Tuesday, February 14, 2012

Sasha's Kitchen: Asian Style Sesame Chicken Wings

I found this recipe online and it made for a delicious batch of chicken wings.  I actually made it a second time over the weekend and used chicken drumsticks and breasts (bone in) and it was equally delicious.  It's a perfect combination of sweet, garlicky, sesame oil and chile for just a bit of smoky heat, for a yummy asian inspired chicken wings. This is also a quite easy meal to make with chicken as well - and perfect for game day!  Happy Valentines's Day to all my readers here on A Kitchen In Brooklyn

Asian Style Chicken Wings (from this recipe)
4 pounds chicken wings
1 T toasted sesame oil
2 T smoked paprika
1 tsp kosher salt
4-6 turns freshly ground black pepper
cilantro for garnish (optional)
2 T toasted sesame seeds
2 lime wedges for garnish (optional)
3 T peanut oil (I used canola oil instead)
4 fresh cloves garlic, diced
2 T sriracha hot sauce
1/2 cup honey
1/4 cup low sodium soy sauce

Preheat the oven to 400. Place the wings under cold water and pat dry.  Drizzle the wings with toasted sesame oil and toss so coated evenly.  Sprinkle with salt and pepper and paprika and roast for 30 minutes until the skin is crisp and the meat is tender.

While the wings are cooking, place a small sauce pan over medium heat and add the canola oil and garlic.  Once the garlic starts to sizzle, add the sriracha sauce, honey and soy sauce.  Bring to a simmer an cook 2-3 minutes to allow the flavors to meld together.  Turn off the heat.

Once the wings are done, place in a large mixing bowl and pour the glaze over them.  Toss to coat well.  Place on a large platter and sprinkle with toasted sesame seeds as a garnish.  You can also garnish with lime and/or cilantro.


  1. Sasha! I am making this as I type... but quick question, is the sauce suppose to be sticky-ish? Mine seems more watery vs sticky... I also used maple syrup since I didnt have any honey on hand though. xo- Paunie

  2. Yes, that's fine - it will still stick as a coating to the chicken, and you will discard the remainder of the sauce, or you can also use some of the remainder as a dipping sauce. It's not very thick


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