• Combine chicken wings with rice wine (or sake) and toasted sesame oil. Marinate for at least 15 minutes at room temperature. Remove the chicken wings from the marinade, and pat dry when ready to cook.

If using grill:

• Preheat the grill. Brush the grates clean, and then lightly oil. Grill the wings over medium heat, turning occasionally until nicely browned – about 20 minutes.

If using oven:

• Line a baking tray with foil. Brush the foil with a thin layer of oil, and place chicken wings on top. (For better results, brush oil onto a grill rack instead, place chicken on the rack, and then place the rack on top of the foil lined tray.)
• Bake at 450F for 15 minutes. Then flip the wings and continue to bake for another 10 to 12 minutes, or until all sides turn golden brown and crisp.

To make the sauce:

• Whisk together all the ingredients for the sauce. Keep whisking until the miso paste is mixed in well.
• Pour the sauce into a wok or your sauce pan, and bring it to a boil. Then reduce the heat, and let simmer until the sauce thickens. Taste, and adjust any seasonings if needed.
• Add in the grilled wings, and toss to coat well in the sauce. Transfer to serving dish, garnish with chopped scallions and Spicy Korean Chili Seasoning, and enjoy!