Sesame Chicken Wings

I made this twice in a row.  I fried my chicken.  Husband said I fried his chicken when grumbling at him earlier in the afternoon– oops.  Marital bliss comes in many colors; what can I say to that?  Smile, folks, it’s perfectly natural, like chicken is meant to be fried– or baked. 

Admittedly, I baked it.  Fool you?!  Okay, swell.  But I did like this so well, that I fed it to my family two nights in a row, yes.  I like the crunchiness, the sesame seeds all over it; and when you bite into a wing portion, you can hear the sound of teeth coming down to devour the very taste and fullness of good home-cooked chicken– in your own kitchen, in no one else’s.  And that is something to be proud of and delightfully content about.  In fact, I think I prefer this way of having my chicken over the typical pan-fried kind.  You be the judge.  And try not to judge marriage; relax and enjoy it like you enjoy your chicken, as much as.

1/2 cup fresh bread crumbs (Choose Panko Japanese Style bread crumbs for better crunch, better quality.)

Hot sauce for serving– if you like

Preheat oven to 375.  Place chicken wings in a large bowl.  Add eggs; toss to coat.  Line a large rimmed baking sheet with baking parchment or grease with oil. 

In a small bowl, combine sesame seeds, flour, salt, cayenne, bread crumbs and garlic.  If you do not like cayenne pepper, rest assured because it is not easily detected; just compliments everything else you season this meat with in this recipe.  It will not come out of the oven spicy hot. 

Put all of the raw chicken parts, whether entact as wings or separated, into one large pan or bowl, and mix well with your hands the egg mixture to cover all the meat as thoroughly as possible.  Then dip the wings in the sesame-bread crumbs-flour mixture to fully coat.  Place coated wings side by side on baking sheet prepared for the oven. 

Bake for 30 minutes, increasing the temp to 400, baking for 30 more minutes or 20 to 30.  Cook until the wings are golden brown and sizzling. 

Immediately remove the wings from the baking dish once out of the oven to prevent sticking, because they will still do that to some degree even if you have the baking dish greased; yes, even with stoneware. Stoneware is my preferred pan other than a cast iron skillet in times of cooking, but if you let your meat set for 20 minutes or longer, they will still stick a bit, taking some meat off the bones when you lift them to eat.  But if you planned well using the parchment paper, just go ahead and remove at once, anyway, for serving your bunch, your crowd.