Tebasaki Yakitori (Chicken Wings)

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
• 0.5 teaspoon Black pepper
• 0.25 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. 1

   Pat the chicken wings completely dry with paper towels to ensure maximum crispiness.

2. 2

   Open the wings by cutting the skin between the two bones slightly so they lay flatter for skewering.

3. 3

   Thread two bamboo skewers through each wing, piercing through the thickest parts of the meat to keep them flat.

4. 4

   Lightly brush the wings with sake and sesame oil, then rub generously with sea salt, pepper, and garlic powder.

5. 5

   Preheat your grill or broiler to high heat and lightly oil the grates to prevent sticking.

6. 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. 7

   Flip the wings and cook the other side for another 5 minutes until the internal temperature reaches 165°F.

8. 8

   Remove from heat and serve immediately with a sprinkle of Shichimi Togarashi and fresh lemon wedges.