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1
Separate the wings into 3 pieces (tips, wings, and drumettes) by cutting at both joints.
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2
Reserve wing tips for the tare.
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3
Combine the water, salt, and sugar in a large container with a tightfitting lid or a large resealable plastic bag (at least 4 quarts) and stir until salt and sugar are dissolved.
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4
Add the chicken wings and drumettes to brine mixture, cover, and refrigerate for 1 to 4 hours.
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5
To make the tare, heat the oven to 400 degrees F. Combine the wing tips and 2 tablespoons of the oil in a large ovensafe frying pan and toss to coat.
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6
Roast until wing tips are dark golden brown, about 1 hour.
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7
Remove the pan from the oven, place over medium heat, and slowly add sake and soy sauce, scraping up any browned bits with a flat spatula.
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8
Simmer over medium heat until reduced by half, about 40 minutes.
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9
Strain and set tare aside (discard the wing tips).
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10
Once the chicken wings and drumettes have finished brining, heat the duck or pork fat in a large pot with a tightfitting lid over low heat until the fat is 190 degrees F to 200 degrees F. Drain the wings and drumettes from brine and pat dry with paper towels.
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11
Add the wings and drumettes to hot fat and cook, covered, over very low heat until just cooked through, about 30 to 40 minutes.
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12
(Dont overcook the chicken; there should still be texture and bite to the meat.)
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13
When the wings and drumettes are done, remove to a baking dish or baking sheet using a slotted spoon and reserve fat for another use.
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14
When ready to finish wings and drumettes, heat the broiler to high and arrange a rack at the top.
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15
Broil the wings and drumettes, rotating the pan halfway through, until skin is crisp and golden brown, about 5 minutes.
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16
Meanwhile, heat the remaining 2 tablespoons of oil in a large frying pan over medium heat.
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17
Once shimmering, add garlic and chiles and cook until softened, about 2 minutes.
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18
(Make sure the garlic does not brown.)
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19
Add mirin and cook until the alcohol smell is gone, about 2 minutes.
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20
Add the tare, stir to combine, and cook until the sauce is reduced to a light syruplike consistency, about 10 minutes.
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21
Add the wings and drumettes and toss to coat, top with sliced scallions, and serve.
