Sticky Honey Soy Chicken Wings

Method

1. Note: This recipe requires at least 3–4 hours (and up to 24 hours) of marination. For drumsticks, marinate overnight.
2. Prick the chicken wings with a fork to help the marinade penetrate. Place the wings in a large bowl, add the sake, and toss well to coat. Let sit for 10 minutes, turning halfway.
3. In an airtight container or a large resealable bag, combine the soy sauce, honey, salt, pepper, crushed garlic, and 1½ teaspoons of the sesame seeds. Mix well.
4. Pat the wings dry with paper towels and add them to the marinade. Toss to coat evenly. Seal and refrigerate for at least 3–4 hours (or up to 24 hours). Flip the wings occasionally to ensure even coating.
5. Preheat the oven to 400°F. For a convection oven, reduce temperature by 25°F. Line a baking sheet with parchment paper.
6. Remove the wings from the marinade (discard the marinade) and arrange them in a single layer on the prepared baking sheet, spaced apart.
7. Bake for 30 minutes, flipping the wings halfway through. If using a small oven or if wings tend to char quickly, cover loosely with foil for the first 15 minutes, then uncover to finish cooking and caramelize.
8. Check for doneness: the wings should be cooked through, nicely browned, and charred in spots. If not browning enough, switch to broil for a few minutes.
9. Transfer the wings to a serving plate. Sprinkle with the remaining sesame seeds, chopped green onion, and shichimi togarashi if desired.
10. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to a month. Reheat in a toaster oven or oven until warmed through.