Yield: 6 to 8 servings
Time: 40 minutes, plus at least 2 hours’ marinating
Even easier are the kind of chicken wings you find as bar food in much of Japan. They are lightly seasoned but not really sauced — they’re not drippy — with the usual suspects: soy, ginger and garlic. These are, I think, better served warm or at room temperature than hot, because as finger food they can be tricky to handle when they’re at a finger-burning temperature. So I roast them in advance and keep them warm, or reheat them gently.
- 3 tablespoons soy sauce
- 2 tablespoons sake
- 2 tablespoons mirin or honey
- 3 scallions, trimmed and roughly chopped
- 2 garlic cloves, peeled and chopped
- 1 inch-long piece fresh ginger, peeled and chopped
- 3 pounds chicken wings, wingtips removed, drumettes and wings separated
- In a large baking dish, mix together everything but chicken wings. Add wings and turn to coat, then cover with plastic wrap and refrigerate for at least 2 hours, or as long as overnight. Turn wings occasionally in marinade.
Start a charcoal or wood fire or preheat a gas grill or broiler; fire should be only moderately hot and rack should be about 6 inches from heat source. If you are going to broil the wings, line dish with foil.
- Remove wings from marinade and put on grill or in broiler. Cook for about 10 minutes on each side, remove from heat, and serve within 20 minutes.
Pairs well with…
- Part of finger food party menu with Polpetti, Gougeres and Asian Corn Fritters.
Source: New York Times, November 29, 2006