For us wing lovers, wings—as a main dish or snacking food—are pure heaven. Large wings can be separated in 2 for smaller portions, detatching the drumette at the joint.
From Mad Hungry, by Lucinda Scala Quinn (Artisan Books). Copyright 2009.
|2 teaspoons vegetable oil||2 teaspoons coarse salt|
|20 chicken wings||1/4 teaspoon cayenne pepper|
|3 large eggs, beaten||1/2 cup fresh breadcrumbs|
|1/2 cup sesame seeds||2 to 3 garlic cloves, minced|
|1/2 cup all-purpose flour||Hot sauce, for serving|
Preheat the oven to 375°F. Line a large rimmed baking sheet with parchment paper or coat the pan with the vegetable oil.
Place the chicken wings in a large bowl, add the eggs and toss to coat.
In a small bowl, combine the sesame seeds, flour, salt, cayenne pepper, breadcrumbs 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, then increase temperature to 400°F. Cook until the wings are golden brown and sizzling, 20 to 30 more minutes.
Immediately remove the wings from the baking sheet while hot and serve with hot sauce.
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