3 garlic cloves, chopped One generous ounce of fresh ginger, chopped 1 Tablespoon gf soy sauce 1 Tablespoon mirin 1 Tablespoon dark corn syrup 1/8 cup rice vinegar 1-1/2 pounds chicken wings, washed, jointed and tips removed Oil for roasting pan
Place all ingredients, except oil, into a sealable plastic bag and mix well. Add chicken wings and seal bag. Marinate in refrigerator, turning periodically, overnight. Bring chicken to room temperature before roasting.
Place a rack in center of oven. Heat oven to 500 degrees F.
Grease a roasting pan with just enough oil to coat and add chicken wings, reserving marinade. Roast for 10 minutes, turn wing pieces over and roast for 10 more minutes.
Pour reserved marinade in a saucepan and bring to a boil. Serve with wings.
Plan ahead, the chicken wings should marinate overnight.