Tebasaki Yakitori (Chicken Wings)
Crispy, salt-rubbed chicken wings skewered and grilled over high heat.
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Ingredients
- 12 pieces Chicken wings (middle section and tips removed)
- 1 tablespoon Sea salt (fine grain)
- 2 tablespoons Sake (Japanese rice wine)
- 1 teaspoon Toasted sesame oil
- 1/2 teaspoon Black pepper
- 1/4 teaspoon Garlic powder(optional)
- 1 teaspoon Shichimi Togarashi (Japanese seven spice)(optional)
- 4 slices Lemon wedges
- 1 tablespoon Vegetable oil for the grill grate
Instructions
- 1
Pat the chicken wings completely dry with paper towels to ensure maximum crispiness.
- 2
Open the wings by cutting the skin between the two bones slightly so they lay flatter for skewering.
- 3
Thread two bamboo skewers through each wing, piercing through the thickest parts of the meat to keep them flat.
- 4
Lightly brush the wings with sake and sesame oil, then rub generously with sea salt, pepper, and garlic powder.
- 5
Preheat your grill or broiler to 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 charred in spots.
- 7
Flip the wings and cook the other side for another 5 minutes until the internal temperature reaches 165°F.
- 8
Remove from heat and serve immediately with a sprinkle of Shichimi Togarashi and fresh lemon wedges.
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