Cut between the wings and wing tips. If you remove the tips from the wings they are easier to eat. Remove any excess fat with your fingers.
Bring water (not listed in the ingredients) to a boil and add the sake. Put in the prepared chicken wings and cook for about 1minute. Drain in a colander.
Put all the ＊ ingredients and bring to the boil. Add the chicken wings and cook over a low to medium heat. Keep it simmering gently.
Skim off any scum on the surface. Cook the chicken wings for about 15 minutes and remove from the heat. Leave them to cool in the pot.
Transfer the chicken wings with the cooking juice into a storing dish and chill in the fridge for several hours. The cooking juice will become gelatinous because of its collagen content. You can eat this too.
Sprinkle with a little black pepper, chopped green onion or whatever condiments you like when you eat. By changing the condiments, you can enjoy the flavor in new ways.
Story Behind this Recipe
This is my mother-in-law's way to cook chicken wings. I changed the seasoning bit. The black vinegar softens the strong flavour of chicken. The jelly is tasty so you will like to eat it with the chicken pieces.
① Do not boil the contents of the pot. Keep it simmering gently. ② You can remove the excess fat floating on the surface of the jelly easily. ③ Eat this dish within 3 days in summer and as quickly as possible even in winter.