Sesame Teriyaki Wings

Happy New Year all! Anyone eat wings over the holidays? I’ve been eating chicken for a long time now but this whole time, I’ve refused to eat chicken on the bone. People know this about me. The bones, the gristle, the skin. No thanks! Then, when I was in Toronto for work a few months ago, my co-workers ordered wings at a restaurant and I didn’t speak up. I hesitantly tried the wings and decided, surprisingly, that they were great. I’ve been on a chicken wing kick ever since. In fact, I find myself craving them. So I decided I was ready to buy some frozen chicken wings and make these Sesame Teriyaki Wings myself.

Cooked chicken wings (I followed the package directions) are tossed in a mixture of teriyaki sauce, rice vinegar, brown sugar, and sesame oil and sprinkled with toasted sesame seeds. Sure, these aren’t your typical wings, no buffalo sauce or blue cheese in sight, but if you like Asian-flavors like I do, you won’t mind. As these wings cooked, I saw things I didn’t want to see so by the time they came out, my appetite was lost. While I’m clearly not ready to be making chicken on the bone at home, the sesame teriyaki sauce is great with a salty sweetness that I love from Asian flavors. If someone else prepared these for me in a restaurant, I’d love them. But, next time I think I’ll make this sauce for boneless chicken wings. Lesson learned.

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In large bowl, whisk together teriyaki sauce, rice vinegar, dark brown sugar, and toasted sesame oil.

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Toss sauce with cooked wings and sesame seeds.

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Additions: None

Omissions: None

Substitutions: None

Overall Rating: Like It

Source: Good Housekeeping magazine

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