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Black Lacquer Teriyaki Wings

Serves 6 to 8

There is no getting around it; this Madama Butterfly-inspired traditional Japanese nibble is a sticky mess. Slow-baked in sake-honey-teriyaki to sweet, gooey perfection. Glistening, almost black, the wings smell as great as they look. Guests devour them. No guest of mine has ever complained about the mess.

24 chicken wings, about 4 1/2 pounds, split at the joints

5 to 7 large cloves garlic, minced

1 cup teriyaki sauce

3/4 cup honey

1/2 cup sake

1/2 cup orange juice

1/4 cup finely minced candied or fresh ginger

2 tablespoons sesame seeds

Preheat oven to 400°F. Line a roasting pan with aluminum foil and arrange the wings in a single layer.

Stir together the garlic, teriyaki sauce, honey, sake, orange juice, and ginger in a bowl until well combined.

Pour the mixture over the wings and bake for 1 hour. Raise the heat to 450 degrees, turn the wings over, and bake for an additional 30 minutes until the wings are dark and the sauce very thick.

Transfer the wings to a serving platter and top with the sesame seeds.

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