Sesame Wings Recipe

Sesame Wings Recipe

Pair with Michter’s US*1 Sour Mash Whiskey. Michter’s Sour Mash Whiskey doesn’t get its name from using the sour mash process, but because it’s made in such a way as to not quite be a bourbon or a rye. It complements not just the main elements in these sesame wings, but the specific balance of those flavors.

YIELD: 8 SERVINGS | ACTIVE TIME: 25 MINUTES | TOTAL TIME: 1 HOUR & 15 MINUTES

INGREDIENTS

  • 1/2 cup packed light brown sugar
  • 3 tbsp fresh lemon juice
  • 3 garlic gloves, smashed
  • 2-inch piece of fresh ginger, peeled and grated
  • 1 tsp salt
  • 1 tbsp sriracha
  • 1 tbsp sesame seeds, toasted
  • 3 lbs chicken wings
  • Scallions, sliced thin, for garnish
  • Fresh cilantro, chopped, for garnish

 

INSTRUCTIONS

  1. Preheat the oven to 475°F. Place the brown sugar, lemon juice, garlic, ginger, and the salt in a saucepan and stir to combine. Bring the mixture to a boil, reduce the heat so that everything simmers, and cook, stirring occasionally, until the mixture is syrupy, about 20 minutes.
  2. Strain the glaze through a fine mesh sieve (you should have about 2/3 cup). Stir in the sriracha and toasted sesame seeds.
  3. While the glaze is simmering, place the chicken wings in an even layer on a rimmed baking sheet and season them with salt. Place the chicken wings in the oven and bake until they are lightly golden brown, 20 to 25 minutes.
  4. Remove the chicken wings from the oven and place them in a large bowl. Add half of the sauce and toss until the chicken wings are coated.
  5. Place the chicken wings back on the baking sheet and return them to the oven. Bake until the glaze has caramelized, 5 to 7 minutes.
  6. Remove the chicken wings from the oven, garnish with additional sesame seeds, scallions, and cilantro, and serve with the remaining sauce and additional sriracha.

* Taken from The Whiskey Cookbook. For this and other recipes, check it out here.

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