Ayam Kedelai Madu

Instructions

1. Before You Start: Please note that this recipe requires at least 3–4 hours (and up to 24 hours) of marination time. If you use drumsticks, marinate them overnight.
2. Gather all the ingredients. Nami's Tip: Prick the skin of the wings with a fork for faster marination. If you're using boneless, skinless chicken breasts, pound them to an even thickness.
3. Add 1½–2 lb chicken wings (flats/drumettes) and 2 Tbsp sake to a large bowl. Toss well to coat (I use my hands). Set aside for 10 minutes, turning the wings halfway through. Nami's Tip: The sake removes odors and tenderizes the chicken.
4. Combine ¼ cup soy sauce, ¼ cup honey, ⅛ tsp Diamond Crystal kosher salt, and ⅛ tsp freshly ground black pepper in an airtight container (I used my favorite stainless prep tray) or a large resealable plastic bag.
5. Crush or mince 2 cloves garlic (I use a garlic press) and add to the marinade. Then, add 1½ tsp toasted white sesame seeds, saving the rest for garnish. Mix well together.
6. Pat the wings dry with a paper towel and add to the marinade.
7. Toss the wings in the marinade to coat well. Seal and marinate in the refrigerator for at least 3–4 hours (and up to 24 hours). Nami's Tip: For drumsticks, marinate them overnight.
8. Flip the wings a few times while marinating, as the marinade won't cover the wings completely in the container. If you're using a resealable plastic bag, rub the chicken in the bag a few times, making sure it is coated well with the marinade.
9. Preheat the oven to 400ºF (200ºC). For a convection oven, reduce the temperature by 25ºF (15ºC). Prepare a baking sheet lined with parchment paper. Remove the wings from the marinade and place them on the baking sheet in a single layer, spaced apart. Don't add the marinade, as the honey can burn easily.
10. Bake for 30 minutes, flipping them halfway through. Optional: Cover loosely with foil for the first 15 minutes if you're using a smaller oven or if your wings are charred too quickly in the past. Then, uncover to finish cooking and let the glaze caramelize. Nami's Tip: Drumsticks usually take 45 minutes. Boneless chicken thighs take 25–30 minutes, while boneless chicken breasts take 20–25 minutes.
11. Take out the baking sheet halfway through cooking, close the oven door, and flip the chicken. This prevents the oven temperature from dropping.
12. After flipping, put the chicken back into the oven to finish cooking. Nami's Tip: From this point, watch closely since honey can burn quickly. On the other hand, if the chicken isn't browning enough, switch to the broil setting for a few minutes once it's cooked through.
13. Remove from the oven once the chicken is cooked through, nicely browned, and charred in spots.
14. Transfer to a plate. Sprinkle toasted sesame seeds, optional chopped green onions or chives, and optional shichimi togarashi (Japanese seven spice) for a spicy kick. Enjoy!
15. Transfer the cooled leftovers to an airtight container and store in the refrigerator for up to 3 days or in the freezer for a month. To reheat, warm in a toaster oven or oven until heated through.