2 lbs. chicken wings
1/4 c. soy sauce
1 (2") sq. piece of fresh ginger, peeled
2 garlic cloves
1/4 tsp. fresh ground pepper
1/8 tsp. dried red pepper flakes
1 egg, beaten to blend
1/2 c. dry bread crumbs
1/3 c. sesame seeds
1/4 c. (1/2 stick) melted butter

Place chicken wings in large non-aluminum bowl. Blend soy sauce, ginger, garlic, freshly ground pepper and pepper flakes in blender or processor until ginger and garlic are minced. Pour over chicken and mix well. Cover and marinate at room temperature for 2 hours and refrigerate overnight, stirring chicken occasionally.

Preheat oven to 400 degrees. Butter large baking dish. Stir egg into chicken marinade. Combine bread crumbs/sesame seeds in another bowl. Dredge chicken in bread crumb mixture. Place in prepared dish. Drizzle with melted butter.