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Japanese Yakitori Skewers bring the perfect combination of crispy skin and tender meat to your table. These skewers are ideal for sharing at a casual gathering or an easy weeknight meal that feels special. The process is simple yet yields a deeply satisfying result that captures the essence of Japanese home cooking.
I first made these on a whim for a friends gathering and they disappeared faster than I expected. Now they’re my go-to for every casual party.
Ingredients
- Two pounds of chicken wings: choose a mix of flats and drumettes for the best texture and flavor
- One and a half cups of sake: which tenderizes the meat and imparts a subtle umami note
- Diamond Crystal kosher salt: which seasons without overpowering thanks to its flaky texture
- Freshly ground black pepper: adds just the right amount of warmth
- Shichimi togarashi: optional Japanese seven spice blend that adds complex heat if you like some kick
- Lemon: optional freshly squeezed on top brightens and balances the savory richness of the chicken
Step-by-Step Instructions
- Adjust your oven rack and prepare oven broiler:
- Position your oven rack in the middle and line a baking sheet with aluminum foil. Place a wire rack on the baking sheet to allow air circulation and crisping during cooking.
- Marinate the chicken wings:
- Submerge the chicken wings in sake for about ten minutes. Turn them halfway through so all parts get the tenderizing benefits of the sake. This step makes a big difference in flavor and meat texture.
- Pat the wings dry and season:
- Remove the wings from the sake and carefully pat them dry with paper towels. Dry skin crisps up better under the broiler. Place them skin side up on the wire rack. Sprinkle kosher salt and freshly ground black pepper evenly over the wings and then flip them to season the other side as well.
- Broil the wings to crispy perfection:
- Preheat your oven broiler to high for about three minutes. Place the wings under the broiler and cook for nine to ten minutes on one side. Flip the wings and broil for another nine to ten minutes until golden and crispy.
- Alternate baking method:
- If your broiler is unavailable use your oven at 425 to 450 degrees Fahrenheit. Bake the wings for about 45 minutes until the internal temperature reaches 165 degrees Fahrenheit and the skin is crisp.
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Shichimi togarashi is one of my favorite flavor boosters here it adds just the right amount of smoky heat without overpowering the chicken. I once served these skewers to my Japanese in-laws and their approving nods told me I had gotten the balance just right.
Storage Tips
Store any leftovers in an airtight container in the refrigerator for up to three days. To preserve the crispy skin reheat in a hot oven or air fryer for a few minutes rather than using the microwave which tends to make the skin soft.
Ingredient Substitutions
If you do not have sake substitute dry white wine or even a mild rice vinegar diluted with water. The flavor won’t be exactly the same but the acidity will still help tenderize this chicken. For salt use any flaky sea salt if Diamond Crystal is unavailable.
Serving Suggestions
Legumes steamed rice or simple soba noodles pair beautifully with Yakitori skewers. Serve alongside some grilled vegetables or a light Japanese cucumber salad to balance the richness. A wedge of lemon on the side brightens every bite and adds an optional zestiness.
Cultural Context
Yakitori literally means grilled bird and is a beloved street food and bar snack in Japan. Traditionally skewered on bamboo sticks the chicken is cooked over hot charcoal which lends a distinctive smoky char flavor. This recipe mimics the essence of that street food culture while using a convenient oven broiler.
Frequently Asked Questions
- → What is the best chicken part for yakitori skewers?
Using a mix of chicken flats and drumettes provides both tenderness and variety in texture, enhancing each skewer.
- → How does soaking wings in sake affect flavor?
Soaking chicken wings in sake tenderizes the meat and infuses subtle savory notes that complement the grilling.
- → Can I use spices other than shichimi togarashi?
Yes, you can substitute or add spices like smoked paprika or chili flakes for a different heat profile and complexity.
- → What is the ideal cooking method for crispy yakitori skin?
Broiling on high heat is best for achieving crispy skin while keeping the meat juicy inside; alternatively, baking at high temperature works well.
- → How do I ensure the chicken is cooked safely?
Cook until the internal temperature reaches 165ºF, using a meat thermometer for accuracy, ensuring food safety and juiciness.
- → What role does lemon play in the preparation?
Adding lemon can brighten the flavor, cutting through richness and adding a fresh, citrusy balance.