Over Memorial Day Weekend I was binge watching the second season of Killing Eve craving some Asian cuisine. As I’m scrolling on Grubhub trying to make a decision but also calculating the tons of $$$ I have spent this month on takeout a thought occurred to me. I could whip something up way before a delivery driver even reached my door. So I slid myself from the sofa, grabbed the chicken wings I had been saving for some BBQ, and a bottle of glorious sesame oil. The rest is finger licking history. Enjoy!
- Chicken Wings (2 pounds)
- Soy Sauce (1/2 cup)
- Sesame Oil (2 tablespoons for sauce, 2 tablespoons for skillet)
- Honey (3 tablespoons)
- Pineapple Juice (3 tablespoons)
- Sesame Seeds (2 tablespoons)
- Garlic (2 cloves, minced)
- Red Pepper Flakes (3 tablespoons)
- Ground Ginger (2 teaspoons)
- Onion Powder ( 1 tablespoon)
- Parsley( 1 tablespoon)
- Salt (to taste)
- In a bowl whisk all of the ingredients together except the sesame seeds, oil reserved for skillet, and parsley. This is your marinade/sauce.
- Pour your sauce over your wings and allow them to marinade for about 10-20 minutes. I took this time to slice up some cucumbers to go with it.
- On the stove top heat a large non-stick pan or skillet with your remaining 2 tablespoons of sesame oil.
- Add the wings to the pan allowing each one to have some space while cooking. Flip and turn them while they are cooking for about 5 -10 minutes or until they have become brown.
- Lower the heat to medium, cover the skillet and allow to cook for 10-15 more minutes. Honey can be tricky because its easy to burn so keep an eye out.
- Garnish with sesame seeds and parsley for an added pop of color.