Instructions: Preheat oven to 275 degrees. Place chicken wings or drumettes in a roasting pan. (If using whole wings, cut each into two parts by cutting between the drumette and the second section.)

In a large measuring cup, combine rum, soy sauce, pineapple juice, honey, ginger, cumin and cayenne. Pour over wings. Bake for 3 hours, turning the wings over every 30 minutes. They will develop a deep mahogany color and be very tender.

To serve, transfer wings to a platter and sprinkle with sesame seeds.

Serves 16 to 20 as an appetizer.

As a general rule, rum is a good partner to fruits; it adds depth and richness while heightening the flavor of the fruit itself. In Honey-Rum Wings, it mellows the pineapple marinade. Recipe courtesy Bacardi Rum.

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