1 large egg whites
2 tablespoons honey
1 teaspoon soy sauce
2 teaspoons sugar
1/2 teaspoon coarse salt
Pinch black pepper
2 tablespoons black sesame seeds
24 wonton wrappers, cut on diagonal
Nonstick cooking spray

1 large egg whites 2 tablespoons honey 1 teaspoon soy sauce 2 teaspoons sugar 1/2 teaspoon coarse salt 2 tablespoons black sesame seeds 24 wonton wrappers, cut on diagonal

Preheat oven to 375 degrees. Line 2 baking sheets with parchment paper; set aside.
In a small bowl, beat egg white. Stir in honey and soy sauce; set aside. In another small bowl, mix together sugar, salt, pepper, and sesame seeds; set aside.
Divide wontons evenly between prepared baking sheets, arranging in a single layer. Spray wontons lightly with cooking spray and turn.
Using a pastry brush, generously brush wonton wrappers with egg-white mixture and sprinkle with sesame-seed mixture.
Bake until golden and crisp, rotating pans halfway through baking, 7 to 9 minutes. Remove from oven and let cool on pans about 5 minutes, before transferring to a wire rack to cool completely. Store crackers in an airtight container up to a week.