Sesame Chicken Wings
"These buttery wings, made with a bread crumb and sesame seed coating "fry" easily in the oven. They're delicious hot or cold. Courtesy of Taste of Home Magazine April/May 2008"
- Ready In:
- 55mins
- Ingredients:
- 7
- Yields:
-
30 wing pieces
- Serves:
- 4-6
ingredients
- 15 chicken wings, whole
- 3⁄4 cup dry breadcrumbs
- 2 tablespoons sesame seeds, toasted
- 1 teaspoon paprika
- 1⁄2 teaspoon salt
- 1⁄3 cup heavy whipping cream
- 1⁄4 cup butter, melted
directions
- Cut chicken wings into three sections; discard tip (or save for stock).
- 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 melted butter into a 13 x 9 baking dish; add chicken, turning to coat.
- Bake uncovered at 375 degrees for 40-45 minutes or until juices run clear, turning every 10 minutes.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
For flavor, these would merit 5 stars, but I had to increase the breadcrumbs by half to coat all of the wings. I cut the recipe in half, as I was dining alone, (intending half of the recipe to be the next day's lunch), and the serving size was perfect. However, after coating 2/3 of my wings in the crumb/sesame mixture, I needed to measure out another 1/4 portion to coat the remaining wing pieces. This may be because I used panko flakes, which are lighter in texture and fill a larger volume for the same amount of bread, but anyway, once all the wings were coated, they baked up beautifully. I cooked for less time than specified, my wings hit 165F at about 30 minutes, so I pulled them from the oven. Please don't rely on my timing, use a thermometer and check for doneness. Wonderful wings, I will definitely make again. Thanks for posting! Made for PAC, Spring 2011.
RECIPE SUBMITTED BY
Life long resident of the Pacific Northwest. I have been married 30 years and happily for 14....lol...get it? Long time cook with a lovely wife and two great (now that they have moved out) girls. Raised in a cooking and farming family. I do most of the cooking at home. My passion is cooking and my dream is to someday own a greasy spoon diner that people line up around the block to get into.
My wife and I own a part-time Kettle Corn business that is highly popular in our area.
I love to cook and have catered events ranging from 50 to 250.
Here is a sample of the menu (served buffet style) at my daughter's wedding reception in August of 2007 attended by 250 guests.
Appetizers --
Chilled Salmon topped with a Spicy Glaze served with crackers, Pimento Cheese Spread with sliced baguettes, Vegetable Platters, Meat and Cheese Platters, Antipasto Platters, Mini Quiches -- Carmelized Onion with Roasted Peppers and Savory Sausage, and my addictive Spiced Mini Pretzels.
Salads --
Broccoli Salad
Pasta Salad
My always requested Caesar Salad
Sides --
Rice Pilaf
Baby Red Potatoes
Baby Carrots with Glaze
Entrees --
Meatballs in BBQ sauce (bbq sauce and grape jelly)
Steamer Clams with Lemon/Garlic Butter
(My secret) Marinated Chicken Legs and Wings
Roasted Pork Loin with Raspberry Chipotle Glaze.
It was my shining moment, not only because my beautiful daughter was getting married, but seeing the satisfied looks on everyone's face after the meal was over was fantastic. Even better was that I did it on an extremely limited budget!
