room-temperature water. After washing, pat them completely dry with paper towels. Place them in a ziplock bag, add the marinade, squeeze out the air, lay the bag flat, and let them marinate in the refrigerator for 1 hour (or overnight).

Steam-Cooking to Gelatinize Collagen

After marinating for an hour, it's time to cook. Heat a frying pan over medium heat, add a little oil, and place the chicken wings skin-side down. Because of the soy sauce in the marinade, they will develop a beautiful sear in about 1 minute. At this point, add the king oyster mushrooms, pour in a small amount of water, cover, and steam-cook over low heat for 5 to 6 minutes. This slow steam-cooking is the key. The collagen in the joints between the bones gelatinizes when cooked gently at temperatures between 70°C and 85°C (158°F to 185°F), becoming incredibly tender. While steam is 100°C (212°F), the internal temperature of the meat is kept at the optimal range, resulting in a luxurious texture where the meat falls right off the bone.

The Final Glaze for a Savory Finish

After 5 minutes of steaming, remove the lid. Since there will still be some liquid in the pan, adjust the heat to evaporate the moisture while flipping the chicken wings and mushrooms to brown the other side. The king oyster mushrooms, having absorbed the steam, will be wonderfully plump and juicy. Once the moisture has evaporated, pour the remaining marinade from the ziplock bag into the pan. Reduce the sauce while tossing everything to coat, adding a gorgeous glaze and deep umami to the wings and mushrooms. Plate beautifully, sprinkle generously with sesame seeds, and your mouthwatering, fall-off-the-bone chicken wings are ready.

Incredible Fall-Off-the-Bone Tenderness

It's time for the taste test. Taking a bite of the finished wing, Rick is blown away by the tenderness and flavor, exclaiming, 'So good!' He is amazed at how a gentle pull cleanly slides the bone right out of the meat. Thanks to the baking soda, the meat remains incredibly juicy, and the marinade—infused with the savory depth of tsuyu and the odor-neutralizing power of milk—has penetrated deep inside. The flavor is perfectly balanced, making it easy to eat one after another. Rick completely takes back his earlier complaints about chicken wings, deeply impressed by the outstanding cost-performance of about 50 yen per wing. Chef Morita confidently claims, 'This is even better than Sekai no Yamachan!'

Delicious Even Cold! Perfect for Bento

At the end of the video, they conduct a next-day test. After refrigerating the wings overnight, they reheat them in the microwave for 2 minutes. While store-bought wings often turn dry and tough when cold, these wings still slide cleanly off the bone even after reheating. Because the moisture-retaining effects of the baking soda and milk remain active, the meat stays juicy and tender without drying out. Proving to be just as delicious when cold, this recipe is perfect for bento boxes or make-ahead meal prep. Chef Morita concludes, 'They stay delicious even straight from the fridge, so please try this at home!'

About 予約7年待ち「肉の鬼才」森田隼人の料理研究所

TSUNAGARI MEO｜月額5,000円でGoogleクチコミが自然に増えるMEO対策ツール