"These buttery wings, made with a bread crumb and sesame seed coating, 'fry' easily in the oven. I made a batch to serve at my sister's wedding. They're delicious hot or cold." —Patrice Ehrlich, Merced, California
- 15 whole chicken wings
- 3/4 cup dry bread crumbs
- 2 tablespoons sesame seeds, toasted
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/3 cup heavy whipping cream
- 1/4 cup butter, melted
- Cut chicken wings into three sections; discard wing tip sections. In a large resealable plastic bag, combine the bread crumbs, sesame seeds, paprika and salt. Place cream in a shallow bowl. Dip chicken wings in cream, then place in the bag and shake to coat evenly.
- Pour butter into a 13-in. x 9-in. baking dish; add chicken, turning to coat. Bake, uncovered, at 375° for 40-45 minutes or until juices run clear, turning every 10 minutes. Yield: 2-1/2 dozen.
Originally published as Sesame Chicken Wings in Taste of Home April/May 2008, p54
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
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