I’m giving you a meal of Chinese chicken wings that smells deliciously like sesame oil and is from Singapore. Cook these sesame chicken wings if at all possible in a clay pot. This meal can be made robust by adding sliced potatoes. If desired, serve with rice or toast.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 8 |
Ingredients
- 2 pounds chicken wings
- 1 ¼ cups water
- 10 tablespoons dark soy sauce
- 5 tablespoons light soy sauce
- 1 clove crushed garlic
- 1 green onion, chopped
- ¼ cup sesame oil
- 1 dash sesame oil
Instructions
- Cut chicken wings into 3 portions. Combine chicken, water, dark soy sauce, light soy sauce, garlic, and green onion in a large skillet. Stir together and cook for 15 minutes over medium heat.
- Add 1/4 cup sesame oil and simmer for another 15 minutes over low heat. Bring mixture to a boil and add a dash of sesame oil. Remove from heat, let cool, and serve.
Nutrition Facts
| Calories | 330 kcal |
| Carbohydrate | 3 g |
| Cholesterol | 87 mg |
| Dietary Fiber | 0 g |
| Protein | 23 g |
| Saturated Fat | 6 g |
| Sodium | 1543 mg |
| Sugars | 1 g |
| Fat | 25 g |
| Unsaturated Fat | 0 g |
Reviews
This was really good. I used chicken thighs and seasoned with garlic powder, Mrs. Dash original, a teaspoon of cayenne, and black pepper. I used a cup of low sodium soy sauce and diced half a large white onion. I used about 15 dashes of seasme oil and half a cup of water. cooked stovetop 30 mins,, then placed chicken in oven with a bit of sauce, to crisp for 15 mins. Deglazed remaining sauce with water, and served over buttered rice. Delicious! Will make again.
I made this and it was good, but a little too salty for me. I was looking for something with a little sweetness, but decided to try this instead. I will make this again and add rice and vegetables for a dinner. Easy to make.
Last night I followed this recipe in a single skillet on my stove to produce an excellent dish of chicken wings: my children loved it (5*), which is really what counts. Why I chose this wings recipe over others is that most of the others involve ovens and crispy skins, which is not what I was looking for this time. What I like about this recipe is it is easy to prepare and cooks quite quickly. And of course, that the dish was extremely well received. In the interests of improvement – not that its necessary but just to suggest: (1) When I make this again I might cut the amount of sesame oil in half, then the next time leave it out all together. I don’t think this will improve the taste of the dish BUT it will come across healthier to me. The experimentation would be to find if cutting the oil out diminishes the dish to an unacceptable level. (2) I would really like to have an extension of this recipe so as to do something with the stock that is left – make a sauce? freeze and reuse? something. Since last night I have found one suggestion for a sauce right here among the reviews. I would welcome other suggestions. In conclusion I commend this dish to you. I would encourage you to try it and leave your feedback.
Excellent. My family loved them. Nice and moist with a little of sweetness to them. I’m going to make them for my next get together.
It was very nice. I used yellow onions & chopped Garlic instead of what was listed & it was amazing. I used wings as well as thighs… Loved the sauce and how soft & succulent the chicken came out. My mom is a picky eater & I got her thumbs up for this recipe. I will definitely make it again and introduce my friends to it. Great over Brown Basmati rice with a side of black eyed peas & veggies. *i also tried baking the chicken & thickening the sauce like another person in the comments area. You can’t go wrong with this dish??
These “Sesame Oil Chicken Wings” are so tasty! They are quick and easy to prepare to boot! I substituted the light and dark soy sauces (15 tablespoons almost equals 1 cup) with 3/4 cup of LOW-SODIUM gluten-free tamari; however, my change (not the recipe) resulted in slightly salty wings. The next time I make this I will use only 1/2 cup of low-sodium gluten-free tamari to replace the soy sauce. I will also get the butcher to split my chicken wings. Thank you GAN55 for sharing your recipe.
I loved these wings!! I wish there was a 4.5, because I feel it’s not quite a 5, but very good. I crisped them in the oven at 450, and I doubled the recipe because 2 pounds of wings isn’t very many. Then I used the sauce left in the skillet for some fried rice to go with it. I’m a salt lover, and this was a bit salty, so if you don’t like salt, use all low sodium soy sauce.
I made the recipe exactly as stated. I felt the saltiness of the soy overpowered all the other flavors. After trying it as is, I put toasted sesame seeds on top and that helped alittle but not enough. I am glad I tried it but will not be making it again.
Very good!! My family loved them on my first try. Thanks!
Ohhhh my gosh!! These were soo good. I wish it made more. It seemed like a had lots of soy sauce left in the pot, and not enough wings. Next time I d recommend get at least 3-4 lbs of wings. Yum!
I love BBQ’ing and that was how I made these wings and they were so tasty!
My very picky husband thought these wings were delicious. I simmered the ribs in the soy sauce for 15 minutes and then followed someone’s suggestion of sprinkling them with sesame oil and baking at 450 for 15 minutes. They were crisp and perfect. I served them with rice and carrots. Yummmmm
Good and Good!!!
Quick, easy and very tasty…i did not have light and dark soy sauce, so only used the dark…but it was very good….i make it every week now for my toddlers. Tastes even better the next day.
My boyfriend and I used to swear that the best chinese chicken wings came from new york, they now come from my tiny little kitchen in western mass. Thanks bunches! I’m making them again tomorrow for the Pats game :O)
Very nice indeed – more sesame needed for it to be justify the name, but it still works!
This was very good, mind you I added some hot chilli sauce, just to give it a bigger bite.
I’m kinda meh bout this recipe, on one hand, it tasted okay, but it didn’t really have that taste that makes it unique, but still, it’s easy to make so I’ll prob use it in the future
better than Hooters Marinaded the wings in the sauce for 2 hours(longer the better) then baked for 40 minutes at 400F. Then with the leftover marinade boiled down to a thick syrup and poured on top of the wings.
Served this with a beef stir fry as a side. Was full of flavor much more than I expected. Thanks for the recipe!
This was really good, and SUPER EASY! I only made a half recipe to see how we would like them. (10 wing pieces) The water and soy and garlic reduced to at least half, and I turned the pieces 1/2 way thru the first 15 min., since they weren’t covered. Then discovered I only HAD about 1 TBSP. sesame oil! So I put the chicken on baking sheet w/ alum. foil and sprinkled my sesame oil on the pieces and baked at 450 for 15 minutes. So–total cooking time was half an hour. Wings were moist and tender. Tried rolling a couple in the sauce, but it was too strong, I thought. Dribbled some of the thickened (w/cornstarch) sauce on the rice, but still strong to me, so I switched to buttered rice with a side salad of romaine & Olive Garden house (yum!)dressing. PERFECT with this meal!