Teba Shio (Salted Chicken Wings)

1 kg chicken wings
1 ½ cups saké
SIDS SALT & PEPPER to taste
shichimi togarashi (Japanese Seven Spice)
lemon

Adjust an oven rack to the middle position. Line the bottom of a baking tray with aluminum foil (for easy cleaning) and place a wire rack on top.
Teba Shio Ingredients
Soak the chicken wings in the saké for 10 minutes, turning the wings once. Pat dry each wing with paper towels and place the wings, skin side up, on the wire rack.
Sprinkle a GENEROUS amount of SIDS SALT & PEPPER, and flip the wings to sprinkle the other side. Keep the skin side down.
Set the oven grill to HIGH (288°C) for 3 minutes before cooking. Place the baking tray in the middle rack of the oven, about 20 cm away from the heating element. Cook for 9-10 minutes, until nicely brown and crispy, 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, try grilling at medium (260°C) or lower the rack.
If you don't have a grill, bake at 200-230°C for 45 minutes. Monitor the cooking time – the chicken is cooked through when internal temp is 74°C.
To Serve
Serve with shichimi togarashi and lemon wedges on the side.
To Store
Keep the leftovers in an airtight container and store in the refrigerator for up to 4 days and in the freezer for a month.