Teba Shio (Salted Chicken Wings)

1. 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.
2. Soak 2 lb chicken wings (flats/drumettes) in 1½ cups sake for 10 minutes, turning the wings once.
3. Remove and pat dry each wing with paper towels. Place the wings, skin side up, on the wire rack.
4. 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.
5. 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 to burn; if your oven is small/strong, try broiling at Medium (500ºF/260ºC) or lower the rack.
6. 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).

To Serve

1. Serve with shichimi togarashi (Japanese seven spice) and lemon wedges on the side.

To Store

1. Keep the leftovers in an airtight container and store in the refrigerator for up to 4 days and in the freezer for a month.