Soy-ginger chicken wings

Chicken second courses

Inspired by Mark Bittman, these are a light and flavorful alternative to deep-fried and heavily sauced chicken wings. A simple marinade infuses the wings with the flavors of soy, ginger, garlic, and scallion; the longer you can marinate them, the better. They will give off a little bit of smoke as they broil, but nothing too terrible; you'll be rewarded with beautifully browned wings. They're delicious eaten warm with soy sauce for dipping, and almost as good cold from the fridge the next day.