Crunchy Sesame Chicken Wings - Featured Recipe -
Featured Recipes

Crunchy Sesame Chicken Wings

Lucinda Scala Quinn is no stranger to feeding the men in her life—she’s been cooking for her husband and three sons for over 20 years, has authored a book on the topic—Mad Hungry: Feeding Men and Boys, and hosts a daily program on Hallmark Channel, “Mad Hungry with Lucinda Scala Quinn,” which focuses on simple, straightforward and easy-to-follow recipes that deliver big flavors with minimum fuss. Oh, and she also happens to be the Executive Food Editor for Martha Stewart Living Omnimedia. So who better to turn to for advice on testosterone-fueled recipes as the Super Bowl approaches? Lucinda’s “real life, real time” action plans and tips and tricks on how to prepare your game-day spread will enable any the host to enjoy the game, the company, and a cheer on his or her favorite team as well.
Categories: American, Appetizers, Poultry
Step 1
20 • Chicken wings
3 • Large eggs • beaten
2 tsp • Vegetable oil
2 tsp • Coarse salt
1/4 tsp • Cayenne pepper
1/2 cup • Bread crumbs
2-3 • Garlic cloves • minced
• Hot sauce • for serving
Preheat the oven to 375 degrees. Place the chicken wings in a large bowl. Add the eggs and toss to coat. Line a large rimmed baking sheet with baking parchment or coat the pan with oil.

In a small bowl, combine the sesame seeds, flour, salt, cayenne, bread crumbs, and garlic. Dip each wing into the sesame mixture to fully coat. Place the coated wings side by side on the prepared baking sheet.

Bake for 30 minutes and increase the temperature to 400 degrees. Cook until the wings are golden brown and sizzling, 20 to 30 more minutes. Immediately remove the wings from the baking sheet while hot. Serve with hot sauce.


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