Salted Chicken Wings
Salted Chicken Wings hold a special place in my culinary journey. I remember the first time I tasted them at a cozy izakaya in Tokyo. The wings were so crispy and flavorful, simply seasoned with salt and a touch of pepper, that I couldn’t help but want to recreate the magic at home. The simplicity of the recipe is what makes Salted Chicken Wings so appealing. With just a few ingredients, you can achieve that perfect balance of juiciness and crispiness, making them an instant hit at any gathering.
The Perfect Snack
Preparing Salted Chicken Wings is incredibly easy, making them perfect for any occasion. I often make them for game-day gatherings or casual dinner parties. The key is to soak the wings in sake, which tenderizes the meat and enhances the flavor. After a quick soak, pat them dry, season generously with kosher salt and freshly ground black pepper, and they’re ready to broil. The high heat ensures the skin gets beautifully crispy while keeping the meat juicy and tender. It’s amazing how Salted Chicken Wings can transform a simple meal into something truly special.
Broiling to Perfection
The broiling process is where the magic happens with Salted Chicken Wings. By placing the wings on a wire rack set over a baking sheet, the heat circulates evenly, giving them a delightful crunch. I always preheat my oven broiler on high for a few minutes before putting the wings in. Broiling for about 9-10 minutes on each side ensures that perfect golden-brown color and irresistible texture. For those without a broiler, baking at a high temperature works well too. The end result? Wings that are crispy on the outside and succulent on the inside.
A Versatile Dish
One of the best things about Salted Chicken Wings is their versatility. They can be served as an appetizer, a main course, or even a late-night snack. I love serving them with a sprinkle of shichimi togarashi for an extra kick and a few lemon wedges on the side. The combination of flavors is simply unbeatable. Whether you’re hosting a party or enjoying a quiet meal at home, these wings are sure to impress. So next time you’re in the mood for something delicious and easy to make, give Salted Chicken Wings a try – you won’t be disappointed.
Table of Contents
Chef’s Notes- Salted Chicken Wings
- Marinate Overnight: For a deeper, more developed flavor, marinate the wings in sake overnight. This will enhance the taste and make the wings even juicier.
- Pat Dry Thoroughly: Ensure the wings are patted dry thoroughly after marinating. This helps achieve a crispy texture when broiling.
- Broil Close to Heat: Position the baking sheet about 8 inches from the broiler. This proximity ensures the wings get crispy without drying out.
- Flip for Even Cooking: Flip the wings halfway through broiling to ensure even browning and crispiness on both sides.
- Use a Wire Rack: Placing the wings on a wire rack allows hot air to circulate around them, promoting even cooking and crispiness.
- Customize Seasoning: Adjust the amount of shichimi togarashi to your spice preference. For a milder taste, use less or replace it with a less spicy seasoning like paprika.
- Alternative Cooking Method: If you prefer baking, ensure the wings reach an internal temperature of 165ºF (74ºC) for safe consumption.
- Serve Immediately: Serve the wings hot right after broiling for the best texture and flavor.
Salted Chicken Wings
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minutesDive into the world of Japanese izakaya with these juicy and crispy Salted Chicken Wings! This unbelievably easy recipe requires just a few ingredients and minimal effort. Perfect for your next party, game-day spread, or a lazy Sunday dinner, these wings are sure to impress. Get ready to broil your way to deliciousness!
Ingredients
- Chicken Wings
2 lb chicken wings (flats/drumettes)
1 1/2 cups rice wine (sake)
- Seasonings
Diamond Crystal kosher salt
Freshly ground black pepper
Japanese seven spice (shichimi togarashi) (optional)
Lemon wedges (optional)
- Alternative Ingredients:
Chicken wings: Can be substituted with turkey wings or drumsticks.
Sake: Can be replaced with dry white wine or apple cider.
Kosher salt: Use sea salt or table salt as an alternative.
Shichimi togarashi: Substitute with cayenne pepper or chili powder.
Directions
- Preparation – Gather all the ingredients and preheat your oven broiler on High (550ºF/288ºC) for 3 minutes.
- Marinating – Soak the chicken wings in rice wine for 10 minutes, turning them halfway through.
- Drying – Remove the wings from the marinade and pat them dry with paper towels. Place the wings on a wire rack set over a baking sheet. Generously season both sides with kosher salt and freshly ground black pepper.
- Broiling – Position the baking sheet in the middle rack of the oven, about 8 inches from the heating element. Broil for 9-10 minutes until the wings are browned and crispy. Flip and broil the other side for another 9-10 minutes. If you don’t have a broiler, bake at 425-450ºF (200-230ºC) for about 45 minutes until the internal temperature reaches 165ºF (74ºC).
- Serving – Serve the wings hot with shichimi togarashi and lemon wedges on the side.
Equipment
- chef’s knife
- cutting board
- Baking sheet
- wire rack
- measuring cups and spoons
Nutrition Facts
- Calories: 523kcal
- Fat: 26g
- Saturated Fat: 7g
- Cholesterol: 126mg
- Sodium: 308mg
- Potassium: 285mg
- Carbohydrates: 6g
- Fiber: 0g
- Sugar: 0g
- Protein: 31g
- Vitamin A: 240IU
- Vitamin C: 1mg
- Calcium: 26mg
- Iron: 2mg
FAQ- Salted Chicken Wings
Can I use a different type of alcohol instead of sake?
Yes, you can substitute sake with dry white wine or apple cider. Both alternatives will provide a different but equally delicious flavor.
What can I use if I don’t have a broiler?
If you don’t have a broiler, you can bake the wings at 425-450ºF (200-230ºC) for about 45 minutes, flipping halfway through. Ensure the internal temperature reaches 165ºF (74ºC).
How can I make the wings spicier?
To make the wings spicier, increase the amount of shichimi togarashi or substitute it with cayenne pepper or chili powder.
Can I use frozen chicken wings?
Yes, you can use frozen chicken wings. Make sure to fully thaw them in the refrigerator before marinating and cooking to ensure even cooking and seasoning absorption.
What side dishes pair well with these salted chicken wings?
These wings pair well with steamed rice, a fresh salad, or vegetable sticks. You can also serve them with dipping sauces like soy sauce, ponzu, or a spicy mayo for added flavor.
