Cup of Yum
1. Gather all the ingredients.
2. For each piece of the 1.2 lb chicken drumettes, use kitchen shears to cut the meat and skin where it attaches to the tip of the bone.
3. Peel back and flip the meat inside out so that it forms a “tulip” shape and exposes the bone.
4. Mix 2 Tbsp sake, 1 tsp ginger (grated, with juice), and 3 cloves garlic (minced) in a small bowl.
5. Put the chicken drumettes and seasonings mix in a large resealable plastic bag. Seal the bag, removing as much of the air as possible. Then, rub the chicken from outside the bag to coat well with the marinade. Refrigerate for 30 minutes.

To Broil

1. Set the oven broiler to High (550ºF/288ºC) for 5 minutes before cooking. Line the broiler pan with aluminum foil on the bottom (for easy cleanup) and grease the rack with ½ Tbsp neutral oil or cooking spray. Broiler settings: Low (450ºF/232ºC), Medium (500ºF/260ºC), and High (550ºF/288ºC). I usually use Medium (6 inches away) or High (8 inches away).
2. Place the baking sheet in the middle rack of the oven, about 8 inches (20 cm) away from the heating element. Cook for 9–10 minutes, until nicely browned and crispy, and then flip the chicken to cook the other side (the skin side) for another 9–10 minutes. Watch the chicken carefully so it does not burn; if your oven is small/strong, try broiling at Medium (500ºF/260ºC) or lower the rack.
3. If you don‘t have a broiler, bake at 425–450ºF (200–230ºC) for 45 minutes. Monitor the cooking time; the chicken is cooked through when the internal temperature is 165ºF (74ºC).
4. Meanwhile, make the spicy miso sauce. In a small bowl, combine 4 Tbsp miso, 2 Tbsp mirin, and 1 Tbsp sriracha sauce and mix all together. You can apply the sauce when the chicken is done, or you can put the sauce in a small dish and serve at the table with the chicken.

To Store

1. You can keep the leftovers in an airtight container and store in the refrigerator for up to 3–4 days and in the freezer for a month.