Chicken Wings

First the sauce:
1 quart Mirin reduced by 2/3rd.
2 TB roasted garlic

Tara base (3/4 cup sake, 1 and 1/3 cup mirin, 3 TB sugar, 1 1/3 cup shoyu)
For the Tara cook the sake and mirin together, reducing then add sugar and cook some more. Add Chicken wings with the Shoyu and cook for 10 minutes.

For the other option:
Reduce the Mirin with the garlic until amber in color and add Tara. Again reduce to desired consistency.

Along with the sauce you will need:
Pickled red chilie's, (red) sliced very thin, removing as many seeds as possible.
Scallions, sliced thin on just a small bias.
The chicken wings, broken down into three parts, discard the tips, leaving the drumstick and "upper part connecting to breast" are to be smoked at a very low temperature. Once they have been smoked and the sauce is done, chill both.
For service, take 7 to 8 wings and place on hot plancha. Press with a heavy block, the idea is to get enough color on them to help overcome the smoke. Once they are cooked through and have the desired appearance, place in a sautee pan with the sauce that has been heated and toss quickly, just before platting add fresh scallions and chili's.
So this recipe really is two different ones, one using the amber colored reduction of Mirin, scallions and chili's. The other using the Tare as the liquid. When I've done the recipe before I always used the first method, using the tare just at the end of the mirin and garlic reduction for consistency and flavor.