Authentic home cooking from Japan, with US measurements. 
3-Ingredient Izakaya-Style Salted Grilled Chicken Wings
Thank you for 590 reviews! These tender chicken wings are coated in a savory, tangy salt sauce that keeps you coming back for more. Every time I make these as a snack, they disappear in no time—just bones left!
Recipe background:
I once tried seasoning grilled chicken thighs with Chinese chicken bouillon and it turned out so delicious that I had to try it with chicken wings. Now I’m hooked! This is my go-to quick yakitori-style snack for the evening. I’ve probably eaten hundreds of these, easily finishing a whole batch by myself with a drink in hand.
3-Ingredient Izakaya-Style Salted Grilled Chicken Wings
Thank you for 590 reviews! These tender chicken wings are coated in a savory, tangy salt sauce that keeps you coming back for more. Every time I make these as a snack, they disappear in no time—just bones left!
Recipe background:
I once tried seasoning grilled chicken thighs with Chinese chicken bouillon and it turned out so delicious that I had to try it with chicken wings. Now I’m hooked! This is my go-to quick yakitori-style snack for the evening. I’ve probably eaten hundreds of these, easily finishing a whole batch by myself with a drink in hand.
Open in Cookpad AppSteps
- 1
Arrange the chicken wingettes skin-side down in a skillet. You don’t need to add oil since the chicken will release its own fat, but if your pan tends to stick, lightly oil it.
- 2
Cook over medium heat for about 5 minutes, skin-side down. Move the chicken around occasionally to ensure even browning.
- 3
Be careful—hot oil may splatter. If you see smoke, that means it’s starting to burn, so lower the heat.
- 4
Once the skin is nicely browned, turn off the heat and flip the chicken over.
- 5
Cover with a lid and cook over low heat for 5 minutes to steam.
- 6
Check the largest piece by gently pulling it apart with chopsticks; if the inside is white and cooked through, it’s done.
- 7
Turn off the heat and sprinkle the salt and chicken bouillon powder evenly over the chicken. Toss well so the seasonings melt into the fat and coat the wings.
- 8
Recipe ID: 20664859. For a make-ahead version with the same flavor that stays tender even after refrigerating, check out the simmered version.
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