Pollo a la Plancha Nikkei

Wash the wings thoroughly and pat completely dry with paper towels.

Separate the wings at the joint - bend each wing until you can see where it naturally breaks, then cut through with a sharp knife.

Season each piece generously with salt and let sit for 10 minutes.

Mix the grated ginger with most of the spring onions (save some for garnish), sake, soy sauce, and mirin in a bowl.

Toss the wings in this marinade until well coated, cover with plastic wrap, and marinate for at least 30 minutes - longer is better, just like my tía Carmen always says about letting flavors develop.

Heat your grill or cast-iron plancha until it's smoking hot. (At Denver's altitude, things cook a bit faster so watch carefully)

Drain the wings, reserving the marinade, and grill on both sides for about 10 minutes until half-cooked.

Brush with more marinade and continue cooking for another 10 minutes, turning once or twice, until golden and the juices run clear.

Scatter with remaining spring onions and serve immediately with lemon wedges and steamed rice.