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Teba Shio (Salted Chicken Wings) Recipe

Name: Teba Shio (Salted Chicken Wings)
Prep time: 5 min
Cook time: 25 min
Total time: 40 min
Yield: 3
Ingredients: 2 lb chicken wings (flats/drumettes) ((16 pieces; I use mid joints/flats)); 1½ cups sake; Diamond Crystal kosher salt; freshly ground black pepper; shichimi togarashi (Japanese seven spice) ((optional)); lemon ((optional))

Just One Cookbook

With only 3 ingredients, these Japanese Salted Chicken Wings (Teba Shio) are broiled till juicy and crisp golden perfection. So good and unbelievably easy to make, they will the wings on repeat for all your parties, game days or lazy Sunday dinners.

Ingredients

2 lb chicken wings (flats/drumettes) ((16 pieces; I use mid joints/flats))

1½ cups sake

Diamond Crystal kosher salt

freshly ground black pepper

shichimi togarashi (Japanese seven spice) ((optional))

lemon ((optional))

Method

Gather all the ingredients. Adjust an oven rack to the middle position. Line the bottom of a baking sheet with aluminum foil (for easy cleaning) and place a wire rack on top.

Soak 2 lb chicken wings (flats/drumettes) in 1½ cups sake for 10 minutes, turning the wings once.

Remove and pat dry each wing with paper towels and place the wings, skin side up, on the wire rack.

Sprinkle a GENEROUS amount of Diamond Crystal kosher salt and freshly ground black pepper, and flip the wings to sprinkle the other side. Keep them skin side down.

Set the oven broiler to High (550ºF/288ºC) for 3 minutes before cooking. Place the baking sheet in the middle rack of the oven, about 8 inches (20 cm) away from the heating element. Cook for 9–10 minutes, until nicely brown and crispy, and then flip the chicken to cook the other side (skin side) for another 9–10 minutes. Watch the chicken carefully so it does not to burn; if your oven is small/strong, try broiling at Medium (500ºF/260ºC) or lower the rack.

If you don‘t have a broiler, bake at 425–450ºF (200–230ºC) for 45 minutes. Monitor the cooking time—the chicken is cooked through when internal temperature is 165ºF (74ºC).

Serve with shichimi togarashi (Japanese seven spice) and lemon wedges on the side.

Keep the leftovers in an airtight container and store in the refrigerator for up to 4 days and in the freezer for a month.

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