Mix the soy sauce, vermouth, pineapple juice, garlic, brown sugar, and ginger to make the marinade.

Add the chicken drumlettes to the marinade, mix and cover bowl.

Put the bowl of chicken into the fridge and marinate for ~12 hours. Turn the chicken several times while marinating.

Place wings in a single layer in a large pan. Cover with marinade.

Bake uncovered for 50 minutes.

Keep the wings in the pan, but carefully drain the marinade/juice into a small saucepan.

Create a mixture of the cornstarch and a 1/4 cup of water in another bowl.

Heat the sauce on the stove. Gradually stir the cornstarch mixture into the saucepan.

Bring the sauce to a boil, stirring constantly until it slightly thickens.

Pour sauce all over the wings in the pan.

Broil for about 5 minutes until brown and crispy.

Serve with white rice and broccoli!