Pete's Enhanced Japanese Chicken Wings

Step 1

Combine together soy sauce, brown sugar, pineapple juice, sake, rice vinegar, garlic, ginger, a pinch of MSG, red pepper flakes, and sesame seeds in a small saucepan. Warm it up over medium heat and let it simmer gently for about 10 minutes. Once done, take it off the heat and let the sauce cool down.

Step 2

While that’s cooling, cut the chicken wings at the joint to separate the drumettes. Toss them into a large resealable bag and pour in the cooled sauce. Seal the bag and pop it in the fridge to marinate for at least 3 hours, or even overnight if you have the time.

Step 3

When you’re ready to cook, preheat your grill to medium and give the grates a light oiling to keep things from sticking. Take the wings out of the marinade (save the sauce!) and grill them, turning every 5 minutes or so, until they’re nicely browned all over.

Step 4

Pour the leftover marinade into a saucepan and bring it back to a simmer. Let it cook for about 5 minutes to thicken up a bit.

Step 5

Now, preheat your oven to 350°F (175°C). Arrange the grilled wings in a single layer in a large baking dish and pour the warm sauce over them. Bake in the oven for about an hour, turning the wings and basting them regularly so they get beautifully caramelized and flavorful. Enjoy!

Serving Ideas

Serve these wings hot with a side of steamed rice or a simple cucumber salad to balance the richness. They also go well with pickled vegetables or a light dipping sauce like ponzu or spicy mayo.

Storage Tips

Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat them in the oven at a low temperature to keep the skin crispy, rather than using a microwave which can make them soggy.