Yakitori chicken wings

Name: Yakitori chicken wings
Yield: 6
Ingredients: ⅓ cup Sake (Main); 1 Tbsp Japanese soy sauce, use up to 2 Tbsp; 1 Tbsp Sweet chilli sauce, or use gochujang for a hotter wing; 1 Tbsp Mirin; 1 large knob Ginger, peeled and grated; 1 small Mandarin, zest and juice, or use zest and juice 1 lime, optional; 20 g Palm sugar, grated, or use honey; 1 tsp Ground star anise, or five spice powder; 1 kg Chicken wings, cut into separate joints (Main)

for 6 people

Tam West

Warren Elwin

Food writer

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These Japanese, sake-marinated wings will serve 6-8 as a snack.

Ingredients

⅓ cup	Sake (Main)
1 Tbsp	Japanese soy sauce, use up to 2 Tbsp
1 Tbsp	Sweet chilli sauce, or use gochujang for a hotter wing
1 Tbsp	Mirin
1 large knob	Ginger, peeled and grated
1 small	Mandarin, zest and juice, or use zest and juice 1 lime, optional
20 g	Palm sugar, grated, or use honey
1 tsp	Ground star anise, or five spice powder
1 kg	Chicken wings, cut into separate joints (Main)

Directions

Mix sake with 1-2 Tbsp Japanese soy sauce, sweet chili sauce (or gochujang), mirin, ginger, mandarin or lime zest and juice, if using, palm sugar or honey and ground star anise (or five spice powder). Season with freshly ground pepper.
Add chicken wings cut into separate joints, cover and refrigerate to marinate for an hour or so.
Preheat oven to 180C. Bake wings, turning frequently to colour evenly, until super-tender and sticky.