Put the following in blender…

• 4 - 5 cloves garlic, peeled and smashed
• 2 - 3 ounces fresh ginger root, peeled and cut across grain into thin strips and chopped _(roughly equal to the same amount of garlic) _
• 1/4 cup soy sauce 
• 1/4 cup  mirin (or rice wine or saki) 

Blend until smooth, then add… 

• 1/4 cup dark corn syrup
• 1/4 cup rice wine vinegar

Blend more until smooth. In large plastic freezer bag, place the blender contents plus

• 1 teaspoon canola oil 
• 3 pounds chicken thighs (with bone) -or- chicken wings, (jointed and tips removed) 

Marinate in fridge for at least 60 minutes, but overnight works best

Preheat oven to 500 degrees. 

Place chicken on heavy duty cookie sheet or roasting pan and cook for 15 minutes, turn over and roast another 10-15 minutes depending on size - be sure to test with thermometer if the pieces are larger than wings. 

While wings are roasting, place marinade in small roasting pan, heat on medium - high until it starts to boil, reduce head to medium - low.  Reduce and use as a dipping sauce -or- if grilling the chicken, use as a glaze.