Easy Sesame Wings Recipes

Steps:

• Whisk cornstarch, soy sauce, oil, flour, sugar, eggs, sesame seeds, salt, and garlic powder together in a bowl. Pour marinade into a resealable plastic bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, 5 hours to overnight.
• Preheat oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with aluminum foil.
• Remove chicken from marinade and transfer to the prepared baking sheet. Discard unused marinade.
• Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Steps:

• Mix all of the above and marinate chicken wings in the refrigerator overnight.
• Put in a baking pan with about 1/2 of the marinade.
• Sprinkle with a few more sesame seeds.
• Bake at 350' for 1 hour.

Steps:

• In a large plastic bag or glass dish, combine the first nine ingredients. Add chicken wings; coat well. Cover and refrigerate 2-3 hours or overnight, turning occasionally. Remove chicken to a shallow rack in a baking pan; discard marinade. , Bake, uncovered, at 350° for 30 minutes. Turn and bake about 20 minutes longer or until tender.

Steps:

• Combine the honey, soy sauce, oil, vinegar, ginger, sesame oil, garlic, coriander, scallion, and red pepper in a small saucepan and bring to a simmer. Remove from the heat and cool to room temperature.
• Cut the wing tips off the chicken wings and discard. Separate the wings into two pieces at the joint. Season with salt and pepper. Put the wings in a shallow baking dish, and cover with the sauce. Cover with plastic wrap and marinate the wings in the refrigerator for at least 4 hours or overnight.
• Preheat the oven to 375 degrees F. Strain the wings from the marinade, reserving the marinade. Spread the wings out on a foil-lined baking pan. Bake the wings, basting with the marinade every 10 minutes during the first 30 minutes of cooking. (Discard any excess marinade.) Continue to bake until the wings are browned and cooked through, about 15 to 20 minutes more. Serve immediately.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.
• Whisk honey, sesame oil, soy sauce, ginger, and garlic together in a small bowl.
• Arrange chicken wings on prepared baking sheet.
• Bake chicken in the preheated oven for 45 minutes. Brush 1/2 of the honey mixture over the wings; bake for 10 minutes. Brush remaining sauce over wings, sprinkle sesame seeds over the top, and bake wings until no longer pink at the bone and juices run clear, about 5 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Garnish wings with scallions.

Steps:

• Put oven rack in upper third of oven and preheat oven to 425°F. Line a large shallow baking pan (17 by 12 inches) with foil and lightly oil foil.
• Mince garlic and mash to a paste with salt using a large heavy knife. Transfer garlic paste to a large bowl and stir in soy sauce, hoisin, honey, oil, and cayenne. Add wingettes to sauce, stirring to coat.
• Arrange wingettes in 1 layer in baking pan and roast, turning over once, until cooked through, about 35 minutes. Transfer wingettes to a large serving bowl and toss with sesame seeds and scallion.

Steps:

• Cut chicken wings into three sections; discard wing tip sections. In a large resealable plastic bag, combine the bread crumbs, sesame seeds, paprika and salt. Place cream in a shallow bowl. Dip chicken wings in cream, then place in the bag and shake to coat evenly. , Pour butter into a 13-in. x 9-in. baking dish; add chicken, turning to coat. Bake, uncovered, at 375° for 40-45 minutes or until juices run clear, turning every 10 minutes.

Steps:

• Heat oven to 180C/160C fan/gas 4. Season the chicken wings and toss in a little sesame oil in a baking tray. Cook for 30 mins. Mix the oregano, lemon zest, lemon juice, toasted sesame seeds and honey. Paint the mixture all over the wings and return to the oven for 20 mins, turning and painting halfway through cooking. Serve alongside a bowl of yogurt swirled with harissa paste, and a few lemon wedges.

Steps:

• Put oven rack in upper third of oven and preheat oven to 425°F.
• Line a large shallow baking pan with foil and lightly oil foil.
• Mince garlic and mash to a paste with salt using a large heavy knife.
• Transfer garlic paste to a large bowl and stir in soy sauce, hoisin, honey, oil and cayenne.
• Add wingettes to sauce, stirring to coat.
• Arrange wingettes in 1 layer in baking pan and roast, turning over once, until cooked through, about 35 minutes.
• Transfer wingettes to a large serving bowl and toss with sesame seeds and scallion.

Steps:

• Preheat the oven to 375 degrees. Place the chicken wings in a large bowl. Add the eggs and toss to coat. Line a large rimmed baking sheet with baking parchment or coat the pan with oil.
• In a small bowl, combine the sesame seeds, flour, salt, cayenne, bread crumbs, and garlic. Dip each wing into the sesame mixture to fully coat. Place the coated wings side by side on the prepared baking sheet.
• Bake for 30 minutes and increase the temperature to 400 degrees. Cook until the wings are golden brown and sizzling, 20 to 30 more minutes. Immediately remove the wings from the baking sheet while hot. Serve with hot sauce.

Steps:

• Heat oven to 450°F.
• Place chicken wings in single layer in shallow foil-lined baking pan. Bake 15 min. or until browned.
• Meanwhile, combine remaining ingredients until blended.
• Brush marmalade mixture onto both sides of wings. Bake 15 min. or until chicken is done (165°F).

Steps:

• Preheat oven to 425ºF.
• In a small bowl, combine miso, Nakano® Sesame Rice Vinegar, soy sauce, honey, ginger, and garlic. Stir until miso is broken down and sauce is relatively smooth (a few small clumps are fine).
• Place wings in a bowl and season with kosher salt. Pour approximately two-thirds of the miso sauce over the wings (reserve the rest of the sauce). Toss to combine.
• Spread out coated wings on a parchment-lined sheet tray.
• Bake wings for 20 minutes.
• Remove from oven and spoon a bit of the reserved sauce over each wing. Sprinkle each wing with sesame seeds.
• Place tray back in oven and cook for 5 more minutes, or until wings are golden brown and cooked through.
• Garnish wings with minced cilantro before serving.
• *Note: if Nakano® Sesame Rice Vinegar cannot be found, substitute Nakano® Seasoned Rice Vinegar with a dash of sesame oil.
• Enjoy!