If you don't like wings...move along! Okay, I'm assuming about 98.9 percent of you are still with me. These are great. I think they are my all time favorite wings. An appetizer palate pleaser. Warning: Make plenty.
2 Plastic bags (you need clean bags--like garbage bags--with no scent or deoderizer imbued and no holes)
Start with about a dozen wings (about 2 1/3 lbs)
1 medium clove garlic
1 piece of fresh ginger (about 1”x1”), peeled
½ c. Japanese rice wine (sake)
½ c. soy sauce
¼ c. firmly packed light brown sugar
¼ t. dried hot red pepper flakes
Remove the tips from the wings and discard. Separate the remaining two joints. Place two plastic bags inside one another and place the wings inside. Place the bags (and their contents) in a large bowl.
To make the marinade, run garlic and ginger through a food processor. Chop about 10 seconds--until very fine. Scrape down the work bowl then add the remaining ingredients and process 5 seconds.
Pour the marinade over the bagged wings and toss to coat thoroughly. Seal each bag tightly with a twist tie. Let wings marinate in the refrigerator for 3 hours or overnight, turning the chicken occasionally.
Preheat the oven to 350. Line a shallow broiler pan or baking dish with heavy foil. Remove the wings from the bags and arrange them in a single layer in the pan. Reserve the marinade. Bake the wings uncovered until golden brown and crusty, about 1 hour and 15 minutes. Turn and baste them every 15 minutes.
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