Yakitori bars are found all over Japan. Chicken and other foods on skewers are served with drinks. One popular version is tebasaki: chicken wings on skewers.
A chicken wing has three sections.
The wing tips have little or no meat, little fat, and lots of cartilage which make them useful when making stock.
The drummette is the top part of the wing with one large (well, large for a chicken) bone, a fair amount of white meat, and a thinish skin. They look like minature chicken legs and are popular for appetizers in the U.S.
The section of the wing between the tip and the drummette has two bones, a fatty skin, and a little meat. The larger bone might correspond to the radius bone in your forearm (your thumb side), and the smaller to the ulna.
|To remove the smaller bone from the wing,
cut along the smooth unruffled edge.
|Cut into the wing on the smooth edge to reveal the thin bone. Cut the cartilage to release the bone.||The ruffly fatty skin should be in the middle of each skewered wing.|
This is the section used in this recipe, with a bit of surgery not for the faint-hearted. I converted the pictures above after Mr. Tess commented that I shouldn’t put those gory pictures up on my blog! The wing skin is cut and the thin ulna bone removed. The skin and meat is butter-flied so it resembles a trapazoid or kite. A skewer can be inserted into a corner, behind the large bone, and into the opposite corner. Use two wings per skewer/serving.
Chicken Wings on Skewers
4 appetizers, light meal for 2
- 8 chicken wings: second joints, the part with 2 bones
- 1 yuzu or lime cut in wedges
Soak 4 bamboo skewers in water for at least an hour. Heat a grill or broiler. Lay the wings flat on a work surface to remove the smaller bone as described above. Thread 2 wings on each skewer. Salt the chicken liberally on both sides, and cook until golden. Serve with yuzu or lime wedges.
Cutting the little bones out is a bit tricky, to say the least. The first time I made this, I gave up after a bit. They were fine, but not so crisp.
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