© Todd Porter & Diane Cu
Sesame Chicken Wings
- TOTAL TIME:
- SERVINGS: 4
Sesame-flavored sauce is a delicious coating on these Asian-inspired chicken wings.
1/2 cup butter
4 cloves garlic, minced
1/4 cup teriyaki sauce
1/4 cup chile-garlic sauce
1 tablespoon sesame seed oil
1 tablespoon soy sauce
1 tablespoon brown sugar
2 pounds chicken wings, split
Kosher or sea salt, to taste
Fresh cracked black pepper, to taste
1 cup all-purpose flour, for dredging
Vegetable oil (or other high flashpoint oil), for frying
1 tablespoon toasted sesame seeds, for garnish
- Heat a saucepan over medium heat. Melt the butter, and then stir in the garlic. Cook for 1 to 2 minutes, or until the garlic is lightly browned.
- Add the teriyaki sauce, chile-garlic sauce, sesame seed oil, soy sauce and brown sugar. Reduce heat to low and simmer the sauce for about 3 to 5 minutes or until thickened. Set aside.
- Rinse the chicken wings and pat them dry. Generously season the chicken with salt and black pepper. Dredge the wings in flour, shaking off any excess flour, and set aside.
- In a large saucepan or deep fryer, heat the oil to about 375°. Fry the chicken wings in small batches until golden brown, 8 to 10 minutes. Shake off any excess oil and place on paper towels to drain. Continue frying the chicken in batches until all of the wings are cooked.
- Toss the wings with the sesame sauce and garnish with toasted sesame seeds. Serve warm.