Teba Shio (Salted Chicken Wings) 手羽先塩焼き - Cook With Naseem

With only 3 ingredients, these Japanese Salted Chicken Wings (Teba Shio) are oven-broiled till juicy and crisp golden perfection. So good and unbelievably easy to make, they will be the wings on repeat for all your parties, game days or lazy Sunday dinners.

What are some of your tried and tested favorite foods to serve at a party? My go-to dish is these Japanese Salted Chicken Wings, or in Japanese, we call them Teba Shio (手羽塩). Popular finger food you can find at Izakaya (Japanese tapas restaurants), these oven-broiled wings taste just like they are grilled outside!

With seriously crispy skin and umami, teba shio are the best thing I regularly pull out for gatherings. They are insanely easy that I even make these wings when I get stuck in the cooking rut. Wings to the rescue and family approved! If you’re reading this, you have to give it a try.

Watch How to Make Teba Shio (Salted Chicken Wings)

 

How to Make Perfectly Juicy and Crispy Chicken Wings in the Oven

Here’s how you achieve juicy and crispy wings in 3 simple steps:

1. Use good quality chicken wings! I like to source for organic, free-range chicken if possible. It makes a difference.
2. Soak the chicken wings in sake for 15 minutes. You don’t have to use expensive sake, but you do need 1 and 1/2 cup sake to make sure all the wings are covered. No substitute, please. Sake helps remove the gamey taste from the chicken. This is extremely important when the chicken is only seasoned with salt and pepper.
3. Pat dry each wing thoroughly with a paper towel before baking. Extra liquid from the sake is a no-no for crispy skin.

Yes, that’s it! Simple details rule when comes to a simple recipe with minimal ingredients.

After broiling the chicken, the skin gets so crispy and they are addicting and simply amazing! To give the wings extra punches, serve with a lemon wedge and a sprinkling of Shichimi Togarashi (Japanese seven spice).

The first time I served Teba Shio for a party of 20 and these wings were the first to go. I secretly think that people can’t get enough of the wings because they are so good without any sauce, which means less mess. Who could resist that at a party? Everyone asked for the recipe, and boy, was I glad that I could explain it in 30 seconds.

I hope you give Teba Shio a try for your next gathering and make sure you have enough wine, sparkling water, and sake to pass around!

Japanese Ingredient Substitution: If you want to look for substitutes for Japanese condiments and ingredients, click here.

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Teba Shio (Salted Chicken Wings)

With only 3 ingredients, these Japanese Salted Chicken Wings (Teba Shio) are broiled till juicy and crisp golden perfection. So good and unbelievably easy to make, they will the wings on repeat for all your parties, game days or lazy Sunday dinners.

• 2 lb chicken wings (flats/drumettes) ((16 pieces) (I use mid joints))
• 1 ½ cups sake
• Sea salt
• Freshly ground black pepper
• Shichimi Togarashi (Japanese seven spice) ((optional))
• Lemon ((optional))

1. Gather all the ingredients. Adjust an oven rack to the middle position. Line the bottom of a broiler pan with aluminum foil and place the broiler rack on top.

   

2. Soak the chicken wings in the sake for 10-15 minutes (Flip at least once).

   

3. Pat dry each wing with a paper towel and place the wing, skin side up, on the broiler rack.

   

4. Sprinkle a GENEROUS amount of salt and pepper, and flip the wings to sprinkle the other side. Keep the skin side down.

   

5. Turn on the broiler (high or 500-500F) for 3 minutes before cooking. Place the broiler pan in the middle rack of the oven, about 6″ (15 cm) away from the heat element. Cook for 10 minutes and flip to cook the other side (skin side) for 10 minutes.

   

6. Serve with shichimi togarashi and lemon wedges on the side.

The broiler pan helps getting rid of the oil dripping from the chicken wings while cooking so the wings will get crispy.

 

Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe and link to this post as the original source. Thank you.

Editor’s Note: This post was originally published in February 2011. The photos have been updated and the video is added in February 2016.

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