Tebasaki (Chicken Wing Yakitori)
Crispy, salt-seasoned or tare-glazed chicken wings grilled to perfection over charcoal.
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Ingredients
- 1 pound chicken wings (mid-joint and tip)
- 1 teaspoon kosher salt
- 2 tablespoons sake (Japanese rice wine)
- 1/4 cup soy sauce
- 1/4 cup mirin
- 1 tablespoon sugar
- 1 clove garlic, minced
- 1/2 teaspoon ginger, grated
- 1 pinch shichimi togarashi (seven-spice blend)(optional)
- 1 tablespoon vegetable oil
Instructions
- 1
Pat the chicken wings completely dry with paper towels to ensure a crispy skin.
- 2
Stretch the wings out and thread them onto bamboo skewers, piercing through the meat between the bones to keep them flat.
- 3
Lightly brush the wings with sake and sprinkle evenly with kosher salt on both sides.
- 4
In a small saucepan, combine soy sauce, mirin, sugar, garlic, and ginger; simmer over medium heat until thickened into a glaze.
- 5
Prepare your grill for medium-high heat and lightly oil the grates to prevent sticking.
- 6
Place the skewers on the grill and cook for 5-7 minutes per side until the skin is golden brown and crispy.
- 7
During the last 2 minutes of cooking, brush the wings generously with the prepared tare glaze if desired.
- 8
Remove from heat and serve immediately with a sprinkle of shichimi togarashi for extra heat.
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