Chicken wings with shichimi togarashi (spicy Japanese blend of seven spices) is a classic from izakaya. Finding this dish in Japan is very easy, just go to the izakaya (you can find them here, here and here). But even easier is to prepare it at home. To make this recipe I eliminated the skin to make the dish lighter and more digestible, but f iyou will decide to leave it the dish will obviously be tastier.
INGREDIENTS -250 gr of chicken wings - 1 1/2 tablespoon of sake - salt - shichimi togarashi - 1 lemon - 1 clove of crushed garlic
PREPARATION - Rinse the chicken wings with cold water to eliminate impurities. - Transfer the chicken wings to a bowl and add the garlic, sake and a pinch of salt. Cover with cling film and refrigerate for at least 1 hour. - After the time passed, heat a pot and pour the fins with the marinade. Cook on all sides (it will take about 10 minutes). - Arrange the wings on the serving dish: sprinkle with a pinch of salt and shichimi togarashi. Serve with lemon wedges on the side.
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