Crispy Chicken Wings
Servings: 4
Wings are incredibly popular in Japan, where they’re fried, steamed, poached, and, of course, grilled. Called teba yaki, grilled chicken wings are prepared in a number of ways and also served skewered, as yakitori. We love them with shichimi togarashi,but they’re also terrific just grilled with salt.
This recipe is excerpted from The Japanese Grill. Read our review.
Ingredients
- 1/2 cup sesame oil
- 2 Tbs. shichimi togarashi
- 1/4 cup soy sauce
- 2 tsp. salt
- 2 lb. chicken wings
Preparation
- Whisk together the sesame oil, shichimi togarashi, soy sauce, and salt in a bowl to make the marinade. Pour three-fourths of the marinade onto a baking dish or rimmed sheet pan; reserve the rest. Lay the wings in the marinade and flip them 4 times to generously coat all over.
Preheat a grill to high. Grill the wings for about 8 minutes, flipping about every 1 minute and brushing on the reserved marinade after each turn. The wings are ready when they are sizzling and browned. Serve immediately.
Tip
Reprinted with permission from The Japanese Grill: From Classic Yakitori to Steak, Seafood, and Vegetables by Tadashi Ono & Harris Salat, copyright © 2011. Published by Ten Speed Press, a division of Random House, Inc.
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