Bring the BBQ vibes home with this easy, crowd-pleasing dish! Crispy, juicy chicken wingettes paired with sweet, buttery corn are seasoned with savory garlic and consommé for an addictive flavor that goes perfectly with beer.
Originally inspired by classic butter-soy corn, this garlic consommé version turned out even more irresistible!
Marinating the chicken instead of topping it with a sauce keeps the chicken wonderfully crispy, while the corn soaks up all the umami.
Best of all, this dish can be prepped ahead for freezing or meal prep, making it perfect for busy weeknights, picnics, or even bento boxes.
15 minutes
Yuu
PROFILE
INGREDIENTS
SERVES 2
Original recipe (1X) yields 2 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- 15 chicken wingettes
- 1 ear of fresh corn
- 2 tbsp. potato starch (or cornstarch)
- 2 tbsp. vegetable oil
- Grated Parmesan cheese and freshly ground black pepper, to taste
- A1/2 tbsp. chicken consommé granules
- A1 tsp. sake
- AA pinch of salt and pepper
- B1 tbsp. sake
- B1/4 tsp. salt
- B1/2 tsp. grated garlic
INSTRUCTIONS
- 1
Prepare chicken & corn: Cut a slit along the bone of each chicken wingette to help it cook evenly and absorb flavor. Massage with marinade A (consommé, sake, salt, and pepper) and let rest for about 10 minutes. Dust with potato starch.
Husk the corn and remove the silks.Cut into 3 sections, then quarter each lengthwise. (If the core is tough, microwave the whole ear for 2 minutes at 600W before cutting.)
- 2
Cook the chicken: Heat vegetable oil in a frying pan over medium heat. Place chicken skin-side down and cook for 3 minutes, then flip and cook the other side for 2 minutes. Remove and set aside.
- 3
Cook the corn: In the same pan, arrange corn kernel-side down and cook for about 5 minutes, turning occasionally until lightly charred. Wipe out excess oil from the pan with a paper towel. Reduce to low heat, pour in sauce B (sake, salt, and garlic), and toss gently to coat. Return chicken to the pan briefly if desired.
- 4
Serve: Transfer to a plate and sprinkle with Parmesan cheese and black pepper. Serve hot—with cold beer if you like!
RecipeID
477
Tips & Notes
Substitutions:
Chicken wingettes → Boneless chicken thighs also work well.
Garlic and cheese → Optional, can be omitted for a milder flavor.
Technique Tips:
Cutting along the bone helps the flavor penetrate and reduces cooking time.
Always add B sauce over low heat—it thickens quickly and can burn.
To evenly coat chicken with starch, use a fresh plastic bag or tray for the best results.
For meal prep, marinate the chicken (without starch) and freeze for up to 1 month.
Storage:
Refrigerator: 2–3 days
Freezer (cooked or marinated): Up to 1 month
Reheat: Toast at 450°F (230°C) for 5 minutes or microwave (uncovered) on reheat mode.
Serving Ideas
Enjoy with beer or iced tea for an at-home BBQ vibe.
Great for bento boxes—stays flavorful even when cold.
Add lemon wedges for a bright finish.
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"Based in Fukuoka, Japan. * Creating opportunities to make cooking more enjoyable * 【Recipes you’ll want to make even when you’re not in the mood】 【For those who are busy or not confident in cooking, but still want to be praised】 【For creating happy family moments】 These are the goals I aim for in my recipes. I specialize in dishes made with seasonal vegetables, healthy ingredients, and budget-friendly foods. Too many things to do to spend a lot of time cooking! No time to linger in the kitchen while raising kids! Constantly juggling work and home life! I’m happy if my recipes can help bring a little more time and peace of mind to your days. Favorite snack: dried squid (atarime)."