Sesame Chicken Wings
These Asian-inspired sesame chicken wings are a delightful blend of flavors, with a crispy exterior and juicy, tender meat. Marinated in a mixture of sesame oil, soy sauce, rice vinegar, garlic, and ginger, these wings are then roasted to perfection, resulting in a dish that is sure to be a crowd-pleaser. Enjoy them warm or at room temperature for a delicious treat any time of day!
— Constant Cookbook
Ingredients
- 6 to 8 chicken wings, about 1 3/4 lb. total
- 2 Tbs. Asian sesame oil
- 2 Tbs. soy sauce
- 2 Tbs. rice vinegar
- 1 Tbs. garlic
- 1 Tbs. finely chopped, peeled fresh ginger
- 2 Tbs. sesame seeds
Instructions
- Cut the wing tips from the wings. Reserve for another use (such as making stock) or discard. Cut through the joint between the remaining sections to separate each wing into 2 pieces.
- In a shallow, nonreactive dish, combine the sesame oil, soy sauce, vinegar, garlic and ginger. Add the chicken pieces to the dish, turn to coat, cover and refrigerate for at least 30 minutes or up to 2 hours.
- Preheat an oven to 500°F.
- Remove the chicken pieces from the marinade and discard the marinade. Sprinkle the chicken on all sides with the sesame seeds. Arrange the pieces in a single layer on a rimmed baking sheet.
- Roast the chicken pieces, turning once, until crispy and browned on the outside and opaque throughout when tested with a knife, 10 to 14 minutes total.
- Transfer the chicken to a platter. Serve warm or at room temperature. Serves 8.
- Adapted from Williams-Sonoma, <i>Essentials of Roasting</i>, by Rick Rodgers, Melanie Barnard &amp; Bob &amp; Colleen Simmons (Oxmoor House, 2004).
Yield
Serves 8.
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