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.