Everybody loves wings. Making them is still fairly new to me. My first time was in August when I created my Crispy Orange Teriyaki Wings. I had bought extra wings when I was getting ready to make that recipe, in case they didn't turn out the first time and I had to try again. Thankfully, they did turn out the first time, so I had an extra 2 pounds of wings in my freezer waiting for another adventure. I saw Lucinda Scala Quinn make these wings on her show Mad Hungry last fall and I knew that would be the next wing recipe I would try. These aren't your typical, sauce-covered wings. They are delightfully crispy and crunchy, but in a lighter way than those that are deep-fried.
Crunchy Baked Sesame Chicken Wings
20 chicken wings (about 2 lbs.)
2 large eggs, beaten
½ cup sesame seeds
½ cup flour
½ cup fresh bread crumbs
2 tsp salt
¼ tsp smoked paprika
½ tsp garlic powder
Hot sauce, for serving
Preheat the oven to 375°. Line a large rimmed baking sheet with parchment paper or coat the pan with 2 tsp vegetable oil.
Place the chicken wings in a large bowl. Add the eggs and toss to coat. In a small bowl, combine the sesame seeds, flour, bread crumbs, salt, paprika, and garlic powder. 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, flip wings over, then increase the temperature to 400° and return wings to oven. 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.
Makes 5 servings as a main dish, 10 servings as an appetizer.
I changed very little about Lucinda's recipe. I decreased the eggs (it called for 3) because I had a lot of it leftover in the bowl when I was done. The paprika in my recipe was cayenne pepper in her recipe. I don't keep cayenne on hand as I usually use chipotle instead, but I thought paprika would be a good substitute in this recipe. I recommend the smoked variety, but any kind would be fine. The only other ingredient I changed was that the garlic powder was minced fresh garlic. I was kind of afraid it would burn, and I thought the powder would incorporate with the other breading ingredients better.
The original recipe didn't call for flipping the wings halfway through, but mine got really super dark on the side they were laying on. They didn't burn, but one side was remarkably darker and crispier than the others. It was actually really tasty, but next time I will flip so they get more evenly browned.
When you are breading the wings, don't go overboard trying to coat them. If you put too much coating on them, it won't brown properly and will stay kind of powdery. Just give them enough to coat; that's plenty. I really loaded them up with coating and then started running out towards the end. I noticed when I pulled them out of the oven, that the ones with a thinner coat of breading browned up better than the ones where I really piled it on.
We loved these wings. They would be good dipped in just about anything, I think, but we devoured them just plain. The coating is so crisp and crunchy and the meat inside is moist and tender. These would be great for parties and would be a bit less messy than traditional wings.
You'll notice I used wingettes, which have the wing part removed. But you can use traditional wings too.
With football season upon us, wings will be in high demand, so stand out from the crowd and bring these delicious little gems.
Shared at: This Chick Cooks Linky Party, Made it on Monday at Lark's Country Heart, Fusion Friday at Jane Deere, Friday Potluck at EKat's Kitchen
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