Ohgave! Lacquered Sesame Wings

A recipe by Willem De Froy
Serves 4

This simple, delicious recipe will be easy for even the most timid cook! You can prepare the chicken ahead of time and assemble the rest at the last minute. The Ohgave! nectar adds a sweet taste while the soy or hoi sin sauce adds a salty complement. The result? An impressive appetizer with texture and visual interest from the black and white sesame seeds.

24 blanched chicken wings
3 tablespoons thick soy sauce or Chinese pork barbeque sauce or hoi sin sauce
4 tablespoons Ohgave! nectar
2 tablespoons sesame seeds (black and white)

To blanch chicken wings, put them in boiling salted water for about 10 min. Drain and put aside. (This can be done a day or two ahead if kept refrigerated.) Whisk all other ingredients together until smooth and reserve. In a hot skillet with ample oil, or using a fry daddy, fry the wings until golden brown. Drain fat and toss with sesame mix. Serve hot as an appetizer for 4.