I hope you had a fun Super Bowl Sunday. The weather in San Francisco Bay Area was just amazing this past weekend – warm spring weather in February! My husband and I invited our close friends and their kids to our house and I cooked for 20 people for the first time! Teba Shio (手羽塩), or Salted Chicken Wings, was one of the menus and it was quite popular!
Teba Shio is so easy to make. The key is to soak the chicken wings in sake for 15 minutes. You don’t have to use expensive sake for this process, but you do need 1 and 1/2 cup sake to make sure all the wings are covered in sake.
Sake helps remove the gamey taste from the chicken, and this is extremely important when the seasoning for the chicken is just salt!
If you like spicy food, sprinkle Shichimi Togarashi (Japanese seven spice). After broiling the chicken, the skin gets so crispy and they are addicting and simply amazing!
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- 2 lb chicken wings (flats/drumettes) (2 lbs = 16 pieces) (I use mid joints)
- 1½ cups sake
- Sea salt
- Freshly ground black pepper
- Shichimi Togarashi (Japanese seven spice) (optional)
- Lemon (optional)
Gather all the ingredients. Adjust an oven rack to the middle position. Line the bottom of a broiler pan with aluminum foil and place the broiler rack on top.
- Soak the chicken wings in the sake for 10-15 minutes (Flip at least once).
- Pat dry each wing with a paper towel and place the wing, skin side up, on the broiler rack.
- Sprinkle a GENEROUS amount of salt and pepper, and flip the wings to sprinkle the other side. Keep the skin side down.
- Turn on the broiler (high) 3 minutes before cooking. Place the broiler pan in the middle rack of the oven, about 6" (15 cm) away from the heat element. Cook for 10 minutes and flip to cook the other side (skin side) for 10 minutes.
- Serve with shichimi togarashi and lemon wedges on the side.
The broiler pan helps getting rid of the oil dripping from the chicken wings while cooking so the wings will get crispy.
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe and link to this post as the original source. Thank you.
Editor’s Note: Pictures updated in September, 2013.