• 1 cup soy sauce
• 1/4 cup sesame oil
• 3 tablespoons freshly grated ginger
• 1/4 cup rice vinegar
• 3/4 cup honey
• 4 pounds grilled or broiled chicken wings, warm or at room temperature (see below)
• Sesame seeds, for garnish (optional)
• Sliced scallions, for garnish (optional)
1. In a medium saucepan, combine the soy sauce, sesame oil, ginger, rice vinegar and honey, and simmer over medium heat until the mixture has reduced by almost one-third and will coat the back of a spoon, about 5 to 10 minutes. Set aside.
2. When the soy glaze has cooled slightly, toss with the wings, then plate. Garnish with sesame seeds and scallions, if desired, and serve warm or at room temperature. Serves 4 to 6.
For the wings:
• 4 pounds chicken wings
• Oil, for tossing the wings
• Salt and pepper
1. If your wings are not already cut into separate pieces, do so by removing the wingtip with a sharp knife. Discard the wingtip, or save it for later use in stock. You can leave the flat and the drumette attached if you’d like, or you can separate them by cutting through the joint with a sharp knife. (Typically, you’ll see them separated, though this step is entirely optional.)
2. Preheat the grill or grill pan over high heat. (Alternatively, preheat the broiler.) Place the wings in a large bowl and season with salt and pepper. Pour in just enough oil to coat the wings. If grilling, place the wings on the hot grill for 4 to 5 minutes per side, until lightly charred and cooked through. Set aside and toss with your desired sauce.
If you’re broiling, arrange the wings on a baking sheet in a single layer and broil 4 to 5 inches from the surface for about 25 minutes total, flipping once, until crisp and cooked through. (You might need to cook the wings in two separate batches.) Set aside and toss with your desired sauce. Serves 4 to 6.