照り焼き（手羽先の照り焼き）｜鳥羽周作のシズるチャンネルささんのレシピ書き起こし

Mix (A) to make the sauce.
Cut chicken wings into tulips.
Put chicken wings and (A) in a bag and mix well.
Let stand at room temperature for 30 minutes.

Remove 1 and wipe off excess sauce with paper.
Spread salad oil on a frying pan and place the chicken wings skin side down.
Cover and simmer on low heat.
When the skin is browned, flip it over and cover it again.
When the surface is burnt, wipe off excess oil with a paper towel.
Add water, turn the heat to medium, cover with a lid, and steam.
When the water is gone, add the remaining sauce and wrap it around the chicken wings.
Once the sauce has boiled down, put it on a plate and it's done.