I hope you had a fun Super Bowl Sunday. The weather in San Francisco Bay Area was just amazing this past weekend – warm spring weather in February! My husband and I invited our close friends and their kids to our house and I cooked for 20 people for the first time! This dish was one of the items I made and it was quite popular. I love it when I see everyone enjoy food I cooked. It’s a very rewarding feeling to me. Let’s start Monday with this easy recipe.
- About 16 chicken wings (mid joints), rinsed
- 1 - 1 1/2 cup sake
- Sea salt
- Freshly ground black pepper
- Soak the chicken in the sake for 15 minutes. Rotate chicken at least once so all sides are covered with sake. For easy cleanup, cover the bottom of the broiler rack with aluminum foil. I like using broiler rack so the oil will drip while cooking and wings will get crispy.
- Pat dry each wing with paper towel and place the wing, skin side up, on the broiler rack.
- Sprinkle generous amount of salt and pepper. 80% of the wing should be covered with salt and pepper (you might think it’s a lot, but these are the only seasonings you put.). Then flip the chicken and sprinkle salt and pepper again. Keep the skin side down.
- Turn the broiler on high and place the broiler rack 6 inch away from the top. Cook for 15 minutes (cooking time vary depends on oven) and flip and cook for 7-10 minutes, or until the chicken gets crispy. Serve immediately.
* Prep time does not include the time for soaking in sake.