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Ginger Sesame Chicken Wings
Serves 6-8, easily doubles
Marinade
2 pounds chicken wings 1/4
cup soy sauce 1
2-inch piece fresh ginger, peeled 2
garlic cloves 1/4
teaspoon freshly ground black pepper 1/4
teaspoon red pepper flakes
1
egg, beaten 1/2
cup dry breadcrumbs 1/3
cup sesame seeds 1/4
cup butter, melted Place
chicken wings in a large bowl. Blend
soy sauce, ginger, garlic, black pepper and red pepper flakes in a blender of
food processor until all ingredients are minced and blended. Pour over
chicken and mix well with hands. Cover and marinate chicken for 2 hours at
room temperature or overnight in the refrigerator. Stir chicken occasionally Preheat
oven to 400F. Butter large baking dish. Stir beaten egg into chicken and
marinade. Combine breadcrumbs and sesame seeds in another bowl.
Remove chicken wings from marinade one at a time, shaking off excess egg
mixture. Dredge chicken in breadcrumb mixture. Place
chicken wings in single layer in the prepared dish. Drizzle with
melted butter. Bake until chicken is brown and crisp, about 45
minutes. Serve hot
Honeyed
Sesame Chicken Wings
Serves 4-6 as appetizer, recipe easily doubles or triples
Marinade
1 teaspoon red pepper flakes
1/2
to 1 teaspoon chili powder
1/2
to 1 teaspoon ground ginger
Finely
grated zest of one lime
1
pound chicken wings
2-3
tablespoons cooking oil
2
tablespoons soy sauce
2
tablespoons hoisin sauce
2
tablespoons honey
2
garlic cloves, grated
1
teaspoon sesame seeds
To
make the marinade: combine the pepper flakes, chili powder and ground
ginger. Blend well. Put chicken wings in large bowl and thoroughly
rub the spice mixture into the chicken wings with fingers. Cover bowl and
chill for at least 2 hours to allow flavors to meld
Heat
the oil in a large non-stick, heavy-bottomed skillet or wok. Add the
chicken wings and cook until golden and crisp, about 10-15 minutes. In
wok, turn chicken frequently. In skillet allow to brown on one side before
turning to brown on other side. Drain any excess oil and return
skillet/wok to the heat
Add the soy
sauce, hoisin sauce, honey, garlic and sesame seeds to the chicken wings,
turning to coat thoroughly. Reduce the heat and cook, turning the pieces
frequently, about 20 minutes or until juices run clear and chicken is charred in
places. Serve hot, warm or at room temperature.
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