‘Wings’ are a quintessential food for watching football and frankly appreciated most anytime I’ve found. And though I love Hot Wings (they were what I craved madly when pregnant with my second child), I strive to make things that are unexpected along with the old favorites.
I wanted to make a wings recipe in anticipation of the Super Bowl and am not sure how I found my way to Sesame Wings. I love the flavors of sesame oil and seeds, especially when the seeds are toasted. Baking the wings lends itself to a nice crunchy coating as well as being forgiving to New Year’s Resolutions pitted against high calorie gatherings!
This summer my husband created a recipe for Grilled Thai-Style Chicken Thighs with Sweet-Spicy Dipping Sauce which was very happily embraced by many readers. It is a delicious recipe, rich with interesting but light flavors, and the tangy-spicy dipping sauce is truly to die for. I’ve reprised the dipping sauce for this wings recipe though used Rice Wine Vinegar which is a bit less tangy allowing the full flavor of the sesame coating of the wings to shine through!
As with all wings, these are messy. They are the definition of finger food. A unbridled celebration of not using silverware. Some of the seeds will come off. But if you feel about them as my taste testers did, you won’t even think about that. You’ll just grab another napkin and another wing!
Recipe
Baked Sesame Wings with Thai Dipping Sauce
Ingredients
Ingredients for the wing coating:
- ¼ cup White Sesame Seeds
- ¼ cup Black Sesame Seeds
- ¼ cup Panko Crumbs (I used Ian’s Gluten-Free Panko crumbs)
- 2 teaspoon Honey
- 1 teaspoon Kosher Salt
- 1 teaspoon ground Black Pepper
- ¼ cup Sesame Oil
Ingredients for Chicken wing parts:
- 20 Chicken wing parts (drumette and/or middle joint)*; approximately 1 1/2 pounds
Ingredients for making Thai Dipping Sauce:
- ¾ cup Rice Vinegar
- ¾ cup Turbinado Sugar (granulated sugar may be substituted if needed)
- 1- inch fresh Ginger , peeled and diced (approximately 2 teaspoons)
- 1 teaspoon Red Pepper Flakes
- 1 tablespoon fresh Cilantro , diced
Instructions
- Preheat the oven to 350 degrees.
- If the panko crumbs are not a fine/small grain, place them in a zipper plastic bag and crush them with a rolling pin or other heavy item.
- If the honey is very thick place it in a microwave safe container and microwave a few seconds at a time until it becomes a texture which will easily mix with the other coating ingredients. If it is too thick it will clump when added to the seeds in the coating mixture.
- In a medium mixing bowl, combine the honey, salt, pepper, oil and panko crumbs. Set aside.
- Place the sesame seeds (white and black) into a skillet over high heat. Stirring constantly, toast them for 2-3 minutes until the white seeds begin to turn golden and you can smell the sesame aroma. Remove from heat and add to the mixing bowl with the other ingredients. Stir with a fork to fully combine.
- Add chicken wings to the bowl of sesame coating and work the rub into all sides of each wing with your hands. Place into a roasting pan or baking sheet and bake for 1 hour.
- Allow to cool just until they can be handled and serve with dipping sauce.
Instructions for making Thai Dipping Sauce:
- In a small saucepan over medium heat, combine rice vinegar, sugar and ginger. Cook until sugar dissolves approximately 5 minutes.
- Add red pepper flakes and cilantro.
Sally says
I can’t wait to make these for football season!
Nutmeg Nanny says
I just recently tried those Ian’s GF panko crumbs and they are delicious! These wings are gorgeous looking too. All those sesame seeds are beautiful.
Patricia @ Grab a Plate says
These look beautiful, and the dipping sauce w/ added cilantro? Yum! Love this recipe!
Christine from Cook the Story says
I’m lovin’ the idea of the sesame seed crunch!
Julia says
These wings look completely addicting! Perfect Super Bowl food, for sure! That sauce looks like an amazing accompaniment. Can’t wait until Feb 2, woop woop!
Toni Dash says
I love them too. I love a good sloppy Hot Wing but these change it up a bit and add some Asian-inspired flair with crunch!
Lisa @ Garnish with Lemon says
These look so crunchy and delicious-love the black sesame in them!
Toni Dash says
Thanks Lisa! I loved the mix of the seeds and the visual it makes! More importantly the crunchy coating!
Katie Featherstone says
These look delicious! I’m definitely going to have a go!
Toni Dash says
I hope you will Katie! We love them in our house.
Lynn says
Am I missing something? I don’t see a cooking time on here..I’m guessing they are baked since you preheat oven. 🙂 I don’t cook a lot of meat, so an approximate time would be helpful. Thanks! These look great and I could use another idea for all the black sesame seeds I bought and don’t use as often as I could.
Toni Dash says
Oh my goodness Lynn! Thank you for catching that. I’m not sure what happened to the cooking and preparation steps but they have been reinserted. Thanks again.
Anne-Marie at This Mama Cooks! On a Diet says
Those look amazing! And now I know what to do with that huge jar of black sesame seeds that my husband bought at the Asian market!!
Toni Dash says
I love black sesame seeds. In this case I loved the visual of the white and black sesame seeds together; speckled wings! I also used some to cover the outside of a Taco Cheeseball for Halloween to get the holiday color scheme going.