Teba Shio (Salted Chicken Wings)
User Reviews
4.8
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Prep Time
5 mins
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Cook Time
25 mins
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Additional Time
10 mins
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Total Time
40 mins
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Servings
3
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Calories
523 kcal
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Course
Main Course, Appetizer
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Cuisine
Japanese
Teba Shio (Salted Chicken Wings)
Description
Teba Shio, or salted chicken wings, start by soaking wings in sake to tenderize and infuse subtle flavor. The wings are patted dry, seasoned liberally with kosher salt and black pepper on both sides, and placed skin-side up on a wire rack over a foil-lined baking sheet to catch drips. Broiling at high heat, they develop a crisp, browned exterior while retaining a juicy interior. Wings are flipped halfway through to achieve even cooking on both sides.
This cooking method emphasizes clean, straightforward flavors, relying on quality seasoning and broiling heat to create texture contrast with crispy skin and tender meat beneath. Optional additions like Japanese seven-spice or lemon can provide extra flavor layers but are not essential.
The wings are best served hot from the oven to enjoy the crisp skin at its peak. Careful monitoring of broiling time prevents burning, and temperature adjustments may be necessary depending on oven strength.
Ingredients
- 2 lb chicken wings 16 pieces; I use mid joints/flats, flats/drumettes
- 1½ cups sake
- kosher salt Diamond Crystal brand
- black pepper freshly ground
- Japanese seven spice optional, aka shichimi togarashi
- lemon (optional)
Instructions
- 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 to 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).
To Serve
- Serve with shichimi togarashi (Japanese seven spice) and lemon wedges on the side.
To Store
- Keep the leftovers in an airtight container and store in the refrigerator for up to 4 days and in the freezer for a month.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 523 kcal
% Daily Value*
| Calories | 523kcal | 26% |
| Carbohydrates | 6g | 2% |
| Protein | 31g | 62% |
| Fat | 26g | 40% |
| Saturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 126mg | 42% |
| Sodium | 308mg | 13% |
| Potassium | 285mg | 6% |
| Vitamin A | 240IU | 5% |
| Vitamin C | 1mg | 1% |
| Calcium | 26mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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