Japanese grilled chicken wings on skewers — the izakaya classic made at home in a frying pan. Crispy skin, juicy meat, seasoned simply with salt.
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About This Recipe
One of Japan's most beloved izakaya dishes — Tebasaki Yakitori, grilled chicken wings on skewers.
Grilled skin-side down first, the wings develop a beautiful golden color and fill the air with an irresistible aroma.
At specialty restaurants, yakitori is traditionally cooked over charcoal. This recipe brings that same experience home using a frying pan.
The result is crispy, golden skin on the outside, and tender, juicy meat within.
With just a simple seasoning of salt, the natural flavor of the chicken comes through in every bite.
A light squeeze of sudachi or other citrus brightens the dish beautifully, cutting through the richness and rounding out each bite.
In Japan, yakitori is the quintessential izakaya snack — best enjoyed alongside a cold beer.
We hope you enjoy making this at home.
Yakitori in Izakaya
Yakitori is a staple of traditional Japanese izakaya menus. When a group of friends heads out to an izakaya, ordering a yakitori platter is almost second nature for most Japanese people. Sharing plates are central to izakaya dining, and a yakitori assortment makes ordering easy — it arrives with a variety of skewers all at once, covering something for everyone. It's the kind of dish that rarely disappoints.
Whether tebasaki (chicken wings) are included in that platter depends on the izakaya. Tebasaki is considered a slightly more niche item compared to izakaya staples like thigh, breast, tsukune (meatball), and skin — so spotting it on a yakitori platter tends to give the impression that the kitchen takes its yakitori seriously.
It's also worth noting that while thigh, breast, tsukune, and skin are commonly served with either tare (sweet soy glaze) or salt, tebasaki yakitori is overwhelmingly served with salt. The simple seasoning lets the natural flavor of the wings come through in a way that pairs particularly well with a cold beer or shochu.
At Paqupel, we also have a recipe for classic yakitori made right in a frying pan at home — covering thigh, breast, tsukune, and skin. If you're interested, feel free to check it out.
Yakitori (Japanese Chicken Skewers) | Easy Frying Pan Recipe
Ingredients (Serves 2)
- Chicken wings 4 pieces
- Salt to taste
- Sudachi or other citrus (such as lime or lemon) to taste, optional
Instructions
| 1 |
 | Pat the chicken wings dry with paper towels. Cut along the joint to make them easier to eat, remove the thinner bone, shape them, and thread onto skewers. |
| 2 |
 |
Season the chicken wings evenly with salt. |
| 3 |
 |
Heat a frying pan and place the wings skin-side down. Tip Starting skin-side down allows the fat to render out gradually, resulting in a crispy, golden finish. |
| 4 |
 | Cover with a lid and cook over medium heat. |
| 5 |
 | Once the skin is golden brown, flip the wings, cover again, and cook through. |
| 6 |
 |
For the final step, remove the lid and sear the skin side once more until crispy. Tip Removing the lid at the end allows excess moisture to escape, giving the skin an extra crispy finish. |
| 7 |
 | Plate and serve with sudachi or other citrus on the side, if available. |