Roasted Chicken Wings with Grapes – a Touch of Kōji


There is something magical about autumn: the sweetness of grapes at their peak, the earthy comfort of sweet potatoes, and the warmth of herbs filling the kitchen. This dish brings them all together, elevated with the depth of Japanese shio-kōji, a traditional fermented seasoning that tenderizes the meat and adds layers of umami.

 

material:

  • 400g chicken wings

  • 40g Shio Koji

  • 2 tablespoons flour

  • 1 teaspoon cumin powder

  • 3 tablespoons olive oil

  • 1 sweet potato

  • Muscat grapes

  • 2 cloves of garlic

  • thyme, rosemary

Shio Koji Sauce:

  • 1 teaspoon salt koji

  • 1 teaspoon maple syrup

  • 1 teaspoon white wine vinegar

  • 1 tablespoon white wine

Preparation:

  1. Sprinkle 0.7% of the chicken wings' weight with salt and leave for about 10 minutes.

  2. Wipe off excess water with kitchen paper, then coat the surface with shio-koji and marinate for 1 to 24 hours.

How to make:

  1. Coat chicken wings with flour and cumin.

  2. Lightly fry in a frying pan until the surface is browned.

  3. Arrange chicken wings on a heat-resistant plate.

  4. Pour salt koji sauce over the meat, drizzle with olive oil, top with herbs and bake in the oven.

  5. Sauté the sweet potatoes and grapes in a frying pan.

  6. Add salt koji sauce and olive oil and bake in the oven.

The result is a dish that balances sweet, savory, and aromatic notes: juicy chicken, caramelized sweet potato, and the burst of warm grapes. It’s a recipe that travels between cultures — the Mediterranean warmth of herbs and grapes meeting the quiet depth of Japanese kōji. Perfect for sharing at a dinner table where stories, just like flavors, are meant to be savored.

 

 

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