Sesame Chicken Wings

  • Yield: servings


1pound chicken wings
-- 3T Honey
-- 3T Soy Sauce
-- 1T Toasted Sesame Oil
-- juice & zest of one lime
1-- fresh apricot, peeled, pitted and diced (or substitute 2T apricot baby food)
1teaspoon ground ginger
1teaspoon dry ground mustard
1teaspoon white pepper
2cloves garlic, minced
1/2teaspoon cayenne pepper
1/2cup diced scallions
-- 2T Toasted Sesame Seeds
-- Optional: 1T chopped cilantro garnish


Rinse and pat dry chicken wings. Set aside toasted sesame seeds and 1/2 of the diced scallions. Place all other ingredients in a large plastic bag (gallon size). Squish around all ingredients to blend. Place bag in a dish (to avoid leaks) and marinate at least 30 minutes (up to overnight). Preheat oven to 425 degrees. Remove wings from marinate and place in a baking dish with some space between wings. Discard bag and marinate. Bake wings at 425 degrees for 15 minutes. Reduce heat to 350 degrees and bake an additional 20-30 minutes (until cooked through). Let rest for 10 minutes and move to serving dish. Sprinkle wings with toasted sesame seeds and remaining diced scallions. Optionally garnish with cilantro. Serve.

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