Hot Asian Wings

I know it's the New Year, and you're supposed to eat healthy and kick off all those life-changing resolutions blah blah blah, but I have to share my aunt's recipe for these uh-MAZ-ing Hot Asian Wings. They're the perfect blend of spicy and sweet, with a delectable honey glaze. Besides, I made these for a college bowl game party on New Year's Eve, so it doesn't really count against me, right? 

P.S. For the record, these wings will change your life. For better or worse.

Aunt Mary's Hot Asian Wings, recipe slightly modified
1/2 cup soy sauce
1/3 cup sugar
3 tablespoons sake (or rice wine or sherry wine)
2 tablespoons sesame oil
1/2 teaspoon black pepper
2 tablespoons rice wine vinegar
1 tablespoon Asian chili-garlic sauce, jarred
1 tablespoon honey
1 tablespoon toasted sesame seeds, optional
3 to 4 pounds chicken wings (or about 20 decent-sized wings)

In small bowl, combine all ingredients except for chicken wings. (You can also chop up fresh garlic and scallions for the marinade, and add a squirt of Sriracha sauce for extra kick, if you have it). Mix well and pour over wings. Toss well to coat; refrigerate at least 1 hour, up to overnight.

Preheat oven to 375 degrees. Line a baking sheet with aluminum foil. Remove wings from marinade and place on foil. Brush with leftover marinade and drizzle with more honey. Bake 30 minutes, then flip. Brush the other side with leftover marinade and more honey. Bake another 15 minutes.

Remove to platter; sprinkle with sesame seeds. Makes 6 servings.