Korean Sesame Wings Recipe?

Question

Korean Sesame Wings Recipe?

Answer 1

Hello!

I love Korean Sesame wings!

They are so so so d-e-l-i-c-i-o-u-s!

I make this at home and this recipe is so simple and easy!

Heres a a pic to tickle the taste buds!

http://www.flickr.com/photos/18615548@N0...

"KOREAN SESAME WINGS"

===Ingredients===

2 1/2 lbs chicken wings, wing tips cut off, trimmed and separated into 2 joints

3 tablespoons soy sauce

3 tablespoons dry sherry

1 1/2 tablespoons sugar

2 garlic cloves, minced

2 teaspoons minced fresh ginger

2 1/2 teaspoons sesame seeds

1 tablespoon sesame oil

pepper

===Directions===

1-Mix all the ingredients but chicken into a large glass bowl or baking pan.

2-Add wings, stir and marinate atleast 4 hours in the refrigerator (have at room temperature for 1/2 an hour before proceeding with recipe).

3-Drain and reserve marinade.

4-Start bbq or preheat broiler.

5-BBQ or grill wings until brown, about 15-20 minutes.

6-Turn after 10 minutes and baste with marinade.

Hope this helps you!

GOOD LUCK!

Answer 2

Look for Char Siu in the Chinese or Ethnic section of your grocery store.  Toss your wings in that and some butter then add the sesame seeds to coat.  Use Sriracha hot sauce for the heat.  You're gonna want to thank me.

Answer 3

Ingredients

      3 lb chicken wings

    1/4 c  flour

    1/2 c  cornstarch

  1 1/4 ts salt

    1/4 c  sugar

      1 tb sesame seeds; toaste

      2    cl garlic; minced

      2    green onions; chopped

      2    eggs; beaten

      5 ts soy sauce; (kikkoman)

      1    oil; for deep frying

Instructions

Cut wings in half after removing tips. Wash and pat

dry. Mix remaining ingredients and marinate wings 3

hours or overnight. Batter will be thick, but will

thin down during marinating. Deep fry until golden

brown and drain on paper towels.

Notes: Sliced flank steak or boneless chicken pieces

may be substituted. I usually double the sesame seeds

and green onions.

I've used both flank steak and chicken (wings and breast

fillet strips). The main difference seems to be the

addition of flour and cornstarch and deep frying

(watch them arteries!).

Answer 4

korean eyeballs + grubs and berries and a pinch of texas pete hot sauce

Answer 5

Google is your friend.

http://www.astray.com/recipes/?show=Kore...

http://www.recipezaar.com/77235

http://www.cookingcache.com/poultry/kore...

http://www.cooks.com/rec/search/0,1-0,ko...