The Yardbird menu is mainly made up of chicken, and with an emphasis on beak to tail dining, very few parts are left behind. Every morning, fresh chickens from Yuen Long are delivered to the restaurant for our chefs to butcher and prepare before service begins. Each chicken skewer is available in limited quantities until they sell out and everything from thyroid to inner thigh to wing tip is grilled over traditional binchotan charcoal.

Wing (tebasaki) (手羽先) – this part of the chicken needs no introduction. As one of the most popular parts, it’s a delicious combination of crispy skin and tender meat. The wings at Yardbird are butterflied at the mid-joint, sprayed with sake, and seasoned before grilling. Once golden and crispy, they are generously topped with our house-made shichimi spice and garnished with a lemon wedge.

3 thoughts on “Bird’s Anatomy: Wing Tebasaki

  1. […] Yardbird menu is mainly made up of chicken, and with an emphasis on beak to tail dining, very few parts are left behind. Every morning, fresh […]

  2. […] Yardbird’s signature recipes, together with in-depth explanations of how we source, butcher, skewer, and cook each part of the chicken over binchotan […]

  3. […] Yardbird menu is mainly made up of chicken, and with an emphasis on beak to tail dining, very few parts are left behind. Every morning, fresh […]

Leave a reply