• Chicken wings (drumette)10 pieces (600-700g)
• Ginger1 clove
• Garlic1 clove
• White sesame seeds (toasted)a pinch
• ★Vinegar2 tbsp
• ★Sake2 tbsp
• ★Soy sauce3 tbsp
• ★Mirin3 tbsp
• ★Sugar3 tbsp
• ★Water3 tbsp
• ★Black peppera pinch

1. 1

   Slice 1 clove of ginger thinly and crush 1 clove of garlic.

2. 2

   Pour the ginger, garlic, and all the ★ seasonings into a pot and bring to a boil over medium heat.

3. 3

   Once boiling, add 10 chicken wings (600-700g) and cook with a drop lid over medium-low heat for 15-20 minutes.

4. 4

   Turn the chicken wings several times during cooking and baste them with the cooking liquid to ensure even cooking.

5. 5

   As the sauce reduces and becomes glossy, watch carefully as it may burn easily. Simmer until your desired glaze consistency is reached.

6. 6

   Transfer to a serving dish and sprinkle with a pinch of toasted white sesame seeds to finish.

Once the sauce begins to reduce, it can burn easily, so keep a close eye on it and cook carefully to achieve the perfect glaze.

• Calories316 kcal
• Protein24 g
• Fat14 g
• Carbs18.3 g
• Sodium1.6 g