5 pkgs. chicken wings (8 wings per pack) (this makes 80 pieces of the final recipe)
2/3 c. soy sauce
2 inch piece of FRESH ginger root (more or less)
4 to 5 cloves garlic (more or less)
1 to 2 tbsp. ground black pepper (more or less)
1 to 2 tbsp. hot red pepper flakes (more or less)
2 eggs
1/3 c. sesame seeds
2 c. bread crumbs (preferably the seasoned kind)
1 stick butter, melted

Cut each wing into 3 pieces. Discard (or save for soup) the smallest tip end. Place remaining pieces in a large bowl.

Mix soy sauce, ginger, garlic and peppers in a blender until ginger pieces are very small. Add eggs and process a bit longer (5 to 10 seconds). Pour over chicken, stir and cover. Stir often and marinate for at least 2 hours, but preferably overnight.

Preheat oven to 400 degrees. For this amount of chicken, it's best to use 2 large pans with 2 inch sides. Grease pans or spray with Pam. Mix bread crumbs and sesame seeds. Coat chicken pieces with bread- sesame mixture. Place in pans. Pieces can be close to each other, but not on top of each other. Drizzle melted butter over the top, just a little on each piece will do. Bake for 40 to 90 minutes or until tops and bottoms are well browned. Eat hot or cold. Serve with Ranch or Blue cheese dressing.