While searching for recipes for the Japan region of our Culinary Quest event, I found this yummy appetizer. It is recipe from Nami, who is the author, cook, and photographer behind "Just One Cookbook". The key is to soak the chicken wings in sake for 15 minutes. You don’t have to use expensive sake for this process, but you do need 1 and 1/2 cup sake to make sure all the wings are covered in sake.
Sake helps remove the gamey taste from the chicken, and this is extremely important when the seasoning for the chicken is just salt! If you like spicy food, sprinkle Shichimi Togarashi.
1Adjust an oven rack to the middle position. Line the bottom of a broiler pan with aluminum foil and place the broiler rack on top. (I use use our gas grill, so I skip this step and just pre-heat the grill, then I cook them over in-direct heat for about 10 minutes then I move them over direct heat for crisping up the skins.)
2Soak the chicken wings in the sake for 10-15 minutes (Flip at least once).
3Pat dry each wing with a paper towel and place the wing, skin side up, on the broiler rack.
4Sprinkle a GENEROUS amount of salt and pepper, and flip the wings to sprinkle the other side. Keep the skin side down.
5Turn the broiler on high and place the broiler pan in the oven about 6" (15 cm) away from the heat element. Cook for 15 minutes and flip to cook the other side (skin side) for 10 minutes. We like to grill them rather then using the broiler, so use what works best for you.
6Serve with shichimi togarashi and lemon wedges on the side.