Debone chicken wings. Separate the joints of thick and thin bones at the knuckle. Then disjoint in the middle area and pull the thin bone first as you separate from the meat using your finger.
Use the knife to gently scrape the meat away from the thick bone. Put your finger up to the joint and pull it out as you turn.
This picture is after deboning. You can pull the bones out quite cleanly.
Put butter, curry powder, salt and pepper in the rice and mix evenly. If you use cold cooked rice, microwave to warm up before mixing.
Push about 1 tablespoon of rice into chicken wings. Secure open side with a toothpick. Sprinkle salt and pepper on top.
Put the chicken wings in the heat proof dish and drizzle the sake on it. Loosely wrap with plastic wrap and microwave for 2 and a half minutes at 700 W.
Grill both sides until nicely golden brown. If the surface looks dry, drizzle the vegetable oil on it halfway through grilling.
It looked like a dolphin when I secured with the toothpick so I put eyes on it.
Story Behind this Recipe
This was my favorite dish at the izakaya (gastropub) that closed down.
Make sure to break the joint completely so that it is easy to pull bones out. It will be less salty as you grill so I usually put extra salt and pepper. But you can adjust the taste later after you plate them. If you put less rice in the chicken wings, you don't need to secure with toothpicks.