I then marinated the drummetts and wings in a Ziploc bag with sake (2 tbs), mirin (2 tbs), soy sauce (4 tbs), Chinese chili paste (1/2 tsp, use more for spicier wings, hot bean sauce 豆瓣酱 or chili garlic sauce 蒜蓉辣椒醬, I used the latter), garlic (one fat clove grated) and ginger (1/2 tsp grated) for 20-30 minutes.
I baked them in a hot oven (450F, convection on the top rack) for 10 minutes and turned them over and baked another 10 minutes until the skin became crispy and the edges browned.
I served this with a wedge of lemon (I had extra chopped parsley. I garnished the one side of the lemon wedge with this.), drunken cherry tomatoes. This is a very nice drinking snack similar to Buffalo wings with an Asian twist. It could have been a bit spicier even for us. Next time, I will increase the amount of hot chili paste.