[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. READ MORE »
. Better get started cooking again.