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…
Source: New York Times, November 29, 2006