Wing — Tebasaki · 74

Cook Wing as Grilling to 88° at the centre. Plate as Tebasaki. Angle 2: check thickness before the clock. Three joints with a high ratio of skin and collagen to actual meat. That is precisely the point: skin crisps, collagen turns sticky, and the bones give the sauce something to cling to. It is the cheapest part of the bird and the one entire restaurant categories are built on.

Dry the skin thoroughly before it meets heat. Surface moisture is the difference between crisp and leathery. Unlike breast, wings improve above the safe minimum — the collagen needs the extra heat to melt and the skin to render. Size consistency matters more than a grade mark — mixed sizes cook unevenly in one batch.

Cook Wing as Tebasaki to 88° at the centre. Thick grain needs more time. A cut’s grain comes from how much the muscle worked. Wing needs heat through to 88° before “Tebasaki” makes sense. 88 is a stage of that heat, not a luxury score. The same cut becomes a stew, a grill, or a braise, so a steak minute does not cover a pot. Thick connective tissue wants time, not a hard sear alone. This is not medical advice.