Tebasaki, Japanese Grilled Chicken Wings with Sea Salt

Tebasaki, Japanese Grilled Chicken Wings with Sea SaltI love chicken wings.  I think everyone loves chicken wings.  Chicken wings have the best flavor as far as I’m concerned and it’s just so much fun tearing them apart and eating them up!  The best chicken wings I’ve ever tasted are the Tebasaki at the Yakitori bars in Tokyo.  When you first look at them they don’t look like much, there’s no sauce on them so they look very plain and uninteresting.  Then you bite into the Tebasaki and you’re in total chicken wing heaven!  First you taste the salty and crispy skin then the tender, juicy chicken meat.  I’m telling you, once you start eating them you will not be able to stop, they’re that good.  I won’t tell you how many I can eat, that’s a secret.

There are many things I didn’t even bother to cook while I was living in Tokyo and Tebasaki is one of those dishes.  I mean one of the best Yakitori restaurants in Tokyo was 20 steps from the front door of our condo so there was no need to make them at home.  The Yakitori bars in Japan grill the Yakitori over Binchotan charcoal so the flavor is amazing and it’s a really fun experience watching them grill the skewers of meat and vegetables while you sit there drooling.

I did a little experimenting the other day and tried broiling the chicken wings and was really surprised at how good they came out.  Of course if you can grill them on a charcoal grill that’s great but it’s a little cold outside here and not really grilling weather so it’s the broiler for me right now.  This recipe is a really quick and simple dish and will make a great appetizer or main dish with a salad on the side.  I’m warning you, you won’t be able to stop eating them.

Ingredients:

10-12 large chicken wings
Coarse Sea Salt
Shichimi Togarashi (Japanese seven flavored chili pepper)

Tebasaki, Japanese Grilled Chicken Wings with Sea SaltPreparation:

Rinse wings and pat dry.  Arrange the wings on a tray and place in the refrigerator, uncovered for an hour to an hour and a half to dry further.  This will produce a crispier skin.

Preheat the broiler.  Remove the wings from the refrigerator and salt them generously.

When the broiler is ready, place the tray of wings on the oven rack about 6-inches from the broiler.  Cook the wings, checking frequently (do not leave the broiler, they cook very quickly) and turning when the skin is crispy and brown, about 5-7 minutes.  Turn wings over on the other side and repeat so both sides are nice and crispy.

Remove wings from the broiler and serve hot.  Sprinkle with the Shichimi Togarashi.  Serves 2-3 people.

Tebasaki, Japanese Grilled Chicken Wings with Sea Salt

5.0 from 1 reviews
Tebasaki, Japanese Grilled Chicken Wings with Sea Salt
Serves: 2-3
 
Ingredients
  • 10-12 large chicken wings
  • Coarse Sea Salt
  • Shichimi Togarashi (Japanese seven flavored chili pepper)
Instructions
  1. Rinse wings and pat dry. Arrange the wings on a tray and place in the refrigerator, uncovered for an hour to an hour and a half to dry further. This will produce a crispier skin.
  2. Preheat the broiler. Remove the wings from the refrigerator and salt them generously.
  3. When the broiler is ready, place the tray of wings on the oven rack about 6-inches from the broiler. Cook the wings, checking frequently (do not leave the broiler, they cook very quickly) and turning when the skin is crispy and brown, about 5-7 minutes. Turn wings over on the other side and repeat so both sides are nice and crispy.
  4. Remove wings from the broiler and serve hot. Sprinkle with the Shichimi Togarashi

 

Comments

  1. I love tebasaki, always order them at izakaya. They seem to have a way to cut the chicken wings so the bones are exposed. You know what I mean???

    • Thank you for your comment. Yes I’ve seen them that way here in the US. Most Yakitori-ya in Tokyo do not do that with Tebasaki and I think they’re juicier if left uncut.

  2. Even though I’m a vegetarian, I’m always looking for easy yet tasty chicken recipes for Saba Man. How perfect is this?!

    Thanks again Shirley for reminding us that delicious doesn’t mean it’s difficult.

    Happy New Year!

  3. Thank you Debra for always leaving such nice comments! I’m going to be posting more vegetarian dishes in the future :)

  4. Wow, this is the simplest recipe I’ve ever seen and it looks so delicious! Can you believe but I’m not the biggest chicken wing fan? Nope.. I guess it’s all the mess of eating it (i.e. greasy fingers, lol!). But this is something the Mister and kiddo would definitely love! I’ve got to try it. I love these recipes you introduce us to. You know how to make novice like me try new things!

  5. Those wings aren’t only made for flying, but also for being eaten! Just reading your description of the wings already make me drool…..

  6. Oh, I tried them! They are tasty indeed!
    Thanks for sharing this method Shirley!

  7. So happy you liked them Sheri! Thank you for trying the recipe.

  8. These wings are the best, you’re making me regret getting a chicken rather than a bag of chicken wings for our sunday lunch!

  9. Thank you for the very nice comment! I hope you try the recipe :)

  10. I love chicken wings but our barbeque isn’t very good and tends to burn chicken skin, so I was very happy to find this broiler method. It works quite well (though the tip of the wingtip does blacken quickly), is very easy, and simply delicious. I had never tried shichimi togarashi before, and I’m pleased to report that I loved it – great flavours with a little bit of spiciness. Thanks for the wonderful recipe!

  11. Always a hit and a favorite chicken wing recipe. Thank you Shirley! Happy New Year!

  12. I can’t wait to try this recipe! Question–if I need to cook it early in the morning for bento, do you think it would be okay if I placed it uncovered in the fridge overnight? Then in the morning I could broil it. Or do you recommend I cook it the night before?

    • Yes definitely! Longer time in the fridge will just make the skin more crispier. Thank you for your question and enjoy!

      • This recipe is a big hit with my family, including the kids. I’ve already made it twice! It is so easy and tasty, even in bento the next day. Thank you, Shirley!

  13. We stumbled over here coming from a different page and thought I might check
    things out. I like what I see so i am just following you.

    Look forward to looking into your web page again.

  14. Shirley says:

    Yes there’s a contact tab at the far right top of the page to send me an email.

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