Sesame Wings

Sesame Wings

Always popular, these can be made ahead, frozen and

reheated in oven.

Cornstarch 1/2 cup 125 mL

All-purpose flour , 1/4 cup 60 mL

Granulated sugar 1/4 cup 60 mL

Soy sauce 1/3 cup 75 mL

Cooking oil 1/4 cup 60 mL

Sesame seeds 2 tbsp. 30 mL

Salt 1 1/2 tsp. 7 mL

Garlic powder 1/4 tsp. 1 mL

Large eggs 2

Chicken drumettes, or whole wings 3 lbs. 1.3 kg

Measure first 9 ingredients into bowl that has a tight fitting lid. Mix well.

Add drumettes. (If using whole wings, discard tips. Cut wing apart at joint.) Add to marinade. Put lid on tightly.

Rotate bowl to coat all pieces. Turn bowl often as wings marinate. Refrigerate at least 2 hours. Remove from marinade. Discard marinade. Arrange chicken on foillined baking sheet. Bake in 350°F (175°C) oven for about 30 minutes until tender. 

Makes about 3 dozen hot appetizers.

Variation: Deep fry in hot oil for 8 minutes instead of baking in oven.