CHICKEN WING APPETIZER

2 tablespoons teriyaki stir fry sauce
2 tablespoons teriyaki marinade and Sauce
3 tablespoons soy sauce
1 tablespoon honey
1 tablespoon white vinegar
2 teaspoons toasted sesame oil
1 garlic clove, minced
1/4 teaspoon cayenne pepper
1-1/2 lbs. Chicken wings
Toasted Sesame Seeds

Cut off the tips of the chicken wings, use them for making stock. Halve the wings at the joints. With a small knife, scrape the meat down the bones as far as possible to make a plump drumstick. Remove the thinner bone from the pieces with 2 bones and scrape the meat down the bone. Mix the first 8 ingredients together, marinate and cover the chicken drumsticks overnight in the refrigerator. When ready to bake, place each one on a non-stick baking sheet. Bake at 425° degrees F. for approximately 30 minutes or until the juices run clear. Remove from oven and roll each one in sesame seeds. Cool slightly and place each one in a paper baking cup and serve. The wings can be made ahead of time and warmed slightly at time of serving.