• 1 cup soy sauce
• 1 cup sake
• 1 cup water
• 6 garlic chives or green onions smashed
• 1/4 cup sugar
• 8 cloves garlic, peeled and smashed
• 2-inch piece fresh ginger, sliced and smashed
• 3 1/2 to 4 pounds of chicken wings (about 20) rinsed and patted dry

To make the marinade, put the soy sauce, sake, water, garlic, chives, sugar and ginger into a saucepan. Bring to a boil, reduce to low and simmer for 10 minutes. Let the marinade cool a bit.

With a knife or kitchen scissors, separate the drummettes from the wing tips at the joint. Place the chicken in a bowl and add the marinade. Coat well and cover with plastic wrap. Refrigerate and let marinade overnight

Preheat the oven to 500ºF. Line a baking sheet completely with foil and place the wings on it. Brush with more marinade. Roast for about 45 minutes or until the wings are cooked and crisp. Serve immediately.

Serves 6

SakeSocial recommends:


Recipe courtesy of Sake: A Modern Guide by Beau Timken and Sara Deseran, photography by Scott Peterson

• 1 cup soy sauce
• 1 cup sake
• 1 cup water
• 6 garlic chives or green onions smashed
• 1/4 cup sugar
• 8 cloves garlic, peeled and smashed
• 2-inch piece fresh ginger, sliced and smashed
• 3 1/2 to 4 pounds of chicken wings (about 20) rinsed and patted dry

To make the marinade, put the soy sauce, sake, water, garlic, chives, sugar and ginger into a saucepan. Bring to a boil, reduce to low and simmer for 10 minutes. Let the marinade cool a bit.

With a knife or kitchen scissors, separate the drummettes from the wing tips at the joint. Place the chicken in a bowl and add the marinade. Coat well and cover with plastic wrap. Refrigerate and let marinade overnight

Preheat the oven to 500ºF. Line a baking sheet completely with foil and place the wings on it. Brush with more marinade. Roast for about 45 minutes or until the wings are cooked and crisp. Serve immediately.

Serves 6

SakeSocial recommends:


Recipe courtesy of Sake: A Modern Guide by Beau Timken and Sara Deseran, photography by Scott Peterson