Sesame Chicken Wings
Sesame-flavored sauce is a delicious coating on these Asian-inspired chicken wings.
- 0.5 cup butter
- Vegetable oil (or other high flashpoint oil), for frying
- 1 cup all-purpose flour, for dredging
- Fresh cracked black pepper, to taste
- Kosher or sea salt, to taste
- 2 Pound chicken wings, split
- 1 Tbsp brown sugar
- 1 Tbsp soy sauce
- 1 Tbsp sesame seed oil
- 0.25 cup chile-garlic sauce
- 0.25 cup teriyaki sauce
- 4 cloves garlic, minced
- 1 Tbsp toasted sesame seeds, for garnish
- Heat a saucepan over medium heat. Melt the butter, and then stir in the garlic. Cook for 1 to 2 minutes, or until the garlic is lightly browned.
- Add the teriyaki sauce, chile-garlic sauce, sesame seed oil, soy sauce and brown sugar. Reduce heat to low and simmer the sauce for about 3 to 5 minutes or until thickened. Set aside.
- Rinse the chicken wings and pat them dry. Generously season the chicken with salt and black pepper. Dredge the wings in flour, shaking off any excess flour, and set aside.
- In a large saucepan or deep fryer, heat the oil to about 375°. Fry the chicken wings in small batches until golden brown, 8 to 10 minutes. Shake off any excess oil and place on paper towels to drain. Continue frying the chicken in batches until all of the wings are cooked.
- Toss the wings with the sesame sauce and garnish with toasted sesame seeds. Serve warm.
Recipe Credit: Todd Porter & Diane Cu
Image Credit: Todd Porter & Diane Cu