| Sesame Chicken Wings 1
1/3 cup of soy sauce
2 tablespoons of honey
2 tablespoons of cider vinegar
1 tablespoon of peeled and minced gingerroot
1 tablespoon of Oriental sesame oil
2 Garlic clove, minced
1/4 teaspoon of cayenne, or more to taste
3 pounds of chicken wings, wing tips cut
3 tablespoons of sesame seeds
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In a large bowl combine the soy sauce, the honey, the vinegar, the gingerroot, the sesame oil, the garlic, and the cayenne, add the chicken wings, stirring to coat them with the marinade, and let them marinate, covered at room temperature, stirring occasionally, for 2 hours or chill them, covered, overnight. Stir the mixture, put the wings on racks in baking pans, and sprinkle them with sesame seeds. Bake the wings in a preheated 425ºF. oven for 30 minutes, or until they are golden and tender, and, if desired, broil them under a preheated broiler to about 2 inches from the heat for 1 to 2 minutes to crisp the skin. Serve the wings warm or at room temperature. Yield: about 20
Sesame Chicken Wings 2
36 Chicken drumettes
2 cloves garlic
1 inch of fresh ginger, peeled
1 onion, quartered
1 teaspoon of red pepper flakes
2 teaspoons of salt
2 teaspoons of ground coriander
3 tablespoons of soy sauce
3 tablespoons of fresh lemon juice
2 tablespoons of sesame oil
2 tablespoons of sugar
1/2 cup of sesame seeds (approx)
Wash the chicken pieces and pat dry. Place in a bowl. Combine the remaining ingredients except the sesame seeds in a blender and puree. Pour the mixture over the chicken and stir to coat all the pieces well. Refrigerate for at least 2 hours. Remove the chicken from the marinade and sprinkle with the sesame seeds. Place under the broiler for 5 to 6 minutes on each side. Serve hot. Makes 6 to 8 servings as hors doeuvres. |
