Teba Shio (Salted Chicken Wings)

30m
Serves 3
https://www.justonecookbook.com/teba-shio-salted-chicken-wings/#recipe

Directions

  1. 1Adjust an oven rack to the middle position.
  2. 2Line a baking sheet with aluminum foil and place a wire rack on top.
  3. 3Soak chicken wings in sake for 10 minutes, turning the wings once.
  4. 4Remove and pat dry each wing with paper towels.
  5. 5Place the wings, skin side up, on the wire rack.
  6. 6Sprinkle the wings with a generous amount of Diamond Crystal kosher salt and freshly ground black pepper.
  7. 7Flip the wings to sprinkle the other side, keeping them skin side down.
  8. 8Preheat the oven broiler on High (550ºF/288ºC) for 3 minutes before cooking.
  9. 9Place the baking sheet in the middle rack of the oven, about 8 inches (20 cm) away from the heating element.
  10. 10Cook for 9–10 minutes until nicely browned and crispy.
  11. 11Flip the chicken to cook the other side (skin side) for another 9–10 minutes.
  12. 12Watch the chicken carefully to prevent burning; if your oven is small/strong, try broiling at Medium (500ºF/260ºC) or lower the rack.
  13. 13If not using a broiler, bake at 425–450ºF (200–230ºC) for about 45 minutes, monitoring until the internal temperature is 165ºF (74ºC).
  14. 14Serve with shichimi togarashi (Japanese seven spice) and lemon wedges on the side.
  15. 15Keep leftovers in an airtight container and store in the refrigerator for up to 4 days or in the freezer for a month.

Ingredients

  • 2 lb chicken wings (flats/drumettes) (16 pieces; I use mid joints/flats)
  • 1.5 cups sake (Tip: Use a plastic bag, then you can use half the amount of sake)
  • Diamond Crystal kosher salt
  • freshly ground black pepper
  • shichimi togarashi (Japanese seven spice) (optional)
  • lemon (optional)

Equipment

ovenoven rackbaking sheetaluminum foilwire rackpaper towels

Tips

  • Use good quality chicken wings.
  • Soak the chicken wings in sake for 15 minutes to remove gamey taste; 1 and 1/2 cup sake is needed to cover the wings.
  • Pat dry each wing thoroughly with a paper towel before baking to ensure crispy skin.
  • Serve with a lemon wedge and a sprinkling of Shichimi Togarashi (Japanese seven spice) for extra flavor.

Related recipes

Sushi Rice Muffin Cups

Sushi Rice Muffin Cups

Japanese · Appetizer
Veggie Cheddar

Veggie Cheddar

Japanese · Appetizer
Corn Kakiage

Corn Kakiage

Japanese · Appetizer
Matcha Onigiri

Matcha Onigiri

Japanese · Appetizer
Japanese Mom's Crispy Karaage

Japanese Mom's Crispy Karaage

Japanese · Appetizer2h 3m
Sushi Bake

Sushi Bake

Japanese · Appetizer30m
3 Patés caseros para impresionar

3 Patés caseros para impresionar

Japanese · Appetizer
Homemade "Black Caviar" (Vegan Style)

Homemade "Black Caviar" (Vegan Style)

Japanese · Appetizer
Beef enoki roll

Beef enoki roll

Japanese · Appetizer
Gyoza au poulet facile

Gyoza au poulet facile

Japanese · Appetizer
Crispy Rice Salmon Cups

Crispy Rice Salmon Cups

Japanese · Appetizer
Veganer Sahnehering

Veganer Sahnehering

Japanese · Appetizer40m