Sesame Chicken Wings

• Gluten free

• Meat

  • 2 lb Single chicken wings

• Canned Goods

  • 1/4 cup Chicken stock

• Condiments

  • 5 tsp Soy sauce, light

• Baking & Spices

  • 2 tsp Cornstarch
  • 1 tbsp Sesame seeds
  • 2 tbsp Sugar
  • 1/4 tsp White pepper

• Oils & Vinegars

  • 2 tbsp Sesame oil

• Beer, Wine & Liquor

  • 1 tbsp Rice wine

• Liquids

  • 2 tsp Water

Found on seonkyounglongest.com

Description

Ingredients

• 2 lb single chicken wings
• 1 Tbs rice wine (you can substitute to milk)
• 2 tsp light soy sauce
• ¼ tsp white pepper (you can use black pepper)
• ¼ cup chicken stock
• 1 Tbs light soy sauce
• 2 Tbs sugar
• 2 tsp cornstarch
• 2 tsp cold water
• 2 Tbs sesame oil
• 1 Tbs sesame seeds
• For Marinate Chicken
• 2 lb single chicken wings
• 1 Tbs rice wine (you can substitute to milk)
• 2 tsp light soy sauce
• ¼ tsp white pepper (you can use black pepper)
• For the Sauce
• ¼ cup chicken stock
• 1 Tbs light soy sauce
• 2 Tbs sugar
• 2 tsp cornstarch
• 2 tsp cold water
• 2 Tbs sesame oil
• 1 Tbs sesame seeds

Directions

• In a large mixing bowl, combine all ingredients for marinate chicken. Mix well and set aside.
• In a sauce pan, add chicken stock, soy sauce and sugar, whisk well and bring it to boil. While sauce is getting to boil, mix cornstarch and water in a small mixing bowl. When sauce is started boiling, pour cornstarch water while whisking sauce to prevent clumps. Keep whisking until sauce is glossy and thicken, about 1 minute. When sauce starts boiling, remove from heat. Add sesame oil and seeds mix well. Set aside right next to oven to keep it warm.
• Heat broiler to high (500 degrees) and place a wire rack(cooling rack), parchment paper or aluminum foil on a baking pan. 
Pat dry chicken wings with paper towels, and place on a wire rack lined baking pan skin side down. Let them at least ¼-inch to ½-inch a part so they can air through to be crispy.
• Broil chicken wings 10 minutes and then flip them over- now chicken wings skin side up. Broil another 10 minutes or until chicken is fully cooked, golden and crispy.
• Toss broiled chicken wings with sauce we made easier evenly in a large mixing bowl. Transfer to a serving plate and sprinkle with extra sesame seeds if you like to! Enjoy!
• In a large mixing bowl, combine all ingredients for marinate chicken. Mix well and set aside.
• In a sauce pan, add chicken stock, soy sauce and sugar, whisk well and bring it to boil. While sauce is getting to boil, mix cornstarch and water in a small mixing bowl. When sauce is started boiling, pour cornstarch water while whisking sauce to prevent clumps. Keep whisking until sauce is glossy and thicken, about 1 minute. When sauce starts boiling, remove from heat. Add sesame oil and seeds mix well. Set aside right next to oven to keep it warm.
• Heat broiler to high (500 degrees) and place a wire rack(cooling rack), parchment paper or aluminum foil on a baking pan.
Pat dry chicken wings with paper towels, and place on a wire rack lined baking pan skin side down. Let them at least ¼-inch to ½-inch a part so they can air through to be crispy.
• Broil chicken wings 10 minutes and then flip them over- now chicken wings skin side up. Broil another 10 minutes or until chicken is fully cooked, golden and crispy.
• Toss broiled chicken wings with sauce we made easier evenly in a large mixing bowl. Transfer to a serving plate and sprinkle with extra sesame seeds if you like to! Enjoy!

Nutrition