Step 1

Gather all the ingredients. Adjust an oven rack to the middle position. Line the bottom of a baking sheet with aluminum foil (for easy cleaning) and place a wire rack on top.

Step 2

Soak the chicken wings in the sake for 10 minutes, turning the wings once.

Step 3

Pat dry each wing with paper towels and place the wings, skin side up, on the wire rack.

Step 4

Sprinkle a GENEROUS amount of salt and black pepper, and flip the wings to sprinkle the other side. Keep the skin side down.

Step 5

Set the oven broiler to high (550ºF/288 ºC) for 3 minutes before cooking. Place the baking sheet in the middle rack of the oven, about 8" (20 cm) away from the heating element. Cook for 9-10 minutes, until nicely brown and crispy, and then flip the chicken to cook the other side (skin side) for another 9-10 minutes. Watch the chicken carefully not to burn; if your oven is small/strong, try broiling at medium (500ºF/260ºC) or lower the rack.

Step 6

If you don't have a broiler, bake at 425-450ºF (200-230ºC) for 45 minutes. Monitor the cooking time – the chicken is cooked through when internal temp is 165 ºF 74ºC).

Step 7

Serve with shichimi togarashi and lemon wedges on the side.

Step 8

Keep the leftovers in an airtight container and store in the refrigerator for up to 4 days and in the freezer for a month.