Ingredients

The following ingredients have 5 Servings
  • ¼ cup rice wine vinegar
  • ¼ cup mirin or sake
  • ¼ cup smoked or plain shoyu
  • soy sauce
  • 1 scant tablespoon wasabi paste
  • 24 wing drumettes
  • or 12 chicken legs
  • drummers
  • 1 inch ginger
  • thinly sliced
  • 4 cloves garlic
  • crushed
  • Cooking spray
  • 2 tablespoons butter
  • 1 inch ginger
  • grated or minced
  • 4 cloves garlic
  • grated or minced
  • 1 teaspoon coarse black pepper
  • 1 cup mirin or sake
  • ½ cup smoked or plain shoyu
  • soy sauce
  • 2 tablespoons turbinado
  • raw sugar or light brown sugar
  • 1 tablespoon sesame oil
  • 2 tablespoons gochujang chili paste
  • sambal oelek or sriracha (optional)
  • Toasted sesame seeds and minced chives or scallions
  • to serve

Instruction

  • Whisk up marinade ingredients in a bowl
  • Place chicken, ginger and garlic in large bag and cover with marinade and refrigerate several hours or overnight
  • Preheat oven to 425˚F
  • Arrange chicken, shaking off excess marinade, on rack-lined baking sheet and spray with cooking spray
  • Roast chicken about 1 hour to crispy, turning once
  • For sauce, in small pot, melt the butter, add ginger and garlic, then swirl in pepper, mirin, sake, soy and sugar
  • Bring to bubble, reduce by half at low bubble, turn off heat and add sesame oil
  • For extra-spicy hot wings, add 2 tablespoons gochujang, sambal oelek or sriracha to the sauce
  • Toss wings with sauce
  • Top with sesame seeds and chives or scallions to serve
  • Scampi Wings