Steps

1. Make an incision at the joint of the chicken wings and separate them.
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2. Cut a slit into one of the two bones of each separated chicken wing. [This is the secret!] This makes it easier to remove the bones when eating.
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3. Rinse the chicken wings under water and thoroughly pat them dry with paper towels.
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4. Place the dried chicken wings (12 pcs) in a bowl, add Cooking Sake (Rice Wine) 2 tbsp + and Soy Sauce 2 tbsp +, and knead well.
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5. Heat Sesame Oil 2 tbsp in a frying pan. Arrange the chicken wings with the skin side down and sear over medium-low heat until golden brown.
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6. Flip and sear the other side until golden brown and the chicken meat looks plump and taut. [This is the secret!] Instead of deep-frying at home, slowly searing the skin side with sesame oil results in a delicious dish.
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7. In a small bowl, mix Soy Sauce 4 tbsp and Sugar 4 tbsp together.
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8. In the same frying pan where you seared the chicken wings, add the diced ginger (2 slices) and thinly sliced green onion (5cm) and sauté until fragrant.
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9. Add Cooking Sake (Rice Wine) 3 tbsp, then pour in the mixed soy sauce and sugar.
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10. Increase heat and simmer, stirring constantly, until it thickens. [This is the secret!] Simmering the sauce after adding the seasonings creates a glossy finish and locks in the flavor.
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11. Add about half of the water (500ml) and let it bubble vigorously for a moment.
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12. Add the remaining water.
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13. Once boiling, cover with a lid and simmer over low heat for about 40 minutes until the water is reduced to 1/3 its original volume.
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14. Remove the lid, increase the heat to high, and gently shake the pot to coat the chicken wings thoroughly with the braising liquid.
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15. Drizzle in Sesame Oil 2 tbsp to finish.
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16. Plate and serve. Enjoy!
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