1 1/4 cups soy sauce
1 1/4 cups rice wine or sake
1 cup water
12 whole scallions ends trimmed, smashed with the flat side of a knife
2 1/2-inch chunk ginger, cut into 10 slices, then smashed
3 1/2 to 4-pound chicken wings (about 20), rinsed and drained
Stir the soy, wine, water, scallions, and ginger in a saucepan and
heat until boiling. Reduce the heat to low and simmer for 10
minutes. Let the marinade cool slightly.
With a sharp knife separate the drumettes from the wingtips at the
joint. Place all the pieces in a bowl or a deep pan and add the
still-warm marinade. Stir to coat, cover with plastic wrap, and
let the wings marinate for several hours, or overnight if possible,
in the refrigerator.
Preheat the oven to 500F. Line a cookie sheet with aluminum foil
and arrange the wings on the cookie sheets. Brush liberally with
the marinade. Roast for about 40 minutes, turning once, until the
wings are cooked and crispy brown at the edges. Serve hot, at room
temperature, or cold as an appetizer or an entree with a vegetable
and steamed rice.