• 6–8 meaty chicken wings
• ¼ cup soy sauce
• 2 tablespoons saké (Japanese rice wine)
• 2 tablespoons mirin (syrupy rice wine)
• 1 tablespoon sugar
• 1 tablespoon ginger juice (extracted from freshly grated ginger)

Rinse and pat dry the chicken wings, then hook the tip of each under its own base to keep it flat and to keep it from opening up when cooking. Place the wings in a glass or ceramic container large enough to accommodate them in a single layer.

In a small saucepan, combine the soy sauce, both the regular and the syrupy rice wines, and the sugar. Stirring until the sugar is completely dissolved, heat the mixture through. Remove the pan from the heat, add the ginger juice, and stir to incorporate. Allow the marinade to cool slightly before pouring it over the chicken wings. Turn the wings several times during the marinating process. Cover the chicken and either refrigerate overnight, or marinate at room temperature for 2 hours.

Preheat your oven to 400 degrees.

I strongly recommend you use a disposable foil broiling pan since cleanup could be messy otherwise. Remove the chicken wings from the marinade and arrange them in a single layer in the foil pan. Cover the pan with aluminum foil and bake for 10–12 minutes. Remove the foil cover and place the chicken wings 3–4 inches from the flame of your broiler and broil for 5 minutes. Dip the wings in the marinade, flip them, and broil for another 5 minutes. Dip the wings in the marinade again and broil for a final 2–3 minutes.

Serve the chicken wings hot, or let them cool to room temperature before covering and chilling to serve cold.

The marinade can be stored, covered in the refrigerator for several weeks, and used two or three more times within a month.