Aglaze in tangy soy

Dear SOS: I just love the ginger soy chicken wings from Beacon restaurant. A friend and I meet there often, and each time we swear we are going to try something different on the menu -- but the wings are always ordered! Please, please, I would love to have the recipe.

Susan Adams

Los Angeles

Dear Susan: These Asian-inspired chicken wings are a tempting take on the classic finger food. The crunchy, deep-fried wings are glazed in a sticky-sweet soy reduction that gets its tang from fresh ginger. No dipping sauce necessary.

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Ginger soy chicken wings

Total time: About 1 hour

Servings: 4 to 6 appetizer portions

Note: Adapted from Beacon restaurant

Soy-ginger glaze

1/2 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 assembly

Vegetable 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 saute 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.