Fill a large pot or Dutch oven half way with water, bringing to a rapid boil. Salt generously and then add half of the chicken (or whatever fits, being careful not to crowd the pot or overflow).
Wings are done when they begin to float. Remove floating wings to a paper towel lined baking sheet and allow to cool and drain. Continue until all wings are cooked.
Use 4 larger freezer bags, double bagged to make two (chicken pieces poke through). Divide wings evenly, 8 and 8, into doubled bagged freezer bags.
In a medium bowl, whisk together seasoned rice wine vinegar, honey, Kikkoman® Less Sodium Soy Sauce, minced garlic, lemon juice and vegetable oil. Divide evenly between the two bags.
Massage the marinade into the chicken and place into the refrigerator for 2 hours-24 hours.
Remove chicken from the bag and marinade. Heat grill to medium high heat. Grill on each side for 5-6 minutes or until the chicken starts to look sticky and glazed. Remember it is already cooked, so you are just reheating and charring for flavor and presentation.
Serve with lemon wedges. Squeeze fresh lemon juice onto chicken before eating. You can half the lemons are grill them for added visual appeal. Warmed lemons will actually produce more juice!
If you've tried this recipe, come back and let us know how it was!