recipe adapted from my twitter friend LovelyLanvin. When she told me there were only three ingredients and a single pan, well -- how could I resist? You know how much I love quick and easy cooking! I made these wings for dinner, and they were crispy salty fresh & hot out-of-the-oven just as advertised, but the kids didn't mind packing them for lunch to eat later at room temp. Although the recipe calls for shichimi togarashi (seven pepper mix) I omitted that for the kids' portions. It's still very tasty without it. I made a few changes, maybe because my broiler isn't as hot:
Tebasaki (Grilled Chicken Wings with Sea Salt) [adapted from LovelyLanvin]
2 pounds chicken wings
Rinse the chicken wings, drain, and pat dry. Place them in a tray and put into refrigerator uncovered to dry out further.
Preheat broiler, remove wings from refrigerator and salt them generously on both sides.
When the broiler is hot, place tray on broiler rack about 6 inches from heat.
Watch to make sure they don't burn, and when nice and brown (recipe says 5-7 minutes) turn to crisp other side. Note: My broiler took longer; I let them cook about 15 minutes each side. Also, my wings dripped grease into the pan so I actually drained the pan a couple times during cooking. I wonder whether I could use a rack inside the tray next time?
Remove from broiler, sprinkle with shichimi togarashi, and serve hot!
The rest of MisterMan's bento contains roasted kabocha, carved carrots, steamed broccoli and fresh cherry tomatoes. The stunning citrus is blood orange, which we discovered at the farmers markets this past weekend. Yay for new produce! There are also some grapes and blueberries.
Linked at What's For Lunch. Take a look to see what everyone else is having!
9 hours ago