3 pounds chicken wings
1 large garlic clove, peeled and grated
1 1/2-inch piece fresh ginger, peeled and grated
2 tablespoons soy sauce
1 tablespoon olive oil
1 tablespoon nam pla or other Asian fish sauce
1/2 teaspoon mirin
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup mirin
2 tablespoons soy sauce
1 tablespoon nam pla or other Asian fish sauce
2 teaspoons red yuzu kosho (see note)
1/2 teaspoon black pepper
1 teaspoon grated garlic
1/2 teaspoon shichimi togarashi (optional)
1 teaspoon sesame seeds
Black pepper
1 tablespoon chopped scallions