Togarashi and hot honey make these wings the ultimate party food
later that year. During the class, we focused on the art of forming and frying delicate pork gyoza. Chef Bruner-Yang also taught us how to make the thick, meaty tonkotsu ramen broth he would offer at his restaurant.
That ramen is, to this day, the best I’ve ever had. Made with an opaque and unapologetically porky broth, it was finished with a hearty dusting of togarashi, a Japanese seasoning composed of an assortment of dried chiles, sesame seeds, ginger, and seaweed. The togarashi added an element of flavor I hadn’t come across before, with a heat that was deep without being overpowering or too spicy.
I carried my love of togarashi with me when I left D.C. for Atlanta, where I exchanged a career in politics for one in food. In the almost five years that I’ve called this city home, I’ve learned how obsessed ATLians are with chicken wings. Whether they’re made with lemon pepper, spicy barbecue, or sweet teriyaki — and in some cases a combination of two or more flavors — they make up a massive part of the culture in the Peach City.
Here, the crunchy, savory fried chicken is coated with gooey honey, and togarashi is used to finish it, just like it was in that bowl of ramen. Sprinkled over the chicken, it clings to the sticky crust and adds a piquant flavor that keeps me coming back for wing after wing. A great party dish all year round, it’s sure to be a hit at any Super Bowl gathering.