Crunchy-Skinned Chicken Wings on the Grill

1. 1

   Slice the chicken wings fron the joint to the end.

2. 2

   Slice the ginger.

3. 3

   There is more ginger and leek in this picture than you need by the way.

4. 4

   Add the water and chicken wings to a deep frying pan and once the water is boiling, throw the water away.

5. 5

   Make sure to rinse away any excess scum.

6. 6

   Add enough water to submerge the chicken to the frying pan from step 2, along with the cooking sake, leek and ginger.

7. 7

   Boil the chicken in this mixture for 15 minutes until cooked through.

8. 8

   Take out the chicken wings and season each side with salt and ground pepper.

9. 9

   Place the chicken on the grill and grill each side until well browned.

10. 10

    You can use the leftover liquid from step 3 to create a delicious and easy soup as well.

11. 11

    Simply remove the leek and ginger, add in some grated garlic, salt and pepper, light soy sauce and a beaten egg.

12. 12

    Once the egg becomes fluffy it's ready.

* Per serving · 4 servings · Values may vary.

No additional tips available.