Skillet Juli Bauer's Sticky Sesame Teriyaki Chicken Wings
- Yield 6 servings
- Prep 15 minutes
- Cook 1 hour
- Total 1 hour 15 minutes
Skillet Juli Bauer's Sticky Sesame Teriyaki Chicken Wings sits in the Snacks section of Regbie. The card serves 6 servings. Plan on 1 hour 15 minutes from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 6 servings
- 2 pounds chicken wings and/or drumettes or 3 pounds whole chicken wings
- 1 teaspoon coarse sea salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons melted coconut oil or fat of choice
- 2 garlic cloves, minced
- 1 teaspoon grated fresh ginger
- 3 tablepoons honey
- 1 teaspoon sesame oil
- ½ cup raw cashews, roughly chopped
- 2 tablespoons toasted sesame seeds
- 1 scallion, sliced for finish
Method
Warm your oven to 400°F with the oven rack in the top position. Line a baking sheet with foil and place a wire rack on top.
Grab your wings! If have whole wings, break them down following these instructions: Using a sharp chef’s knife, slice through the joint between the tip and the wing. If you make sure you’re cutting through the joint and not the bone, the knife will slide through pretty easily. Set the tips in sealed bag or container in the freezer for bone broth . Next, use the tip of your knife to cut between the wing and the drumette until the joint is exposed. Again, cut through the joint (not the bone) to split these two sections apart. If you hit the bone, re-position your knife. Repeat until done.
Set the wings and drumettes in a large bowl, and sprinkle with salt and pepper. Turn the wings with your hands to ensure even seasoning.
Set the seasoned wings and drumettes in a single layer on the wire rack, and bake for 50 minutes or until crispy. My oven has some hot spots, so You can rotate the tray at the halfway point (~20 minutes).
While the chicken is cooking, make the sauce. Warm the coconut oil in a large sauce pan over a medium burner. Tip in the minced ginger (use a Microplane rasp grater ) and garlic (a garlic press is skippable, but awesome) to the pot and cook until fragrant, about a minute. Measure out the rest of the sauce ingredients (coconut aminos, honey, chili sauce/sriracha, sesame oil, and fish sauce) and pour them into the pot. Decrease the heat to medium-low and bring to a gently bubble. Let the sauce reduce, whisking every so often to prevent burning.
When the sauce has reduced by about one third and coats the back of a spoon, pour the sauce into a large mixing bowl.
While the sauce is bubbling away, toast the cashews in a frying pan over a medium burner. Turn them in the hot pan for about 10 minutes, or until the edges turn golden brown.
Check on your chicken, and take them out of the oven when they’re crispy.
Prepare your garnishes (sliced scallions & toasted sesame seeds).
Turn the wings in the large bowl with the sticky sauce and mix well.
Set the wings on a serving platter and sprinkle on the sesame seeds, scallions, and cashews. Dig in!
