18 chicken wings
¼ C soy sauce
¼ C honey
½ C chicken stock (I used turkey stock we made from a deep fried bird)
1 tsp minced garlic
1 tsp minced ginger
1 tsp sesame oil
1 Tbl minced shallots
1 Tbl Huy Fong Sriracha
1 Tbl fish sauce
4 pequin peppers broken in half
¼ C sesame seeds

Dipping sauce
2/3 C sour Cream
2 tsp wasabi

Preheat oven to 400o , Arrange chicken wings in a medium sized casserole dish. Combine all other ingredients except sesame seeds in a small bowl. Pour mixture over wings. Bake for 1 hour. While wings are cooking , mix the wasabi and sour cream, then place in fridge until wings are ready to serve. Remove wings. Pour liquid into a small sauce pan over medium heat and reduce to about ½ C. Return wings to casserole and broil for about 10 minutes to crisp up skin and add some color. Remove wings to a large skillet. Pour reduced liquid mixture over wings. Place skillet on stove top on medium heat turn wings to thoroughly coat. Sprinkle with sesame seeds. Serve with wasabi sour cream dip.