A super simple recipe that will blow your taste buds away. A combo of our Extra Virgin Sesame Oil and sweet honey makes for a lovely charred and tasty exterior without the need for heavy breading. Add fresh rosemary to your dry sauté pan and you’ll be surprised at how that subtle woodsy rosemary flavor will infuse into every bite. These wings cook up in just minutes but will seem incredibly gourmet.
Honey Sesame Chicken Wings
- 2 lbs free-range chicken wings
- sea salt & pepper to taste
- 4-6 sprigs of fresh rosemary
- 3 tbsp Chosen Foods Virgin Sesame Oil
- 3 tbsp raw honey
- 2 cloves garlic minced
Heat a large skillet over medium high heat. Season the chicken wings generously with salt and pepper. Place them in the dry skillet, add 2 whole sprigs of rosemary tucked between the wings, and cover the pan. Be careful not to crowd the pan; if needed, cook the wings in two batches with fresh rosemary each time.
Cook the wings covered for 3-5 minutes, or until they begin to brown and are easily pulled from the pan to flip (if they stick, they are usually not ready to flip). Try not to peak under the lid, keeping the steam in the pan will help to cook the wings faster. After flipping the wings, cover again and cook for another 3-5 minutes.
While the wings are cooking, combine the sesame oil, honey, minced garlic, and 1-2 sprigs of rosemary (pull the leaves off the stem). Whisk together well. Once the chicken has browned on both sides, remove the lid and turn the heat down to medium low. With a kitchen brush or small spoon, cover each wing with the sesame honey glaze. Flip them immediately and cook 1-2 minutes, allowing the honey to caramelize and give a dark brown crust. Coat the other side with the glaze, flip, and cook another 1-2 minutes.
Remove the wings from the pan and enjoy immediately. *If desired, double the glaze recipe and divide into two separate bowls. Save one of the bowls for a dipping sauce to serve with the cooked chicken wings.