Japanese Jumbo Chicken Wings
Recipe by Chef Kaku (Wasan Brooklyn)
- 1 quart Water
- 2.5 Tbsp Salt
- 5" x 5" Kombu
- 12 Chicken Wings
- 1 Tbsp Black Peppers
- Lemon, to taste
In a small bowl, mix water and salt. Add Kombu sheet and chicken wings. Rest it in the refrigerator for 6-10 hours.
Take out chicken wings and wipe any excessive water.
Grill them over medium heat until done.
Serve with lemon and some peppers.