Dave’s Chicken Wings

I developed this recipe after unsuccessfully trying to find chicken wings with a Chinese flair. I was inundated by recipes of honey-garlic, Satan’s inferno, lemon basil, Buffalo, Cajun, jerked and on and on. So with red wine courage I developed the following:

Chop a pound of chicken wing into threes and give one section to the cat.

In a bowl add 3 tbsp. of cornstarch, 1 clove minced garlic, a pinch of MSG (if it doesn’t offend your gastronomical correctness) and a dash of red chili pepper flakes.

To this dry mixture, add a good glug of sherry, 1 tbsp of soy sauce, a blip of sesame oil and a tbsp of Black Bean and Garlic paste.(You can use Oyster sauce as an alternative to the latter ingredient.) The marinade should have the consistency of a light pancake batter. Stir in the wings and let sit for 30 minutes.

Preheat oven to 375. Place wings on a greased rack. Sprinkle with sesame seeds. Cook until golden (45 minutes).

Notes: if you have the time and patience, roast the sesame seeds in a dry frying pan until they are a light brown before scattering over the chicken. Also turn the wings half way through the cooking process. I can’t see any reason why you couldn’t use chicken thighs: just make more of the marinade and cook at 400 to get the same cooking time. I’ve labelled this recipe as an appetizer but it always turns out to be my main course.

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