Go Back
+ servings
Japanese Marinated Chicken Wings

Teba Shichimi – Japanese Marinated Chicken Wings

Japanese Teba Shichimi is a popular dish in Izakaya, consisting of chicken wings marinated in ginger, garlic, soy sauce and sake (Japanese rice wine).
Course Main Course
Cuisine Japanese
Prep Time 2 hours 30 minutes
Cook Time 20 minutes
Servings 2


  • 8 chicken wings
  • 40 ml sake
  • 40 ml soy sauce
  • 1/8 teaspoon cayenne chili powder. You can use other chili powder instead but the amount may need to be adjusted according to its spiciness. Cayenne chili powder is a relatively hot chili powder.
  • 1 clove garlic
  • 6 g piece ginger approx. 2” piece
  • 1/2 teaspoon Japanese seven flavor chili powder


  • First, prepare the chicken wings. Try to buy chicken wings that have the wing removed, but if you can’t get them, you will need to cut the wing tip off, and just use the larger part of the wing.
  • Next is to prepare the marinade for the chicken wings.Take a large glass bowl and pour the sake, soy sauce, and cayenne chili powder into it. Mince the garlic and ginger with a plane straight into the marinade. Stir to combine all the ingredients.
  • Put the chicken wings into the marinade and mix with your hands to fully coat the chicken wings. Cover the bowl with plastic wrap and refrigerate for at least two hours.Sometimes chicken can become infected with Salmonella during the production process, so in this step, you must be careful not to dirty the outside the bowl, so as not to contaminate the other things in the refrigerator.
  • Preheat your oven to 220 degrees Celsius. After the chicken wings have marinated for at least two hours, take them out of the refrigerator and thread the wings onto short bamboo skewers.The bamboo skewers are not absolutely necessary, but these short ones make eating the wings so much easier, enabling the most elegant guests to keep their composure while eating what can otherwise be a messy affair.
  • Take a large oven pan and line the inside with aluminum foil (this makes clean up easier). Place a grill rack on the foil and put the chicken wings on the grill with the thicker side facing up.If the chicken wings are fatty and placed directly on the baking pan, they will be immersed in their juices giving an oily result. If the chicken wings are thin, the metal pan will conduct too much heat to the chicken wings, making them dry tasting. Also, the bamboo sticks will ‘cook’ causing the woody flavor to leach into the wings.
  • Position the pan on the oven about one third from the top to achieve a charcoal effect. Close the oven door and bake for 6 minutes. Open the oven door, and with a silicon basting brush, baste the wings with some of the marinade.Baste twice more after another 8 minutes and then 10 minutes. Bake for a further 12 minutes and then take the wings out of the oven. Allow to rest for two minutes, and sprinkle with seven flavor chili powder. Serve immediately and enjoy these finger-lickin’ good chicken wings!