Food & Cooking Recipes Appetizers Finger Food Recipes Crunchy Sesame Chicken Wings 3.8 (39) 1 Review By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Yield: 20 wings Elevate game day with this refined wings recipe, from "Mad Hungry," by Lucinda Scala Quinn. Ingredients 20 chicken wings 3 large eggs, beaten 2 teaspoons vegetable oil ½ cup sesame seeds ½ cup all-purpose flour 2 teaspoons coarse salt ¼ teaspoon cayenne pepper ½ cup fresh bread crumbs 2 to 3 garlic cloves, minced Hot sauce, for serving Directions Preheat the oven to 375 degrees. Place the chicken wings in a large bowl. Add the eggs and toss to coat. Line a large rimmed baking sheet with baking parchment or coat the pan with oil. In a small bowl, combine the sesame seeds, flour, salt, cayenne, bread crumbs, and garlic. Dip each wing into the sesame mixture to fully coat. Place the coated wings side by side on the prepared baking sheet. Bake for 30 minutes and increase the temperature to 400 degrees. Cook until the wings are golden brown and sizzling, 20 to 30 more minutes. Immediately remove the wings from the baking sheet while hot. Serve with hot sauce. Cook's Notes To fit more wings on a baking sheet, try cutting the tips off and cooking them separately to snack on. Wings can also be separated in 2 for smaller portions, detaching the drumette at the joint. Print