Sesame Chicken Wings
Submitted by cookiesgal
Broiled sesame chicken wings marinated in a punchy blend of garlic, ginger, soy sauce, coriander, and lemon juice. Coated in sesame seeds and broiled until sticky and charred at the edges.
YIELD
8 servingsPREP
20 minCOOK
10 minREADY
2 hrsThese wings start with a marinade that packs serious heat and depth. Garlic, fresh ginger, onion, coriander, red pepper flakes, soy sauce, lemon juice, and sesame oil get blitzed in the blender into a fragrant paste that coats 36 drumettes.
Two hours in the fridge does the heavy lifting. The marinade tenderizes the meat and pushes flavor deep into every piece. Then you roll them in sesame seeds and slide the tray under the broiler.
About 10 minutes later you’ve got wings with a sticky, slightly charred exterior and a sesame crust that crackles when you bite through. They disappear fast at holiday parties and game day spreads alike.
Pro Tips
- Don’t skip the 2-hour marinade. Overnight is even better if you can swing it. The soy and lemon juice work together to break down the meat fibers for fall-off-the-bone tenderness.
- Watch them closely under the broiler. Sesame seeds go from golden to burnt in seconds. Keep the oven door cracked and check frequently after the 4-minute mark.
- Line your broiler pan with foil for easy cleanup. The sugar in the marinade caramelizes and will cement itself to an unlined pan.
Ingredients
Directions
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.
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