Bbq Sesame Chicken Wings Recipes

STICKY HONEY SESAME CHICKEN WINGS

Steps:

• Preheat oven to grill/broil settings on high heat (or 200c | 400f).
• Wash and rinse chicken wings and pat dry. Cut the skin off of the wing drumettes, and leave it on for the wingettes (if you want to cut out the extra fat).
• In a large shallow dish, whisk together the soy sauce, Kecap Manis, honey, sesame oil and garlic. Add the chicken and mix into the sauce to coat. Refrigerate to marinade for 1-2 hours (or overnight for a stronger flavour).
• Remove wings from marinade and reserve liquid. Arrange chicken wings skin side up onto an oven tray lined with aluminium foil, and drizzle with a little extra honey. Grill/broil for 8-10 minutes, or until they are golden brown. Turn the wings and grill/broil for a further 5-8 minutes more, or until they are golden, sticky and cooked through.
• While the wings are in the oven; pour the reserved marinade into a small saucepan, and bring to the boil for 5 minutes.
• To serve, pour honey sauce over the wings and garnish with sesame seeds.

STICKY SESAME AND BBQ BOURBON WINGS WITH SRIRACHA RANCH

Steps:

• For the wings: Position oven racks in the upper and lower thirds of the oven and preheat to 425 degrees F. Line 2 large baking sheets with wire racks.
• Toss the wing parts with a little salt, then arrange them on the racks on the prepared baking sheets in a single layer. Roast the wings, switching the position of the baking sheets halfway through, until golden brown and very crispy, 45 to 55 minutes.
• For the bourbon barbecue sauce: Meanwhile, combine the ketchup, bourbon, brown sugar, vinegar, Worcestershire, mustard, paprika and garlic powder in a small saucepan. Bring to a boil over medium-high heat, then reduce the heat and simmer, stirring occasionally, until slightly thickened, about 10 minutes. Take off the heat and stir in the butter; transfer to a large bowl.
• For the sticky sesame sauce: Whisk together the hoisin, honey, sesame seeds, butter, sesame oil and sriracha in a large bowl.
• For the sriracha ranch: Stir together the mayonnaise, sour cream, sriracha and garlic powder in a small bowl; top with the chives.
• To finish the dish: Add half of the wings to the bowl with the barbecue sauce and half to bowl with the sesame sauce; toss to coat. Transfer to a serving platter and serve with the sriracha ranch.

STICKY SESAME CHICKEN WINGS

Steps:

• Put oven rack in upper third of oven and preheat oven to 425°F.
• Line a large shallow baking pan with foil and lightly oil foil.
• Mince garlic and mash to a paste with salt using a large heavy knife.
• Transfer garlic paste to a large bowl and stir in soy sauce, hoisin, honey, oil and cayenne.
• Add wingettes to sauce, stirring to coat.
• Arrange wingettes in 1 layer in baking pan and roast, turning over once, until cooked through, about 35 minutes.
• Transfer wingettes to a large serving bowl and toss with sesame seeds and scallion.

BBQ SESAME CHICKEN WINGS

Steps:

• 1. In a small bowl, combine all the ingredients for the marinade. Mix well.
• 2. With the chicken wings in a container, pour the marinade over the wings, mix till well coated.
• 3. Refrigerate overnight, mixing occasionally.
• 4. Grill or broil as desired, basting frequently with the marinade.
• 5. Sprinkle with 2 tsp. toasted sesame seeds.

SESAME-BBQ CHICKEN WINGS

Steps:

• Mix first 4 ingredients in large bowl until blended. Mix 1 Tbsp. with barbecue sauce; reserve for later use. Add wings to remaining sauce; toss to coat. Refrigerate 30 min. to marinate.
• Heat oven to 350ºF. Remove wings from marinade; discard marinade. Spread wings onto foil-covered rimmed baking sheet.
• Bake 15 min. Brush both sides of wings with reserved barbecue sauce mixture. Bake 5 min. or until chicken is done. Sprinkle with onions and seed.

STICKY HONEY CHICKEN WINGS

Steps:

• Combine honey, vinegar, paprika, salt and pepper in a small bowl., Cut through the 2 wing joints with a sharp knife, discarding wing tips. Add remaining wing pieces and honey mixture to a large bowl; stir to coat. Cover and refrigerate 4 hours or overnight., Preheat oven to 375°. Remove wings; reserve honey mixture. Place wings on greased 15x10x1-in. baking pans. Bake until juices run clear, about 30 minutes, turning halfway through., Meanwhile, place reserved honey mixture in a small saucepan. Bring to a boil; cook 1 minute., Remove wings from oven; preheat broiler. Place wings on a greased rack in a broiler pan; brush with honey mixture. Broil 4-5 in. from heat until crispy, about 3-5 minutes. Serve with remaining honey mixture.

SESAME CHICKEN WINGS

Steps:

• In a large plastic bag or glass dish, combine the first nine ingredients. Add chicken wings; coat well. Cover and refrigerate 2-3 hours or overnight, turning occasionally. Remove chicken to a shallow rack in a baking pan; discard marinade. , Bake, uncovered, at 350° for 30 minutes. Turn and bake about 20 minutes longer or until tender.

HONEY SESAME WINGS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.
• Whisk honey, sesame oil, soy sauce, ginger, and garlic together in a small bowl.
• Arrange chicken wings on prepared baking sheet.
• Bake chicken in the preheated oven for 45 minutes. Brush 1/2 of the honey mixture over the wings; bake for 10 minutes. Brush remaining sauce over wings, sprinkle sesame seeds over the top, and bake wings until no longer pink at the bone and juices run clear, about 5 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Garnish wings with scallions.

DUKKAH-SPICED BBQ CHICKEN WINGS

Steps:

• To make dukkah, toast the sesame seeds in a frying pan until lightly golden, then transfer to a bowl. In the same pan, toast the cumin and coriander seeds until fragrant. Now combine all the spices, sesame seeds and some seasoning in a mini food processor, coffee grinder or pestle and mortar and blend to a coarse mix.
• Mix the lemon juice, olive oil and tahini paste and rub all over the chicken wings. Leave to marinate in the fridge for 1 hr.
• Reserve 1 tbsp of the dukkah mix and sprinkle the rest over the wings with 1 tsp salt. Toss to coat, and leave for up to 24 hrs in the fridge.
• Light the barbecue and wait until the coals are covered with a thin layer of white ash, which means it is hot enough to cook (or heat oven to 200C/ 180C fan/gas 6). Barbecue the wings, turning, for 25-30 mins until charred and cooked through (or roast in the oven for 45-50 mins). Transfer the wings to a big platter. Scatter over the reserved dukkah, the pomegranate seeds and coriander leaves, and serve with lemon wedges.