Prep 15 mins
Cook 40 mins
These buttery wings, made with a bread crumb and sesame seed coating "fry" easily in the oven. They're delicious hot or cold. Courtesy of Taste of Home Magazine April/May 2008
- 15 chicken wings, whole
- 3⁄4 cup dry breadcrumbs
- 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 tip (or save for stock).
- 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 melted butter into a 13 x 9 baking dish; add chicken, turning to coat.
- Bake uncovered at 375 degrees for 40-45 minutes or until juices run clear, turning every 10 minutes.
For flavor, these would merit 5 stars, but I had to increase the breadcrumbs by half to coat all of the wings. I cut the recipe in half, as I was dining alone, (intending half of the recipe to be the next day's lunch), and the serving size was perfect. However, after coating 2/3 of my wings in the crumb/sesame mixture, I needed to measure out another 1/4 portion to coat the remaining wing pieces. This may be because I used panko flakes, which are lighter in texture and fill a larger volume for the same amount of bread, but anyway, once all the wings were coated, they baked up beautifully. I cooked for less time than specified, my wings hit 165F at about 30 minutes, so I pulled them from the oven. Please don't rely on my timing, use a thermometer and check for doneness. Wonderful wings, I will definitely make again. Thanks for posting! Made for PAC, Spring 2011.