Combine oil, sake and chicken wings in a large bowl. Cover and refrigerate for 2 hours. Drain.Combine 2 tsp salt and ½ tsp black pepper in a bowl. Rub half into chicken wings. Reserve remaining salt and pepper to serve. Thread wings onto skewers.Heat a barbecue to medium.Cook chicken for 5 minutes each side or until golden and cooked through. Serve with reserved salt and pepper mixture, lemon wedges and lettuce leaves, if using.Note• Japanese sesame oil is available from Japanese food shops and selected supermarkets. • Sake, from bottle shops, is a Japanese rice wine.Photography by Brett Stevens.