We had 5 leftover wings (each split into 2 joints, for 10 total pieces), so we felt inspired to try a NYT recipe. Details here: https://cooking.nytimes.com/recipes/1016872-hanjan-chicken-wings Our modifications: first, the marinade proportions are: ¼ cup low sodium soy sauce, 3 Tbsp sake, nearly 1 Tbsp mirin, and 1 Tbsp minced fresh garlic (we kept the garlic the same). Marinate the wing joints (drummettes and flat wing) for 30 mins. Second, preheat oven at 400. On a lightly oiled, foil-lined rimmed baking sheet (see Note below), shaking off excess marinade, place the drummettes in the middle of the baking sheet and oven-roast for 13 mins. Turn over, and then add raw flat wing joints (less fatty side down – see Note below) on the foil along the margins of the drummettes. Continue roasting for 10 mins, then turn over the flat joints (which should be mostly cooked). Turn off oven and then turn on broiler to high. Place the baking sheet 4 inches from broiler and lightly brown for a few mins. Garnish with toasted sesame seeds. Serve immediately. (Apr. 2019)
Note: Although we used nonstick foil and oiled it, the chicken drummettes and the fatty side of the flat joint stuck to the foil, tearing the skin. The next time, we may try placing the them on an oil-sprayed rack in the foil-lined baking sheet. We also will try placing the flat joints, less fatty side down to mitigate sticking.
Cooking Adventures 