Split the Chicken wings at the joint into wingettes and drumettes. Pat them bone dry with kitchen paper — wet skin steams instead of crisping. Toss the wings with Salt, Ground black pepper, Ginger and Cooking sake. Leave them for 10 min while you make the glaze.

⚠ Damp wings will spit in the oil and never get shatter-crisp. Dry them properly.

• Chicken wings
• Salt
• Ground black pepper
• Ginger
• Cooking sake