For 2lbs Chicken Wings (or whatever you decide to use.. wings ROCK!)

1. Mix all of the ingredients for the marinade in a bowl

2. Put the chicken wings in a zip-loc bag, pour the marinade in, and seal the bag after squeezing out as much air as you can. Massage gently, and place in the fridge.

3. Marinate at least 2 hours, turning every 30 mins if you remember to do it.

4. When it's time to cook, set up your grill (gas or charcoal) for indirect-medium cooking.

5. Pour all of the wings and marinade into a small sauce pot (this will make sense later)

6. Oil your grill, and place the wings directly over the fire, close lid and grill 3-4 mins, flip, cover, and grill 3-4 mins.

7. While grillin', take the marinade left in the pot and bring to a boil, then remove from heat and bring to the grill. (yes, you have to multitask.. don't burn your wings or your house down).

8. Move the wings to the non-fire side of the grill, baste with your sauce, cover, cook 4-5 mins, flip, baste, cover, and cook. Repeat until your marinade is gone. The wings should be done at this point, about 30 mins.

9. Enjoy with a cold beer and friends. If you have neither, you're pretty much screwed.

10.  If you copy this recipe to your website without giving me credit, I hope your chicken is covered with listeria.

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Sake: Doesn't have to be expensive.. I use Hakutsuru, but Geikeikan, ShoChikuBai, or Ozeki will work.. which you should be able to find at your grocery store. More expensive sakes will be a waste of money.. these guys are relatively cheap (should be about $5-10 for a 750ml bottle)

Tamari Soy Sauce: if you can't find it, just add the equivalent of regular dark soy like Kikkoman, but believe me, it's much better in marinades because it has a deeper flavor.. there are lots of kinds of it actually, here: Amazon Link

Mirin: a staple in Japanese cooking, it's a sweet cooking wine, typically used to make teriyaki. Can't find it? Just add 2 Tbs. sake and 1/2 Tbs. sugar, or buy Kikkoman Mirin

Rice Vinegar: substitute 1 Tbs. white vinegar I suppose... Just don't get the 'Seasoned Rice Vinegar'.. that's for sushi.Amazon Link

Hot Chili Oil: Basically red chili peppers slow cooked in sesame oil, I use S&B La-yu

Ginger and Garlic: Peel all the brown skin off of a 2-3" piece of ginger about as round as a quarter and grate it until it's a paste. I use a grater made specifically for ginger, and it's what I use for the garlic too.. Mine is different from this pic, but it essentially does the same thing see: Ginger Grater at Amazon

Sriracha: If you've never had it, it's awesome. Salty, spicy, vinegary, and garlicky. I put it on everything.

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