Teba Shio (Salted Chicken Wings)

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

Directions

  1. 1Adjust an oven rack to the middle position.
  2. 2Adjust an oven rack to the middle position.
  3. 3Adjust an oven rack to the middle position.
  4. 4Line a baking sheet with aluminum foil and place a wire rack on top.
  5. 5Line a baking sheet with aluminum foil and place a wire rack on top.
  6. 6Line a baking sheet with aluminum foil and place a wire rack on top.
  7. 7Soak chicken wings in sake for 10 minutes, turning the wings once.
  8. 8Soak chicken wings in sake for 10 minutes, turning the wings once.
  9. 9Soak chicken wings in sake for 10 minutes, turning the wings once.
  10. 10Remove and pat dry each wing with paper towels.
  11. 11Remove and pat dry each wing with paper towels.
  12. 12Remove and pat dry each wing with paper towels.
  13. 13Place the wings, skin side up, on the wire rack.
  14. 14Place the wings, skin side up, on the wire rack.
  15. 15Place the wings, skin side up, on the wire rack.
  16. 16Sprinkle the wings with a generous amount of Diamond Crystal kosher salt and freshly ground black pepper.
  17. 17Sprinkle the wings with a generous amount of Diamond Crystal kosher salt and freshly ground black pepper.
  18. 18Sprinkle the wings with a generous amount of Diamond Crystal kosher salt and freshly ground black pepper.
  19. 19Flip the wings to sprinkle the other side, keeping them skin side down.
  20. 20Flip the wings to sprinkle the other side, keeping them skin side down.
  21. 21Flip the wings to sprinkle the other side, keeping them skin side down.
  22. 22Preheat the oven broiler on High (550ºF/288ºC) for 3 minutes before cooking.
  23. 23Preheat the oven broiler on High (550ºF/288ºC) for 3 minutes before cooking.
  24. 24Preheat the oven broiler on High (550ºF/288ºC) for 3 minutes before cooking.
  25. 25Place the baking sheet in the middle rack of the oven, about 8 inches (20 cm) away from the heating element.
  26. 26Place the baking sheet in the middle rack of the oven, about 8 inches (20 cm) away from the heating element.
  27. 27Place the baking sheet in the middle rack of the oven, about 8 inches (20 cm) away from the heating element.
  28. 28Cook for 9–10 minutes until nicely browned and crispy.
  29. 29Cook for 9–10 minutes until nicely browned and crispy.
  30. 30Cook for 9–10 minutes until nicely browned and crispy.
  31. 31Flip the chicken to cook the other side (skin side) for another 9–10 minutes.
  32. 32Flip the chicken to cook the other side (skin side) for another 9–10 minutes.
  33. 33Flip the chicken to cook the other side (skin side) for another 9–10 minutes.
  34. 34Watch the chicken carefully to prevent burning; if your oven is small/strong, try broiling at Medium (500ºF/260ºC) or lower the rack.
  35. 35Watch the chicken carefully to prevent burning; if your oven is small/strong, try broiling at Medium (500ºF/260ºC) or lower the rack.
  36. 36Watch the chicken carefully to prevent burning; if your oven is small/strong, try broiling at Medium (500ºF/260ºC) or lower the rack.
  37. 37If not using a broiler, bake at 425–450ºF (200–230ºC) for about 45 minutes, monitoring until the internal temperature is 165ºF (74ºC).
  38. 38If not using a broiler, bake at 425–450ºF (200–230ºC) for about 45 minutes, monitoring until the internal temperature is 165ºF (74ºC).
  39. 39If not using a broiler, bake at 425–450ºF (200–230ºC) for about 45 minutes, monitoring until the internal temperature is 165ºF (74ºC).
  40. 40Serve with shichimi togarashi (Japanese seven spice) and lemon wedges on the side.
  41. 41Serve with shichimi togarashi (Japanese seven spice) and lemon wedges on the side.
  42. 42Serve with shichimi togarashi (Japanese seven spice) and lemon wedges on the side.
  43. 43Keep leftovers in an airtight container and store in the refrigerator for up to 4 days or in the freezer for a month.
  44. 44Keep leftovers in an airtight container and store in the refrigerator for up to 4 days or in the freezer for a month.
  45. 45Keep 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)
  • 2 lb chicken wings (flats/drumettes) (16 pieces; I use mid joints/flats)
  • 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)
  • 1.5 cups sake (Tip: Use a plastic bag, then you can use half the amount of sake)
  • 1.5 cups sake (Tip: Use a plastic bag, then you can use half the amount of sake)
  • Diamond Crystal kosher salt
  • Diamond Crystal kosher salt
  • Diamond Crystal kosher salt
  • freshly ground black pepper
  • freshly ground black pepper
  • freshly ground black pepper
  • shichimi togarashi (Japanese seven spice) (optional)
  • shichimi togarashi (Japanese seven spice) (optional)
  • shichimi togarashi (Japanese seven spice) (optional)
  • lemon (optional)
  • lemon (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.