Tebasaki (Chicken Wing Yakitori)

Ingredients

• 1 pound chicken wings (mid-joint and tip)
• 1 teaspoon kosher salt
• 2 tablespoons sake (Japanese rice wine)
• 0.25 cup soy sauce
• 0.25 cup mirin
• 1 tablespoon sugar
• 1 clove garlic, minced
• 0.5 teaspoon ginger, grated
• 1 pinch shichimi togarashi (seven-spice blend)(optional)
• 1 tablespoon vegetable oil

Instructions

1. 1

   Pat the chicken wings completely dry with paper towels to ensure a crispy skin.

2. 2

   Stretch the wings out and thread them onto bamboo skewers, piercing through the meat between the bones to keep them flat.

3. 3

   Lightly brush the wings with sake and sprinkle evenly with kosher salt on both sides.

4. 4

   In a small saucepan, combine soy sauce, mirin, sugar, garlic, and ginger; simmer over medium heat until thickened into a glaze.

5. 5

   Prepare your grill for medium-high heat and lightly oil the grates to prevent sticking.

6. 6

   Place the skewers on the grill and cook for 5-7 minutes per side until the skin is golden brown and crispy.

7. 7

   During the last 2 minutes of cooking, brush the wings generously with the prepared tare glaze if desired.

8. 8

   Remove from heat and serve immediately with a sprinkle of shichimi togarashi for extra heat.