A favourite at yakitori eateries in Japan, the chicken wings are generally grilled (although sometimes deep-fried) and served simply with salt and pepper.
- 2 tbsp Japanese sesame oil (see Note)
- 100 ml sake (see Note)
- 12 (about 1 kg) chicken wings, wing tips removed
- lemon wedges and small butter lettuce leaves, to serve (optional)
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Chilling time 2 hours
You will need 12 x 15 cm skewers for this recipe.
Combine oil, sake and chicken wings in a large bowl. Cover and refrigerate for 2 hours. Drain.
Combine 2 tsp salt and ½ tsp black pepper in a bowl. Rub half into chicken wings. Reserve remaining salt and pepper to serve. Thread wings onto skewers.
Heat a barbecue to medium.Cook chicken for 5 minutes each side or until golden and cooked through. Serve with reserved salt and pepper mixture, lemon wedges and lettuce leaves, if using.
• Japanese sesame oil is available from Japanese food shops and selected supermarkets.
• Sake, from bottle shops, is a Japanese rice wine.
Photography by Brett Stevens.