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.
Ingredients:
- About 16 chicken wings (mid joints), rinsed
- 1 - 1 1/2 cup sake
- Sea salt
- Freshly ground black pepper
Instructions:
- 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.
Notes
* Prep time does not include the time for soaking in sake.
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Hi, I'm Nami. Thanks for stopping by Just One Cookbook. You can read little bit more about me 
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Yum! These chicken wings sound fantastic! And I’m with you – I love when the food I have prepared gets rave reviews!
Hi Peggy! Yes, it’s same as your ribeye recipe, simple but so good!!!
Oh my goodness..those wings look really tasty! Love your photos and presentation! So simple yet beautiful and delicious!
Thanks Sandra – this is so easy, and every time I serve this dish, everyone loves it. People ask me how to make this, and I can finish explaining in 30 seconds… Hope you will try.
Hi Nami
I remember when you made this for us during Superbowl Sunday (among 12 other awesome dishes). I made this for the kids and I and even packed it for lunch. Definitely something you should eat right away since it’s crispy. Naia did eat hers while sitting in the shopping cart in Costco.
Yes, I made this one that day.
I agree, these wings taste good because the skin is crunchy. If I pack lunch leftover wings, I would use toaster oven to heat it up and then cool down a bit, then pack…. kind of a lot of work for morning though. Haha I’m happy Naia enjoyed it! 
Hi Nami,
This is my favorite Japanese food from izakaya. I am so excited I found your recipe randomly. I can’t wait to make it.
Question: is cooking sake same as Mirin?
Please let me know
Thanks!
Sandrine
Hi Sandrine! I’m glad you found my blog.
Cooking sake is different from mirin. You can use regular sake (those cheap bottle of sake is good enough) or you can use Chinese rice wine or dry sherry. I’ve never used dry sherry so I’m not sure if it works the same way, but I heard it’s a substitute for Chinese rice wine, so it might work. Mirin is sweet and we use it like sugar. We use sake to get rid of gamey taste. Enjoy!
Can I use something that is non alcoholic?
Hi Daisy! I’m sorry for my late response. If you have other way to get rid of gamy smell and flavor, you don’t have to use sake. Sake is VERY effective to get rid of the gamy taste. If you don’t mind that taste, you can skip the sake process. Hope this helps!
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