In a large bowl combine teriyaki sauces, soy sauce, honey,
white wine vinegar, sesame oil, garlic and
cayenne pepper. Add chicken wings, cover and marinate overnight in the refrigerator.
Remove chicken wings from the marinade, sprinkle with toasted sesame
seeds. Place on a foil lined baking sheet. Bake at 425° for 30 minutes or until juices run clear; remove from
oven to cool and serve on a platter lined with salad greens.
The chicken wings can be made 1 day ahead; heat in microwave slightly before serving.
Wine recommendation: beer; off dry German Riesling
