Barbecued Chicken Wings


Preparation info

  • Serves —


    • Difficulty


    • Ready in

      20 min

Appears in

Masu: Fresh, contemporary, accessible Japanese for the home cook


By Nic Watt

Published 2016

  • About

When I was working in Tokyo, after a very long hard day in the kitchen I would go to a yakitori bar that had been around since the 1920s and have an ice-cold beer and eat charcoal-grilled chicken wings much like these ones . . . This is classic izakaya cuisine.


  • 6 chicken wings
  • 200 ml (7 fl oz) chicken marinade
  • 1 pinch sea salt
  • 1 pinch shichimi pepper


    Soak six wooden skewers in water.

    Heat the barbecue to hot.

    Trim the wing tips from the chicken and save for making stock. Score the back of the remaining wings. Skewer each wing lengthways and place in the marinade, ready to grill.

    Grill the wings over the open flame, basting regularly with the marinade until cooked and the edges have caramelised, 8–10 minutes.

    Serve with a pinch of sea salt and shichimi pepper.