• Before You Start…Please note that this recipe requires at least 3–4 hours (up to 24 hours) of marinating time. 

  Gather all the ingredients.
  
• Pat dry 1½–2 lb chicken wings (flats/drumettes) with a paper towel to remove the moisture.

  Boneless, skinless chicken breasts: Pound the breasts to an even thickness.
  
• Combine ¼ cup honey, ¼ cup soy sauce, and 2 Tbsp sake in a resealable plastic bag (an airtight container).
  
• Prick the wings all over with a fork. Season with Diamond Crystal kosher salt and freshly ground black pepper.
  
• Add the wings to the plastic bag (or the airtight container), squeeze the air out, and seal the bag. Rub the wings through the bag to coat them with the marinade. Let the wings marinate in the refrigerator for at least 3–4 hours (up to 24 hours), flipping a few times. If you use drumsticks, increase the marinating time.
  

To Bake

• Preheat the oven to 400ºF (200ºC). For a convection oven, reduce the cooking temperature by 25ºF (15ºC). Place the wings on a baking sheet, in a single layer, without adding marinade, because honey can burn easily.
  
• Bake for 35–50 minutes, flipping them halfway through. Adjust cooking time based on the size of the chicken pieces, and watch closely since honey can burn quickly.

  Note: Boneless chicken thighs take 25–30 minutes, while boneless chicken breasts need 20–25 minutes.

  Nami's Tip: To keep the honey from burning, cover the chicken with foil for the first 15 minutes of baking, then uncover to finish and caramelize the glaze. If the chicken isn’t browning enough, switch to the broil setting for a few minutes once it’s cooked through.
  

To Serve

• Serve immediately. Sprinkle toasted sesame seeds, chopped chives, and optional shichimi togarashi for a spicy kick.