Hiroko Shimbo

Chicken Wings on Skewers

Yakitori

Preparation info
  • Yields

    4

    servings
    • Difficulty

      Easy

Appears in
top 1000The Japanese Kitchen
The Japanese Kitchen

By Hiroko Shimbo

Published 2000

  • About

The part of the wing used in this preparation is the second joint of the chicken wing, called tebasaki. Use the first joint and the end joint, in chicken stock preparation.

Tebasaki is delicious simply cooked with salt.

Ingredients

  • Second joints (the parts with 2 bones) of 8 chicken wings
  • Sea salt
  • 1 yuzu c

Method

Soak four bamboo skewers in water for at least 1 hour. Heat a grill or broiler.

Lay the wing joints flat on the cutting board, and slit each of them, running a small knife along first the thin bone and then the thick bone. Insert the knife under the thin bone, and remove it. Leave the thick bone in place. Open out the meat on the thick bone butterfly fashion, to make a flat piece. Remov