When we asked Lucinda Scala Quinn what recipes she absolutely loves in her book, Mad Hungry, the crunchy sesame chicken wings were at the top of the list. She described the recipe as "super simple" and the results "dynamite."
According to Scala Quinn, the wing recipe came from the constant dinner table battle for the wings off the chicken. So forget the rest of the bird, and grab a big pile of spicy wings. That way everyone's happy.
The Bird: 20 chicken wings
Crack 3 eggs in a bowl and beat. Toss and coat each wing in the eggs.
If you like this story, consider signing up for our email newsletters.
SHOW ME HOW
You have successfully signed up for your selected newsletter(s) - please keep an eye on your mailbox, we're movin' in!
The Sesame Coating:
½ cup of sesame seeds
½ cup of flour
2 teaspoons of coarse salt
¼ teaspoon of cayenne pepper
½ cup of fresh bread crumbs
2 to 3 garlic cloves, minced
Combine all ingredients together in a small bowl. Dip each egg-covered wing in the mixture until fully coated. Place wings on a baking sheet, either coated with oil or parchment paper, and bake for 30 minutes in the oven at 375 degrees. Raise the temperature to 400 degrees and cook until the wings are golden brown and sizzling, about 20 to 30 minutes. Immediately remove from baking sheet once the wings have finished cooking.
Pile the hot and spicy wings on a serving plate. Make sure there's plenty of hot sauce to go around on the table.