Crispy salted chicken wings grilled over high heat with lemon zest.
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Soak bamboo skewers in water for at least 30 minutes to prevent burning during the high-heat grilling process.
Stretch each chicken wing flat and insert two skewers parallel through the meat and between the bones to ensure they stay flat on the grill.
Lightly spray or brush the wings with sake and let them sit for 5 minutes to neutralize any gamey odors and tenderize the skin.
Pat the wings very dry with paper towels, then season both sides generously with kosher salt and black pepper.
Preheat your grill to high heat (ideally using binchotan charcoal) and lightly oil the grates to prevent sticking.
Place the skewers on the grill skin-side down and cook for 5-7 minutes until the skin is golden brown and very crispy.
Flip the skewers and cook for another 4-5 minutes until the chicken is cooked through and the edges have a slight char.
Remove from heat, immediately sprinkle with fresh lemon zest while the oil is still bubbling, and serve with lemon wedges and Shichimi Togarashi.
