Name: Mentaiko Chicken Wings
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 1 lb Chicken wings (flats and drumettes); 2 sacks Mentaiko (spicy pollack roe); 3 tbsp Kewpie mayonnaise; 1 tsp Soy sauce; 1 tsp Mirin; 1 tbsp Potato starch (katakuriko); 0.5 tsp Garlic powder; 1 stalk Scallions, finely chopped; 1 tsp Shredded Nori seaweed

Appetizers & Starters

Mentaiko Chicken Wings

These Mentaiko Chicken Wings are the ultimate Japanese izakaya treat, featuring succulent chicken with an irresistibly crispy skin. They are glazed with a rich, creamy, and slightly spicy mentaiko mayo sauce that delivers a powerful hit of umami in every bite.

Prep

15m

Cook

25m

Serves

Calories

385kcal

Qty	Ingredient
1 lb 450 g	Chicken wings (flats and drumettes)
2 sacks 60 g	Mentaiko (spicy pollack roe)
3 tbsp 45 ml	Kewpie mayonnaise
1 tsp 5 ml	Soy sauce
1 tsp 5 ml	Mirin
1 tbsp 8 g	Potato starch (katakuriko)
0.5 tsp 2 g	Garlic powder
1 stalk 10 g	Scallions, finely chopped
1 tsp 1 g	Shredded Nori seaweed

2 Method

Step 1. Pat the chicken wings completely dry with paper towels to ensure the skin becomes extra crispy during cooking.

Step 2. In a large bowl, season the wings with garlic powder, salt, and pepper, then lightly dust with potato starch and toss to coat.

Step 3. Prepare the mentaiko roe by carefully slitting the membrane and squeezing the roe into a small bowl.

Step 4. Mix the mentaiko roe with Kewpie mayo, soy sauce, and mirin until a smooth, creamy glaze is formed.

Step 5. Preheat your air fryer to 400°F (200°C) and place the wings in a single layer without overcrowding.

Step 6. Air fry for 18-20 minutes, flipping halfway through, until the chicken is golden brown and the skin is crackling.

Step 7. Remove the wings and brush each one generously with the prepared mentaiko mayo mixture.

Step 8. Place the glazed wings back into the air fryer or under a broiler for 1-2 minutes until the sauce is bubbly and lightly caramelized.

Step 9. Plate the wings and garnish immediately with chopped scallions and shredded nori.

·
Always use Kewpie mayo for this recipe; its egg-yolks-only base provides the specific richness needed to balance the salty mentaiko.
·
If you want a more intense flavor, you can debone the middle section of the wing and pipe the mentaiko mixture inside before air frying.
·
Don't over-salt the raw chicken, as mentaiko itself is naturally quite salty from the curing process.