Teba Shio (Salted Chicken Wings) 手羽先塩焼き

Juicy and crispy Japanese Salted Chicken Wings (Teba Shio) are a popular dish at izakaya restaurants. With my unbelievably easy recipe and a few ingredients, you can oven-broil these delicious wings at home for your next party, game-day spread, or lazy Sunday dinner.

What are some of your tried and tested favorite foods to serve at a party? My go-to dish is these Japanese Salted Chicken Wings, or in Japanese, we call them Teba Shio (手羽塩). Popular finger food you can find at Izakaya (Japanese tapas restaurants), these oven-broiled wings taste just like they are grilled outside!

With seriously crispy skin and umami, teba shio are the best thing I regularly pull out for gatherings. They are insanely easy that I even make these wings when I get stuck in the cooking rut. Wings to the rescue and family approved! If you’re reading this, you have to give it a try.

Watch How to Make Teba Shio (Salted Chicken Wings)

How to Make Perfectly Juicy and Crispy Chicken Wings in the Oven

Here’s how you achieve juicy and crispy wings in 3 simple steps:

1. Use good quality chicken wings! I like to source for organic, free-range chicken if possible. It makes a difference.
2. Soak the chicken wings in sake for 15 minutes. You don’t have to use expensive sake, but you do need 1 and 1/2 cup sake to make sure all the wings are covered. No substitute, please. Sake helps remove the gamey taste from the chicken. This is extremely important when the chicken is only seasoned with salt and pepper.
3. Pat dry each wing thoroughly with a paper towel before baking. Extra liquid from the sake is a no-no for crispy skin.

Yes, that’s it! Simple details rule when comes to a simple recipe with minimal ingredients.

After broiling the chicken, the skin gets so crispy and they are addicting and simply amazing! To give the wings extra punches, serve with a lemon wedge and a sprinkling of Shichimi Togarashi (Japanese seven spice).

The first time I served Teba Shio for a party of 20 and these wings were the first to go. I secretly think that people can’t get enough of the wings because they are so good without any sauce, which means less mess. Who could resist that at a party? Everyone asked for the recipe, and boy, was I glad that I could explain it in 30 seconds.

I hope you give Teba Shio a try for your next gathering and make sure you have enough wine, sparkling water, and sake to pass around!

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Teba Shio (Salted Chicken Wings)

4.82 from 128 votes

Juicy and crispy Salted Chicken Wings (Teba Shio) are a popular dish at Japanese izakaya restaurants. With my unbelievably easy recipe and a few ingredients, you can oven-broil these delicious wings at home for your next party, game-day spread, or lazy Sunday dinner.

Print Pin

Prep Time: 10 minutes mins

Cook Time: 20 minutes mins

Marinating Time: 10 minutes mins

Total Time: 30 minutes mins

Servings: 3

Ingredients

 

US CustomaryMetric

 

1x2x3x

• ▢ 2 lb chicken wings (flats/drumettes) (16 pieces; I use mid joints/flats)
• ▢ 1½ cups sake
• ▢ Diamond Crystal kosher salt
• ▢ freshly ground black pepper
• ▢ shichimi togarashi (Japanese seven spice) (optional)
• ▢ lemon (optional)

Japanese Ingredient Substitution: If you want substitutes for Japanese condiments and ingredients, click here.

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Instructions

 

• Gather all the ingredients. Adjust an oven rack to the middle position. Line a baking sheet with aluminum foil (for easy cleaning) and place a wire rack on top.
  
• Soak 2 lb chicken wings (flats/drumettes) in 1½ cups sake for 10 minutes, turning the wings once.
  
• Remove and pat dry each wing with paper towels. Place the wings, skin side up, on the wire rack.
  
• Sprinkle the wings with a GENEROUS amount of Diamond Crystal kosher salt and freshly ground black pepper. Flip the wings to sprinkle the other side. Keep them skin side down.
  
• Preheat the oven broiler on High (550ºF/288ºC) for 3 minutes before cooking. Place the baking sheet in the middle rack of the oven, about 8 inches (20 cm) away from the heating element. Cook for 9–10 minutes, until nicely browned and crispy. Then, flip the chicken to cook the other side (skin side) for another 9–10 minutes. Watch the chicken carefully so it does not to burn; if your oven is small/strong, try broiling at Medium (500ºF/260ºC) or lower the rack.
  
• If you don‘t have a broiler, bake at 425–450ºF (200–230ºC) for about 45 minutes. Monitor the cooking time; the chicken is cooked through when the internal temperature is 165ºF (74ºC).

To Serve

• Serve with shichimi togarashi (Japanese seven spice) and lemon wedges on the side.
  

To Store

• Keep the leftovers in an airtight container and store in the refrigerator for up to 4 days and in the freezer for a month.

Nutrition

Calories: 523 kcal · Carbohydrates: 6 g · Protein: 31 g · Fat: 26 g · Saturated Fat: 7 g · Trans Fat: 1 g · Cholesterol: 126 mg · Sodium: 308 mg · Potassium: 285 mg · Vitamin A: 240 IU · Vitamin C: 1 mg · Calcium: 26 mg · Iron: 2 mg

Author: Namiko Hirasawa Chen

Course: Appetizer, Main Course

Cuisine: Japanese

Keyword: chicken, chicken wing, wings

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Editor’s Note: This post was originally published in February 2011. The photos have been updated and the video is added in February 2016.