Sesame Chicken Wings

By Seonkyoung Longest · 30 min

Ingredients

Instructions

1. Combine the chicken wings with the rice wine, 2 tsp light soy sauce and white pepper in a large bowl, mix well and set aside to marinate.
2. In a saucepan, whisk the chicken stock, 1 Tbs light soy sauce and sugar and bring to a boil.
3. Mix the cornstarch with the cold water in a small bowl. Once the sauce boils, pour in the cornstarch mixture while whisking constantly to prevent clumps.
4. Keep whisking for about 1 minute until the sauce is glossy and thick. Remove from heat, stir in the sesame oil and sesame seeds, and keep warm near the oven.
5. Heat the broiler to high (500°F). Line a baking pan with a wire rack, parchment or foil.
6. Pat the wings dry with paper towels and place them skin side down on the rack, spaced 1/4 to 1/2 inch apart so air can circulate.
7. Broil for 10 minutes, then flip the wings skin side up and broil another 10 minutes, or until fully cooked, golden and crispy.
8. Toss the hot wings with the sauce in a large bowl until evenly coated, transfer to a plate and sprinkle with extra sesame seeds if desired.

Summarized from Seonkyoung Longest's video. Watch it for the details.

More recipes with

Chicken wing