Ginger soy chicken wings, adapted from Beacon restaurant

Ginger soy chicken wingsTotal time: About 1 hour Servings: 4 to 6 appetizer portions Note: Adapted from Beacon restaurant Soy-ginger glaze1/2 cup chicken broth 1/3 cup mirin 1/4 cup sake 1/4 cup plus 2 tablespoons soy sauce 2 tablespoons sugar 3/4 teaspoon finely chopped ginger 1. Combine the chicken broth, mirin, sake, soy sauce, sugar and ginger in a medium, heavy-bottom saucepan and bring to a boil, stirring occasionally. 2. Reduce the heat to simmer and cook until the sauce is reduced to 1 cup. Remove from heat and reserve. Chicken wings and assemblyVegetable oil for frying 12 whole chicken wings (about 2 pounds), separated at the joints and wing tips removed (save for stock or another use) 3/4 teaspoon salt 1/4 teaspoon pepper 1/4 cup cornstarch 1 cup soy-ginger glaze 1/2 tablespoon butter 2 teaspoons toasted sesame seeds for garnish 1. Fill a large, heavy-bottom saucepan with enough oil to come 3 inches up the side. Heat the oil until a thermometer inserted reads 350 degrees. 2. Season the wings with the salt and pepper, then dredge with the cornstarch. Fry the wings, a few at a time, until lightly golden and cooked through, about 8 minutes. Drain the wings on a rack. 3. When all the wings are fried, heat a wok or heavy sauté pan over high heat. Add the reserved ginger-soy sauce and bring to a boil, then add the wings, stirring to coat. Cook the wings in the sauce, stirring constantly, until the sauce reduces enough that it coats the wings in a thick, syrupy glaze. 4. Remove from the heat and toss the wings with the sesame seeds. Serve immediately. Each serving: 355 calories; 18 grams protein; 15 grams carbohydrates; 0 fiber; 22 grams fat; 5 grams saturated fat; 51 mg. cholesterol; 1,377 mg. sodium.