Sesame Wings Recipes

STICKY HONEY SESAME CHICKEN WINGS

Steps:

• Preheat oven to grill/broil settings on high heat (or 200c | 400f).
• Wash and rinse chicken wings and pat dry. Cut the skin off of the wing drumettes, and leave it on for the wingettes (if you want to cut out the extra fat).
• In a large shallow dish, whisk together the soy sauce, Kecap Manis, honey, sesame oil and garlic. Add the chicken and mix into the sauce to coat. Refrigerate to marinade for 1-2 hours (or overnight for a stronger flavour).
• Remove wings from marinade and reserve liquid. Arrange chicken wings skin side up onto an oven tray lined with aluminium foil, and drizzle with a little extra honey. Grill/broil for 8-10 minutes, or until they are golden brown. Turn the wings and grill/broil for a further 5-8 minutes more, or until they are golden, sticky and cooked through.
• While the wings are in the oven; pour the reserved marinade into a small saucepan, and bring to the boil for 5 minutes.
• To serve, pour honey sauce over the wings and garnish with sesame seeds.

EASY SESAME WINGS

Steps:

• Whisk cornstarch, soy sauce, oil, flour, sugar, eggs, sesame seeds, salt, and garlic powder together in a bowl. Pour marinade into a resealable plastic bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, 5 hours to overnight.
• Preheat oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with aluminum foil.
• Remove chicken from marinade and transfer to the prepared baking sheet. Discard unused marinade.
• Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

SUPER SESAME CHICKEN WINGS

Steps:

• In a large food storage bag, combine soy sauce, water, sugar, sesame oil, green onions, garlic, sesame seeds, and peppers.
• Add chicken wings; turn bag to coat well.
• Seal and refrigerate for at least 2 hours, or overnight, turning occasionally. I've often marinate them for 2 days for that extra flavor.
• Remove chicken to a shallow rack in baking dish or roasting pan.
• Discard the marinade.
• Bake wings, uncovered, at 350° for 30 minutes. Turn wings and bake 25 minutes longer, or until tender.
• At first I thought 55 minutes baking time would be too long, but they turn out tender and moist.
• These are not as high calorie as stated to the right because nearly all of the ingredients are discarded with the marinade.
• Enjoy.

SESAME CHICKEN WINGS

Steps:

• Mix all of the above and marinate chicken wings in the refrigerator overnight.
• Put in a baking pan with about 1/2 of the marinade.
• Sprinkle with a few more sesame seeds.
• Bake at 350' for 1 hour.

BAKED SESAME CHICKEN WINGS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with cooking spray.
• Place frozen chicken wings, skin side-down, in the prepared pan.
• Combine soy sauce, water, and sugar in a bowl; pour sauce over chicken.
• Bake in the preheated oven for 30 minutes. Remove from the oven, turn wings, and sprinkle with sesame seeds. Return to the oven and bake until no longer pink at the bone and the juices run clear, about 30 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

STICKY SESAME CHICKEN WINGS

Steps:

• Put oven rack in upper third of oven and preheat oven to 425°F.
• Line a large shallow baking pan with foil and lightly oil foil.
• Mince garlic and mash to a paste with salt using a large heavy knife.
• Transfer garlic paste to a large bowl and stir in soy sauce, hoisin, honey, oil and cayenne.
• Add wingettes to sauce, stirring to coat.
• Arrange wingettes in 1 layer in baking pan and roast, turning over once, until cooked through, about 35 minutes.
• Transfer wingettes to a large serving bowl and toss with sesame seeds and scallion.

SESAME OIL CHICKEN WINGS

Steps:

• Cut the chicken wings into 3 separate portions. In a large skillet, combine the chicken, water, dark soy sauce, light soy sauce, garlic and green onion. Stir together and cook for 15 minutes over medium heat.
• Add the 1/4 cup sesame oil and simmer for another 15 minutes over low heat. Bring mixture to a boil and add dash of sesame oil. Remove from heat, let cool and serve.

HONEY SESAME WINGS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.
• Whisk honey, sesame oil, soy sauce, ginger, and garlic together in a small bowl.
• Arrange chicken wings on prepared baking sheet.
• Bake chicken in the preheated oven for 45 minutes. Brush 1/2 of the honey mixture over the wings; bake for 10 minutes. Brush remaining sauce over wings, sprinkle sesame seeds over the top, and bake wings until no longer pink at the bone and juices run clear, about 5 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Garnish wings with scallions.

SESAME CHICKEN WINGS

Steps:

• In a blender or food processor, combine the soy sauce, honey, vinegar, sesame oil, garlic and ginger; blend until the mixture is smooth.
• Trim the tips off the wings and remove any excess skin or fat.
• Place trimmed wings in a heavy-duty zip-top plastic bag and add the mixture from the blender; marinate, refrigerated, for at least 2 hours or overnight.
• Preheat oven to 425 degrees F. and arrange wings on a rack over a baking pan.
• Sprinkle with half of the sesame seeds and bake for 20 minutes, basting with a bit of marinade after 10 minutes; turn wings over, baste with the remaining marinade and sprinkle with the remaining sesame seeds.
• Continue baking for another 25 minutes or until browned and sizzling.
• If you prefer crisper wings, pop wings under the broiler for a minute or two.

HONEY SESAME WINGS

Steps:

• Combine the honey, soy sauce, oil, vinegar, ginger, sesame oil, garlic, coriander, scallion, and red pepper in a small saucepan and bring to a simmer. Remove from the heat and cool to room temperature.
• Cut the wing tips off the chicken wings and discard. Separate the wings into two pieces at the joint. Season with salt and pepper. Put the wings in a shallow baking dish, and cover with the sauce. Cover with plastic wrap and marinate the wings in the refrigerator for at least 4 hours or overnight.
• Preheat the oven to 375 degrees F. Strain the wings from the marinade, reserving the marinade. Spread the wings out on a foil-lined baking pan. Bake the wings, basting with the marinade every 10 minutes during the first 30 minutes of cooking. (Discard any excess marinade.) Continue to bake until the wings are browned and cooked through, about 15 to 20 minutes more. Serve immediately.