Sesame Chicken Wings
[Originally posted August 9, 2006]
I saw this recipe in Gourmet. It’s really easy to make and multiplies really easily. I usually use wingettes, but sometimes you can’t find this in the store. If you can only get regular chicken wings, cut off the wing tip at the joint and discard. Then cut the wing in half at the elbow. Now you’ve got two nice little wingettes.
Gourmet lists this as an entree, but I always think of chicken wings as a side dish. So if you want to serve it as a main it’ll probably make four servings instead. In terms of tasting the sesame seeds. Toss them into a dry skillet over medium heat until the seeds get darker by a shade or two.
Serves 8
Ingredients
- 1 large garlic clove
- 3/4 tsp salt
- 2 tbls soy sauce
- 2 tbls hoisin sauce
- 2 tbls honey
- 1 tsp sesame oil
- pinch of cayenne
- 3 lbs wingettes
- 1 1/2 tbls toasted sesame seeds
- 1 scallion finely chopped – discard white portion
- Preheat the oven to 425oF. Place the rack in the upper third of the oven.
- Line a shallow baking pan with foil and lightly oil.
- Mince the garlic and use the salt and a heavy knife to turn it into a paste.
- Mix the sesame oil, hoisin sauce, honey and cayenne pepper with the garlic in a larg bowl.
- Add the wingettes and toss to coat.
- Arrange the wingettes in the pan in a single layer. and roast for 35 minutes. Turn once.
- Transfer to the serving bowl and toss with sesame seeds and scallions.