Chicken Yakitori Recipe

On a clean chopping board, turn the wingette over and make a slit in the middle to expose the meat. Skewer wing onto a wooden stick by puncturing right above the skin and in between the meat; skewer 2 wingettes per stick.

Preheat a charcoal grill and prepare teriyaki sauce: Combine soy sauce, mirin, and sugar in a small saucepan over medium heat. Stir well, bring to a boil, and lower heat. Mix together cornstarch and water in a separate bowl; gradually add to saucepan. Stir until sauce is slightly thick, about 4 minutes (longer if you want a thicker sauce). Store in an airtight container in the refrigerator for up to 4 days.

Once grill is ready, season chicken with salt and pepper. Grill chicken, skin side down, for about 3 minutes. Turn over and cook for 3 more minutes. The grill should not be too close to the charcoal so the chicken cooks slowly, without the skin burning. If desired, brush yakitori generously with teriyaki sauce before removing from the grill, about 30 seconds to 1 minute.

Transfer to a plate and serve with rice and lemon slices, if desired.