Ok, you want some of my favorite wings that are completely off the beaten path? These are so good, IMO they pave the path for all other wings to follow. They are relatively easy to make and most well stocked kitchens will have most, if not all of the ingredients on hand besides the chicken. Try to make sure that the wings are fresh and not frozen for optimal results.
Tom's Sesame Seed Chicken Wings
1/2 cup soy sauce
1/3 cup water
1/4 cup sugar
2 tablespoons sesame, olive or peanut oil (I prefer peanut oil)
4 green onions with tops, finely sliced
1/2 medium onion, finely sliced
4 fresh garlic cloves, minced
2 tablespoons sesame seeds
Dash of pepper
2 1/2 lbs. chicken wings
1 - Take a med. to lg. mixing bowl and combine all of the ingredients except for the wings, mix well.
2 - Add washed and dry patted wings, mixing well.
3 - Pour everything into a 1 gallon size Ziplock bag and marinade in the refrigerator for 2-4 hours (or overnight for better results), turning occasionally. Allow chicken to get to room temperature (30-40 min).
Or you can use the preferred method for step #3....
3 preferred - If you have a food Vac/sealer, pour everything into a bag big enough, vacuum and seal. It'll be ready in 30-40 minutes. Do not refrigerate with this method!
4 - Preheat oven at least 30 min. before placing wings in the oven @ 380 degrees.
5 - Discard marinade and place wings on a large cookie sheet or baking pan covered with parchment paper, skin side up.
6 - Bake uncovered for 30 minutes at 380 degrees. Turn, bake at 395 degrees for 20 minutes. Turn, bake for 6 to 7 minutes at 425 degrees.
Please note; cooking times will change based upon your relation to sea level and the cooking times given are with a conventional oven. When using a convection oven, the cooking times will have to be reduced. Allow the oven to warm up to the next temperature while the wings are still in. The only time the wings are out is when you need to flip them.
If done right, the chicken will literally fall off the bone. The skin will be nice and crispy and the meat will be so, so juicy. Enjoy!
Tom's Sesame Seed Chicken Wings
1/2 cup soy sauce
1/3 cup water
1/4 cup sugar
2 tablespoons sesame, olive or peanut oil (I prefer peanut oil)
4 green onions with tops, finely sliced
1/2 medium onion, finely sliced
4 fresh garlic cloves, minced
2 tablespoons sesame seeds
Dash of pepper
2 1/2 lbs. chicken wings
1 - Take a med. to lg. mixing bowl and combine all of the ingredients except for the wings, mix well.
2 - Add washed and dry patted wings, mixing well.
3 - Pour everything into a 1 gallon size Ziplock bag and marinade in the refrigerator for 2-4 hours (or overnight for better results), turning occasionally. Allow chicken to get to room temperature (30-40 min).
Or you can use the preferred method for step #3....
3 preferred - If you have a food Vac/sealer, pour everything into a bag big enough, vacuum and seal. It'll be ready in 30-40 minutes. Do not refrigerate with this method!
4 - Preheat oven at least 30 min. before placing wings in the oven @ 380 degrees.
5 - Discard marinade and place wings on a large cookie sheet or baking pan covered with parchment paper, skin side up.
6 - Bake uncovered for 30 minutes at 380 degrees. Turn, bake at 395 degrees for 20 minutes. Turn, bake for 6 to 7 minutes at 425 degrees.
Please note; cooking times will change based upon your relation to sea level and the cooking times given are with a conventional oven. When using a convection oven, the cooking times will have to be reduced. Allow the oven to warm up to the next temperature while the wings are still in. The only time the wings are out is when you need to flip them.
If done right, the chicken will literally fall off the bone. The skin will be nice and crispy and the meat will be so, so juicy. Enjoy!