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.
Course: Appetizer, Main Course
Keyword: chicken, chicken wing, wings
Author: Namiko Chen
2lbchicken wings (flats/drumettes)(16 pieces; I use mid joints/flats)
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 the chicken wings in the sake for 10 minutes, turning the wings once.
Pat dry each wing with paper towels and place the wings, skin side up, on the wire rack.
Sprinkle a GENEROUS amount of salt and black pepper, and flip the wings to sprinkle the other side. Keep the skin side down.
Set the oven broiler to high (550ºF/288 ºC) for 3 minutes before cooking. Place the baking sheet in the middle rack of the oven, about 8" (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 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 temp is 165 ºF 74ºC).
Serve with shichimi togarashi 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.