Crunchy Sesame Chicken Wings

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Directions

I will fight for the wings every time a whole chicken is served for dinner. Unfortunately, I raised boys who also want them, so now and then we need to have all-wing dinners. For us wing-lovers, wings—as a main dish or snacking food—are pure heaven. I especially like when the wing tip is extra crispy and I can chew it down to the end, like a potato chip. My husband started cutting them off and cooking them separately to snack on, which also allows more wings to fit on a baking sheet. Wings can alsobe separated in 2 for smaller portions, detatching the drumette at the joint. Serve with a bottle of hot sauce at the table.

Preheat the oven to 375°F. 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°F. 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. ?