Teba Shio (Sayap Ayam Asin)

Name: Teba Shio (Sayap Ayam Asin)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 3 servings
Cuisine: Indonesian
Ingredients: 2 lb chicken wings (flats/drumettes) ((16 pieces; I use mid joints/flats)); 1½ cups sake ((Tip: Use a plastic bag, then you can use half the amount of sake)); Diamond Crystal kosher salt; freshly ground black pepper; shichimi togarashi (Japanese seven spice) ((optional)); lemon ((optional))

Juicy and crispy Salted Chicken Wings (Teba Shio) are a popular dish at Japanese izakaya restaurants. With my unbelievably easy recipe and a few ingredients, you can oven-broil these delicious wings at home for your next party, game-day spread, or lazy Sunday dinner.

⏱ 30 min 🔨 Prep 10min 🔥 Cook 20min 📊 Medium 🍽 3 servings ⭐ 4.8 (130) 👁 5

Ingredients

3 servings

2 lb chicken wings (flats/drumettes) ((16 pieces; I use mid joints/flats))
1½ cups sake ((Tip: Use a plastic bag, then you can use half the amount of sake))
Diamond Crystal kosher salt
freshly ground black pepper
shichimi togarashi (Japanese seven spice) ((optional))
lemon ((optional))

Instructions

Before You Start…Please note that this recipe requires 10 minutes of marinating time. Gather all the ingredients. Adjust an oven rack to the middle position. Line a baking sheet with aluminum foil (for easy cleaning) and place a wire rack on top.
Soak 2 lb chicken wings (flats/drumettes) in 1½ cups sake for 10 minutes, turning the wings once.
Remove and pat dry each wing with paper towels. Place the wings, skin side up, on the wire rack.
Sprinkle the wings with a GENEROUS amount of Diamond Crystal kosher salt and freshly ground black pepper. Flip the wings to sprinkle the other side. Keep them skin side down.
Preheat the oven broiler on High (550ºF/288ºC) for 3 minutes before cooking. Place the baking sheet in the middle rack of the oven, about 8 inches (20 cm) away from the heating element. Cook for 9–10 minutes, until nicely browned and crispy. Then, flip the chicken to cook the other side (skin side) for another 9–10 minutes. Watch the chicken carefully so it does not burn; if your oven is small/strong, try broiling at Medium (500ºF/260ºC) or lower the rack.
If you don't have a broiler, bake at 425–450ºF (200–230ºC) for about 45 minutes. Monitor the cooking time; the chicken is cooked through when the internal temperature is 165ºF (74ºC).
Serve with shichimi togarashi (Japanese seven spice) and lemon wedges on the side.
Keep the leftovers in an airtight container and store in the refrigerator for up to 4 days and in the freezer for a month.