Reviews (1)
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39 Ratings
5 star values:
14
4 star values:
7
3 star values:
14
2 star values:
4
1 star values:
0
Martha Stewart Member
Rating: Unrated
08/13/2012
I have made these wings numerous times, and they are always a hit. I bake skin side down then flip halfway through. Sometimes I turn on the broiler for a little added color and crunch factor. I'm making them tonight with CL's Asian style fried rice.
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Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes 20 wings
sesame_chicken_wings.jpg
Ingredients
Ingredient Checklist
20 chicken wings
3 large eggs, beaten
2 teaspoons vegetable oil
1/2 cup sesame seeds
1/2 cup all-purpose flour
2 teaspoons coarse salt
1/4 teaspoon cayenne pepper
1/2 cup fresh bread crumbs
2 to 3 garlic cloves, minced
Hot sauce, for serving
Cook's Notes
To fit more wings on a baking sheet, try cutting the tips off and cooking them separately to snack on. Wings can also be separated in 2 for smaller portions, detaching the drumette at the joint.
Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes 20 wings
sesame_chicken_wings.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
Yield: Makes 20 wings
Recipe Summary
Yield: Makes 20 wings
Yield: Makes 20 wings
Makes 20 wings
sesame_chicken_wings.jpg
sesame_chicken_wings.jpg
Ingredients
Ingredients
- 20 chicken wings
- 3 large eggs, beaten
- 2 teaspoons vegetable oil
- 1/2 cup sesame seeds
- 1/2 cup all-purpose flour
- 2 teaspoons coarse salt
- 1/4 teaspoon cayenne pepper
- 1/2 cup fresh bread crumbs
- 2 to 3 garlic cloves, minced
- Hot sauce, for serving
Directions
Preheat the oven to 375 degrees. Place the chicken wings in a large bowl. Add the eggs and toss to coat. Line a large rimmed baking sheet with baking parchment or coat the pan with oil.
In a small bowl, combine the sesame seeds, flour, salt, cayenne, bread crumbs, and garlic. Dip each wing into the sesame mixture to fully coat. Place the coated wings side by side on the prepared baking sheet.
Bake for 30 minutes and increase the temperature to 400 degrees. Cook until the wings are golden brown and sizzling, 20 to 30 more minutes. Immediately remove the wings from the baking sheet while hot. Serve with hot sauce.
Cook's Notes
To fit more wings on a baking sheet, try cutting the tips off and cooking them separately to snack on. Wings can also be separated in 2 for smaller portions, detaching the drumette at the joint.
Cook’s Notes
To fit more wings on a baking sheet, try cutting the tips off and cooking them separately to snack on. Wings can also be separated in 2 for smaller portions, detaching the drumette at the joint.
Reviews (1)
Add Rating & Review
39 Ratings
5 star values:
14
4 star values:
7
3 star values:
14
2 star values:
4
1 star values:
0
Martha Stewart Member
Rating: Unrated
08/13/2012
I have made these wings numerous times, and they are always a hit. I bake skin side down then flip halfway through. Sometimes I turn on the broiler for a little added color and crunch factor. I'm making them tonight with CL's Asian style fried rice.
Reviews (1)
Add Rating & Review
39 Ratings
5 star values:
14
4 star values:
7
3 star values:
14
2 star values:
4
1 star values:
0
Add Rating & Review
39 Ratings
5 star values:
14
4 star values:
7
3 star values:
14
2 star values:
4
1 star values:
0
39 Ratings
5 star values:
14
4 star values:
7
3 star values:
14
2 star values:
4
1 star values:
0
39 Ratings
5 star values:
14
4 star values:
7
3 star values:
14
2 star values:
4
1 star values:
0
- 5 star values:
- 14
- 4 star values:
- 7
- 3 star values:
- 14
- 2 star values:
- 4
- 1 star values:
- 0
Martha Stewart Member
Rating: Unrated
08/13/2012
I have made these wings numerous times, and they are always a hit. I bake skin side down then flip halfway through. Sometimes I turn on the broiler for a little added color and crunch factor. I'm making them tonight with CL's Asian style fried rice.
Martha Stewart Member
Rating: Unrated
08/13/2012
I have made these wings numerous times, and they are always a hit. I bake skin side down then flip halfway through. Sometimes I turn on the broiler for a little added color and crunch factor. I'm making them tonight with CL's Asian style fried rice.
Rating: Unrated
All Reviews for Crunchy Sesame Chicken Wings
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Crunchy Sesame Chicken Wings
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
