Like painting: better to spray a little, let it dry, spray again, dry, and so on… Unless you like dried paint drips!

Thanks for the quick reply.
“so it was not bubbling too slowly—blurp……blurp……blurp, but to a point where it was not quite boiling—blurp.blurp.blurp. I hope that makes sense?” haha, that actually does make sense.

It doesn’t need to be as thick as a manifactured sauce, but i’d like it to stay on the food ;) like maple syrup would be perfect. Anyway, I ate the wings yesterday, I’ll be making the yakitori today. I’ll let you know if something happens that could be of use to other readers of the post.

I agree: the wings by-product is pretty good!

Yes, you must cook it without a cover. It thickens partly by way of evaporation (reduction), and partly because the sugar almost caramelizes. The very first time I made this, the sauce thickened in a little more than the 30 minutes Ms. Shimbo suggests in the recipe.

This summer, I fussed about the low heat being really very low. It was close to an hour before I lost patience and turned the heat up so it was not bubbling too slowly—blurp……blurp……blurp, but to a point where it was not quite boiling—blurp.blurp.blurp. I hope that makes sense?

When I turned the heat up, I stirred it the whole time, until it thickened up.

Also, this never gets thick like manufactured bottled sauce. It has no corn sugar and no thickeners added. It’s more like the consistency of real maple syrup. The way to use it: brush a thin layer on the food (or dip and shake off the extra), let the heat of the grill dry it, then repeat, until the food is cooked.

I keep my sauce in a plastic container which seals well and transfer it to a pan to heat and use.

The picture of the sauce in the tinfoil pan was just after I took it out of the refrigerator: The collagen from the chicken wings makes it gel when it’s cold.

It does thicken up as you keep reheating it and using it.

I stumbled upon this recipe for yakitori, on my quest for a thick sauce. Are you supposed to cook this tare without a lid?

I cooked it for 15 min with a lid when I realised it would probably thicken a lot better if you don’t use a lid.
So I took it off, But it still isn’t really a thick sauce. What’s the secret? Or is it the cooling and then reheating?

The chicken wings ‘by-product’ is pretty good!