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 tasting it in Milan is a little less (at Fukurou they make it very good). 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.