With only 3 ingredients, these Japanese Salted Chicken Wings (Teba Shio) are

JapaneseRecipes NamikoChen

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.

Teba Shio (Salted Chicken Wings)


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

1 ½ cups sake

kosher/sea salt (I use Diamond Crystal; Use half for table 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 baking sheet with aluminum foil and place the wire 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 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 (550 ºF/288 ºC) for 3 minutes before cooking. Place the baking sheet in the middle rack of the oven, about 6" (15 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 (500 ºF/260 ºC).
If you don't have a broiler: You can bake it instead. Bake at 425-450 ºF (200-230 ºC) for 45 minutes. Monitor the cooking time – the chicken is cooked through when internal temp is 165 ºF (74 ºC).
Serve with shichimi togarashi and lemon wedges on the side.


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