16 chicken wings
1/4 c. sesame seeds
1 c. soy sauce
1/4 c. honey
1/4 c. cider vinegar
1 tbsp. peeled and chopped fresh ginger root
1/4 c. sesame oil
1 garlic clove, minced
Pinch cayenne pepper

Rinse the chicken wings in cold water and pat dry. Cut them in two at the joint; cut off the tips and discard or save for soup stock. Place the chicken wings in a low - sided glass baking dish. Combine the soy sauce, honey, vinegar, ginger root, sesame oil, garlic and cayenne; pour this marinade over the chicken. Put the chicken in the refrigerator and let it marinate at least overnight, or up to two days, turning occasionally. Preheat the oven to 425 degrees. Sprinkle the wings with sesame seeds and bake for 30 minutes or until they're cooked through. Let the wings cool to room temperature, then refrigerate. Serves 8.