These grilled chicken wings are one of the fastest and easiest Japanese dishes. Teba shio are perfect for a quick dinner or for a party!
When people think of tebasaki (chicken wings), many people think of Nagoya-style where the fried wings are in a sweet and savory sauce. While I love that style of tebasaki, there is something special about the simplicity of making the salted version. It only uses 3 ingredients and is broiled in your oven so its low effort, low mess, and super fast. Crispy on the outside and juicy on the inside, it’s easily enjoyed by both kids and adults. Because of that, it’s one of my go-to meals when I’m tired and just need something easy that tastes really good (plus, Roy likes it better than the saucy style).
Typically, I like making this using just the winglettes (aka flats), as opposed to the whole wing like I did here. Unfortunately I’ve been waiting for our markets to have them in stock but since it’s been sort of a hit-or-miss for what’s in stock recently, they haven’t had it so I just went with these whole wings (which work just as well).
Try this:
You can also use different kinds of *fancy* salt to play with some subtle flavor changes! The recipe calls for basic salt but I love using shichimi negi salt which is a spiced green onion salt. I’ve also used curry salt and it’s delicious. It’s also good with putting on a little shichimitogarashi (a 7-spice blend) or yuzu kosho (spicy yuzu paste) after cooking as well (or simply squeezing some lemon on top).
Teba Shio (Salted Chicken Wings) / 手羽先塩焼き
Ingredients
- 2 lbs chicken wings
- 1 cup sake
- salt
- ground black pepper
Instructions
- In a medium bowl, soak the chicken wings in the sake for about 10 minutes (flip them once to make sure they all get soaked fully).
- Pat each wing dry with a paper towel. Prepare a baking sheet with a wire rack on top.
- Sprinkle both sides of each wing with salt and pepper. Place the wings on the rack skin side down.
- Once the oven is hot, place the baking sheet in the middle rack of the oven (about 6" from the heating element). Cook for 4-5 minutes or until the wings get some color (be careful not to burn it). Flip so the skin side is up and cook for another 4-5 minutes until the skin crisps up and browns nicely (again, be careful not to burn it).
- Serve and enjoy!
Shop Japanese items in my Pantry, my Tools, or my Amazon shop.
*Links and products on this page may be affiliate links. There is no extra cost and it allows me to keep creating free content for you!
