Chicken wing drumettes - the large end of the wing
White part of a Japanese leek (and the green part, if you have it)
To taste and for decoration
This time I cooked them in a frying pan, but you can also use an oven or grill. They come out nice, crisp and delicious.
I gave directions for cooking them in the oven or grill at the end.
Make cuts in the drumettes with a sharp knife.This is so the flavor will sink in.) Finely chop the green onion and ginger.
Put the drumettes in a plastic bag, add the sake, salt, and pepper, and rub lightly. Let sit for about 10 minutes.
Combine the seasonings and the leek and ginger from Step 3. Note: Be sure to add this sauce in Step 8, after the chicken is cooked through! If you add it first, it will burn.
Heat up a frying pan and brown the chicken on all sides.
Cover with a lid and cook for 8 minutes or longer, depending on the size of the drumettes. If they don't seem to be cooking through, add 2-3 tablespoons of sake.
Pierce the thickest part of the drumettes with a skewer, and if the liquid runs clear, add the sauce from Step 5. Simmer down the sauce, while turning the chicken over. Add 2 tablespoons of water if the sauce starts to dry up.
When it starts to turn shiny, it's ready. Sprinkle with sesame seeds and enjoy.
Oven-baked method: Put the chicken drumettes in a plastic bag with the seasonings and marinate for at least 30 minutes. If you're in a hurry, just rub the seasonings in.
Drain the marinade and place the chicken on an oven rack, or on an oven tray lined with parchment paper. Bake in a preheated oven.
Pierce the drumettes with a skewer and if the liquid runs clear, they're ready. If you prefer a stronger flavor, brush the chicken with the marinade half-way through cooking.
Story Behind this Recipe
I adapted a recipe my mother and I used to make 30 years ago using an oven, to be made in a frying pan.
If using chicken that's been frozen, it's easy to make the cuts in the chicken if you do it while it's partially frozen. The leftover sauce is good on top of vegetables.