2 lb. chicken wings, tip discarded, cut in half at joint
1/4 c. soy sauce
1 2" square piece fresh ginger, peeled
2 garlic cloves
1/4 tsp. 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. butter, melted

Place chicken wings in large non-aluminum bowl. Blend soy sauce, ginger, garlic, 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 2 hours or in refrigerator overnight, stirring chicken occasionally.

Preheat oven to 400 degrees. Butter large baking dish. Stir egg into chicken marinade. Combine bread crumb and sesame seeds in another bowl. Dredge chicken in bread crumb mixture. Place in prepared dish. Drizzle with melted butter. Bake until chicken is brown and crisp, about 45 minutes. Serve hot.