Buffalo chicken wings have always been a secret passion of mine. Spicy, buttery mouthfuls of chicken bliss gracing the appetizer section of many a restaurant menu. After some intense internal dialogue I usually manage to suppress my yearning and divert my eyes to a more “lady” like option.
The problem is that one order of wings is never enough to satisfy me. Once I give in to the craving I have no control over myself. I eat wingette after wingette, drumette after drumette. A few baskets in and the scene has become quite costly and grotesque.
You can see the shame in my eyes, my face and hands covered in a thick layer of fiery orange sauce. I’m sure that my server meant well but the two complimentary, lemon scented wet wipes have absolutely no chance of returning me to decency. And then there is the issue of the bones……… all the tiny mangled bones in a heaping mound reminding me that deep inside lurks a primitive carnivore. It is a very morbid scene indeed! In order to save myself the embarrassment of such a public spectacle I have spent years abstaining from the practice of eating chicken wings.
After many wingless years I am happy to say that I have cause to revisit my craving for chicken wings. The first reason being is that I’ve found a humane source for organic chicken wings. Even with the organic price tag attached this allows me to make a healthier, cost-effective, better tasting version of the chicken wing and the best part is that I can enjoy them in the privacy of my own home. Gone is the worry of lewd public behavior.
Second I have found a partner in crime. My fiance is a sports fanatic. Soccer, basketball, poker, golf and football are all regular fixtures in our household and so too is the need for munchies. Of course chicken wings are high on the list of requested “game day” food and being the loving woman that I am, I must oblige.
After making pound upon pound of buffalo chicken wings even my obsessive enthusiasm has waned. For fear of returning to the wingless times of old I went in search of a fresh new take on the chicken wing. I went looking for a style so good it could appease my cravings and feed the masses. Behold, Sesame-Honey Chicken Wings.
These wings are a different experience altogether. No creamy dressings or sticks of celery. These wings are a bit more sophisticated and complex with a sprinkling of black sesame seeds and chopped scallions. They are satisfyingly rich with a perfect ratio of sweet to savory and just as easy to prepare as its counterpart.
Let me forewarn you, sesame-honey chicken wings can be addictive to adults and children alike. To avoid squabbles I definitely advise making a large batch of wings and be sure to provide a hefty amount of napkins. To turn these wings from an appetizer into a meal, I recommend serving them with my delicious and healthy recipe for jicama slaw. I hope you enjoy!
Sesame-Honey Chicken Wings
Sesame-Honey Chicken Wings
- 1 cup honey or agave
- 1/2 cup toasted sesame oil
- 1/4 cup soy sauce use gluten-free type if needed
- 2 large garlic cloves finely grated
- 2 1/2 tablespoons sriracha
- 1/2 tablespoon grated fresh ginger
- 1/2 tablespoon sea salt
- 4 pounds of chicken a combination of wingettes and drumettes
- Sprinkle of black sesame seeds (approximately 1 1/2 tablespoons
- Sprinkle of chopped scallions green parts only
Combine the first seven ingredients and mix thoroughly to make the sauce for the chicken. Set aside.
Preheat the oven to 425 degrees
Arrange the chicken wings on the baking sheets in a single layer making sure that they do not touch each other.
Bake for 20-30 minutes until the majority of the fat from the wings has rendered. Pour out most of the grease.
Glaze the chicken wings with half of the sauce. Turn the heat down to 400 degrees and continue baking for another 15-20 minutes, turning the chicken and glazing with the remaining sauce, halfway through the baking process.
The chicken should be browned and the sauce reduced and thickened.
Take the chicken out of the oven and allow to cool for 5 minutes.
Arrange the chicken on a serving platter, laddel thickened sauce over the wings, sprinkle with black sesame seeds, scallions and serve warm.