Tebasaki

Ingredients for 2 servings:

• 10 chicken wings
• 2 garlic cloves
• 1 tbsp ginger, pickled
• 50 ml soy sauce
• 100 ml sake
• 25 ml mirin
• 1 tbsp sugar
• Sesame, white, roasted
• Flour
• Salt and pepper, black

Instructions

Working time approx. 30 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 35 minutes

Nagoya-style chicken wings

Preheat the oven to 190°C (fan/convection oven). Sprinkle the chicken wings with salt and press the salt firmly into the skin. Combine 50 ml of sake and, if using, 25 ml of ginger juice in a large container and marinate the chicken wings for at least 15 minutes. Remove the chicken wings from the marinade and pat dry with kitchen paper. Lightly flour them by brushing on flour or shaking the wings with a little flour in a plastic bag. Shake off excess flour and place the chicken wings on baking paper on a baking sheet or in a roasting pan. Roast the chicken wings in the oven for 45 minutes. Meanwhile, clean and press two cloves of garlic and place them in a saucepan. Chop the ginger and add it. Add the soy sauce, sugar, the remaining sake, and mirin and bring to a boil, then reduce to an oily consistency and let cool. When the chicken wings are cooked and crispy, quickly brush them with sauce and immediately sprinkle with toasted sesame seeds. Season generously with pepper, return them to the oven (already turned off) for 3 minutes. Then arrange them on a plate and serve. Serve with rice and crispy pea pods, seasoned with salt. Tip: Don’t put the finished wings in a container, otherwise they’ll lose their crispness! Don’t skimp on the pepper; this dish can handle plenty of it!