Marinate the wings

Add the wings and sake to a gallon zip top bag, squeezing out all of the air. Marinate for 10-15 minutes.

Dry the wings

Remove and pat dry each wing with paper towels. Place the wings on a plate and lightly sprinkle with salt and ground pepper on both sides.

Airfry or Broil the wings

To Airfry:

If you do 2 trays, you should rotate the tray positions and flip the wings over to the other side half way through, for even cooking/browning. Airfry for 20-25 minutes at 400 degrees. 

To Broil:

Spray a rimmed baking sheet with oil and place the wings skin side up.

Preheat the oven broiler on high for 3 minutes before cooking. Place the baking sheet in the middle rack of the oven, about 8 inches away from the heating element. Cook for 9–10 minutes, until nicely browned and crispy. Then, flip the wings to cook the other side (skin side) for another 9–10 minutes. Watch the chicken carefully so it does not burn; if your oven is small or strong, lower the heat to medium (if available) or on a lower rack.