In heavy 1 quart saucepan combine apricots and water. Bring to a boil over high heat. Reduce heat to its lowest point. Cover pan and simmer about 30 minutes or until apricots are soft and absorbed almost all the liquid. Puree apricots in food processor. Scrape apricots into bowl and add vinegar, sugar, honey, cayenne and salt. Beat vigorously with a wire whisk until mixture is smooth. Cover tightly and refriergate until ready to use.

For chicken wings:

Combine cornstarch,baking powder,salt, pepper, and sugar. Dip wings in beaten eggs then roll in cornstarch mixture. Fry in deep hot {375 degrees} oil 8-10 minutes or until golden brown. This can be done ahead of time and kept in warm dish until ready to serve. Drizzle sauce over wings and sprinkle with sesame seeds when ready to serve.