• 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

Step 1Combine the chicken broth, mirin, sake, soy sauce, sugar and ginger in a medium, heavy-bottom saucepan and bring to a boil, stirring occasionally.

Step 2Reduce the heat to simmer and cook until the sauce is reduced to 1 cup. Remove from heat and reserve.

• 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

Step 1Fill 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.

Step 2Season 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.

Step 3When 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.

Step 4Remove from the heat and toss the wings with the sesame seeds. Serve immediately.