‘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!
These crunchy, flavorful baked Sesame Wings have a fun speckled appearance thanks to a crust of toasted white and black sesame seeds, along with Panko crumbs (gluten-free version used). A perfect partner to a sweet and spicy Thai Dipping Sauce, sure to perk up any gathering!
- 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
- 20 Chicken wing parts (drumette and/or middle joint)*; approximately 1 1/2 pounds
- 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
- 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.
- 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.
*Segmented portions of chicken wings intended for making Hot Wings can be purchased at most grocery stores. If unavailable, fully chicken wings may be used and separated. When separating chicken wings, carefully use a heavy, sharp kitchen knife and cut at the joint between the wing tip and second/middle joint, as well as between the wing end, or drumette, and the second/middle joint. The drumette and second/joint are the portions used for making ‘wings’. The wing tips may be saved in the freezer to make chicken stock.