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Recipe for Easy Sesame Chicken Wings
This is the easiest chicken wing recipe, and one of my favorite recipes, too. Sometimes I serve the chicken wings as the main dish, sometimes as an appetizer, and always on Super Bowl Sunday. They always disappear first.
Chicken wings never seem to go on sale. I think $1.99 a pound is fairly pricey, considering that you discard one-third of the wing, but this recipe is so delicious that I find myself buying them about once a month.
When the wings are done cooking, they are covered with a thick glaze that has an orange and red color to it. The chicken wings come out moist and delicious every single time. There isn’t anything that can go wrong with this recipe.
In a small saucepan combine:
1 cup sugar
2/3 cup apple cider vinegar
2 tablespoons soy sauce
4 tablespoons ketchup
2-3 drops Sesame oil
Dash of garlic salt, Tabasco sauce
If you want a bit more bang, increase the amount of cider vinegar by a quarter of a cup.
Whisk together all of the ingredients except for the seeds. Bring all ingredients to a boil under medium heat, whisking occasionally in order to incorporate all the ingredients. Remove from heat. These ingredients make enough for one family-size package of chicken wings. If you are serving the wings for Super Bowl Sunday, double the ingredients and buy two family-size packages of chicken wings.
While the liquid is coming to a boil, cut the chicken wings. If you’ve never cut chicken wings before, here is a great YouTube video that shows you how. I find it easier to cut when the chicken is slightly frozen.
How to Cut Chicken Wings
Flour both sides of the chicken wings and place on a Bakers Half Sheet, skin side down. I find that spraying the pan with Pam helps the chicken wings not to stick to the sheet. Bake at 400 degrees for 30 minutes. Baste. Flip, careul not to tear the skins. Baste.
Reduce oven temperature to 350 degrees and bake for an additional 45 minutes, basting every 15 minutes. Be generous with the basting! You want all of the sauce to be used by the time you are done basting.
When the wings are done, sprinkle some Sesame seeds on top. This doesn’t provide any flavor whatsoever. It is only for appearance. Since the seeds are expensive, I no longer use the seeds. Remove all the wings with a spatula and place on a serving platter or serving dish.
As far as the cleanup goes, it is pretty messy. If you don’t at least soak the pan, you’re going to find yourself scrubbing and scrubbing unless you happen to have some manpower hanging around the house. I’ve never used Reynolds Wrap on top of the pan. Because the liquid turns into a nice glaze, and you want it on the serving platter with the wings, you might get pieces of the wrap in the chicken unless you are very careful.
I hope you enjoy! And if you try this recipe and like it, please come back and vote it up! Thanks!