Tebasaki Yakitori (Crispy Salted Wings)
Skewered chicken wing tips grilled over high heat until the skin is perfectly crisp and seasoned simply with sea salt.
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Ingredients
- 12 pieces Chicken wings (middle sections and tips)
- 1 1/2 teaspoons Coarse sea salt (Maldon or Kosher)
- 2 tablespoons Sake (Japanese rice wine)
- 1/2 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
Pat the chicken wings completely dry with paper towels to ensure maximum skin crispiness.
- 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
Lightly brush the skin with sake and sesame oil, then season generously with sea salt and black pepper on both sides.
- 4
Preheat your grill or broiler to high heat and lightly oil the grates to prevent sticking.
- 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
Flip the skewers and cook the other side for another 4-5 minutes until the meat is cooked through and charred in spots.
- 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
Remove from heat and serve immediately with a fresh squeeze of lemon and a sprinkle of Shichimi Togarashi.
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