Tebasaki Yakitori with Spicy Glaze

Ingredients

• 1 kg (2.2 lbs) chicken wings 1 kg (2.2 lbs) chicken wings
• 1/4 cup soy sauce 1/4 cup soy sauce
• 2 tablespoons mirin 2 tablespoons mirin
• 2 tablespoons grated ginger 2 tablespoons grated ginger
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 2 tablespoons chili paste 2 tablespoons chili paste
• 2 tablespoons honey 2 tablespoons honey
• 1 tablespoon rice vinegar 1 tablespoon rice vinegar
• Salt, to taste Salt, to taste
• Freshly ground black pepper, to taste Freshly ground black pepper, to taste
• Chopped green onions, for garnish Chopped green onions, for garnish
• Sesame seeds, for garnish Sesame seeds, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 5g
• Carbohydrates (total, sugars): 10g, 8g
• Protein: 28g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine soy sauce, mirin, grated ginger, and minced garlic to make the marinade.
2. 2.
   Place the chicken wings in a large ziplock bag and pour the marinade over them. Seal the bag and marinate in the refrigerator for at least 2 hours, or overnight for best results.
3. 3.
   Preheat the grill to medium-high heat.
4. 4.
   Remove the chicken wings from the marinade and pat them dry with paper towels.
5. 5.
   Brush the wings with vegetable oil and season with salt and black pepper.
6. 6.
   Grill the wings for about 10-12 minutes per side, or until they are cooked through and have a nice charred exterior.
7. 7.
   While the wings are grilling, prepare the spicy glaze by combining chili paste, honey, and rice vinegar in a small saucepan. Heat over low heat until the glaze is well combined and slightly thickened.
8. 8.
   Once the wings are cooked, brush them generously with the spicy glaze on both sides.
9. 9.
   Return the wings to the grill for an additional 1-2 minutes per side, allowing the glaze to caramelize slightly.
10. 10.
    Remove the wings from the grill and let them rest for a few minutes.
11. 11.
    Garnish with chopped green onions and sesame seeds before serving.

Treat your ingredients with care...

• Chicken wings — Make sure to pat them dry before grilling to achieve a crispy skin.
• Chili paste — Adjust the amount according to your spice preference. Add more for extra heat or reduce for a milder flavor.
• Rice vinegar — If you don't have rice vinegar, you can substitute it with apple cider vinegar or white wine vinegar.

Tips & Tricks

• For a smokier flavor, use a charcoal grill instead of a gas grill.
• Baste the wings with the spicy glaze during the last few minutes of grilling to ensure a sticky and flavorful coating.
• Serve the Tebasaki Yakitori with a side of steamed rice and pickled vegetables for a complete Japanese meal.
• If you prefer a milder version, reduce the amount of chili paste in the glaze.
• Make extra glaze to serve on the side for those who enjoy an extra kick of spiciness.

Serving advice

Serve the Tebasaki Yakitori hot as an appetizer or as the main course. Provide napkins or finger bowls for guests to clean their hands after enjoying the sticky and flavorful wings.

Presentation advice

Arrange the grilled wings on a platter, garnish with chopped green onions and sesame seeds, and drizzle any remaining spicy glaze over the top. Serve with small skewers or toothpicks for easy handling.