Oriental Hot Wings 

Combine the following ingredients to make a marinade:

1   cup  soy sauce
1/2 cup  sugar
1/4 cup  sesame seeds
1   tbsp cayenne pepper

Cut 2-3 lbs of wings into 3 pieces. Discard the wingtips and
marinate the remaining pieces for at least 30 minutes. Agitate
the pieces occasionally while they are marinating.

Cover a cookie pan with foil and, using tongs, place the marinated
wing pieces on it. I suggest using a cookie PAN, as opposed to a
sheet, because the sides will insure that none of the marinade
mixture drips off the edge and screws up your oven. There should
be a slight seperation between each individual piece so they don't
stick together.

Cook for one hour at 350 F, turning the wing pieces every 10
minutes. If you want them to come out nice and even, you need to
turn them individually with a pair of tongs. If you don't turn
them, they'll stick and burn on one side.

After they are done, let stand for at least 20 minutes. Serve hot
or at room temperature.


Steve's Wing Sauce: 

1/2 cup Durkee Red Hot (used to be franks louisana hot sauce)
1.5 Tb  honey
1   Tb  butter
1   Tb  white wine vinegar
1   Tb  lemon juice
.5  tsp cayenne pepper
.5  tsp tobasco


Put all ingredients in a sauce pan and simmer on low temp until
everything is mixed well/melted.  Simmer on low for another 5-10
minutes to let the flavors blend and the sauce darken a little.

When the wings are cooked, put them in a bowl and pour the sauce
over them. The sauce should cover a couple pounds of wings. Stir
to coat.