Chicken Skin Skewers｜Crispy, savoury and perfect with beer

Chicken skin skewers are made by threading raw chicken skin onto bamboo sticks, ideal for grilling, oven-baking or air-frying. For the best texture, briefly blanch to remove excess fat and blood, then season and cook until the skin turns golden and crisp and the fat has rendered out, leaving a crunchy, smoky bite that pairs beautifully with beer, salads or mixed yakitori plates. You can go simple with salt, or use teriyaki or garlic pepper for more flavour; they cook quickly and make great izakaya-style snacks at home.

Recommended recipe: Salt-grilled raw chicken skin skewers (serves 1–2)

Ingredients:

• 1 pack raw chicken skin skewers

• A little sea salt

• A little black pepper

• A wedge of lemon

Method:

1. Let the skewers thaw slightly and pat them dry with paper towels.

2. Optionally blanch in boiling water for about 30 seconds, then rinse in cold water and dry to remove excess fat and blood.

3. Season evenly with sea salt and black pepper.

4. Preheat a pan or grill and cook over medium heat, turning regularly to render out excess fat.

5. When both sides are golden, bubbly and crisp, remove and plate.

6. Finish with a squeeze of lemon for a fresher, lighter taste.