Mad Hungry with Lucinda Scala Quinn

MAD GOOD CHICKEN WINGS

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Came home tonight and My hubs had made one of his signature dishes, Crunch Sesame Chicken Wings. And they were so beyond good I could not believe it. Yes, I had to pin him down when it came to writing the recipe since he usually is a riffing type of cook. BUT--I noticed Mad Hungry open on the counter which means he actually consulted his own recipe. Baby steps folks. Baby steps. Here it is for you.

Crunchy Sesame Chicken Wings
From Mad Hungry, by Lucinda Scala Quinn

I will fight for the wings every time a whole chicken is served for dinner. Unfortunately, I raised boys who also want them, so now and then we need to have all-wing dinners. For us wing-lovers, wings – as a main dish or snacking food – are pure heaven. I especially like when the wing tip is extra crispy and I can chew it down to the end, like a potato chip. My husband started cutting them off and cooking them separately to snack on, which also allows more wings to fit on a baking sheet. Wings can also be separated in 2 for smaller portions, detaching the drumette at the joint. Serve with a bottle of hot sauce at the table.

Ingredients:
20 chicken wings
3 large eggs, beaten
2 teaspoons vegetable oil
1/2 cup sesame seeds
1/2 cup all-purpose flour
2 teaspoons coarse salt
1/4 teaspoon cayenne pepper
1/2 cup fresh bread crumbs
2 to 3 garlic cloves, minced
Hot sauce, for serving

Instructions:

1. Preheat the oven to 375°F (190°C). 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.

2. 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.

3 Bake for 30 minutes and increase the temperature to 400°F (205°C). 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.

Yield: Makes 20 wings

Comments (5)

  • Did you use mirliton (Cajun word) or chayote(Texas word) in the papaya hot sauce and could you please post the recipe? that was very interesting! I am looking forward to trying that. I made the sesame chicken with bone-in-skin-on breasts and they loved it, but I know I cooked it too long. I'll have better luck next time.

  • where does the 2 tsp of oil go, with the eggs?

  • Katie - I checked this in my Mad Hungry Cookbook and it said the oil was to coat the pan if you didn't line it with baking parchment paper.

  • Thank goodness this recipe has the right set up for dipping the sauce on the wing. I love this recipe and it's ability to make up several different sauces that allows you to experience different flavors at the same setting. Many people today aren't allowed to eat fried foods, this allows them to eat wings that are healthier for them as well as customizeing the dish to their own pallet. I whole completely agree with you on this.

  • We LOVE this recipe in our house. We do not eat fried food but we love chicken wings. I started making these and we think they are better than the fried ones anyway! The sesame seeds make them so crunchy and yummy. Thank you for all of the great, healthy recipes!

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