Tebasaki Yakitori (Crispy Salted Wings)

Ingredients

• 12 pieces Chicken wings (middle sections and tips)
• 1.5 teaspoons Coarse sea salt (Maldon or Kosher)
• 2 tablespoons Sake (Japanese rice wine)
• 0.5 teaspoon Freshly ground black pepper
• 1 teaspoon Toasted sesame oil(optional)
• 4 pieces Lemon wedges
• 1 teaspoon Shichimi Togarashi (Japanese seven-spice)(optional)
• 1 tablespoon Vegetable oil for the grill grate
• 12 pieces Bamboo skewers (soaked in water)

Instructions

1. 1

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

2. 2

   Stretch each wing out and carefully thread two skewers through each piece, piercing through the meat between the bones to keep the wing flat.

3. 3

   Lightly brush the skin with sake and sesame oil, then season generously with sea salt and black pepper on both sides.

4. 4

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

5. 5

   Place the skewers on the grill with the skin-side down first, cooking for about 5-6 minutes until the fat renders and the skin turns golden brown.

6. 6

   Flip the skewers and cook the other side for another 4-5 minutes until the meat is cooked through and charred in spots.

7. 7

   Move the wings to a cooler part of the grill for 1 minute to allow the skin to tighten and reach peak crunchiness.

8. 8

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