Japanese · Dinner
Grilled Chicken Wings with Salt
Bone-in chicken wings grilled over direct high heat until the skin blisters and crisps, seasoned simply with sea salt, cracked black pepper, and a touch of sake. Served with a wedge of lemon and a scatter of shichimi togarashi, this yakitori-style izakaya staple relies on charcoal smoke and rendered fat for flavour.
$4
10 minsPrep
18 minsCook
28 minsTotal
EasyLevel
Nutrition per serving
375Calories
37.6gProtein
23.8gFat
3.1gCarbs
0.9gSugar
0.8gFiber
1309mgSodium
232mgChol
6.7gSat Fat
377mgPotassium
36mgCalcium
1.9mgIron
0.5mcgVitamin B12
8mgVitamin C
gluten-free
protein-rich
low-carb
low-calorie
herb-salt
thirty-min-meals
hidden-gems
gluten-free
Instructions
1
Prep
Pat the chicken wings dry with paper towels and toss with salt and sake so the seasoning coats the skin evenly.
2
Marinate
Let the wings sit uncovered in the refrigerator for 15 minutes so the salt draws moisture to the surface.
3
Grill
Lay the wings skin-side down on a hot grate over medium-high heat for 8 minutes without moving until deep grill marks form and the skin releases cleanly.
4
Plate
Pile the wings on a plate, scatter sliced scallion and shichimi togarashi over the top, and serve with the lemon wedge alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz200g, about 5-6 pieces chicken wings
- 1 tsp1 tsp salt
- 2 tbsp2 tbsp sake
- 2 tsp2 tsp vegetable oil
- 22 wedge lemon
- 22 scallion
- 1/2 tsp1/2 tsp shichimi togarashi
