Japanese Sticky Sesame Chicken Wings (Bill Granger)

Why? Why? Why??? Seeing the title of my post, you must be thinking: Here we go again, another chicken wing recipe... Why?

I must confess that I do feel like "cheating" sometimes, blogging with fast and easy recipes like these previous chicken wings recipes that I have baked at here and here. On the other hand, I think I should blog about these fast and easy recipes. Why? As long as these fast and easy cooking produce simply GOOD food... Why not?!!!

These Japanese sticky sesame chicken wings may seems ordinary to you but taste extraordinary good to us.

After having my first bite, I can fully understand many whys...

This is why Bill Granger wrote in the book Bill's Everyday Asian, that he had visions of Bill's Chicken Wing chain selling these Japanese-style sticky wings... I'm not kidding at that because the book really says that!

Being oven-baked and not-fried, this is why enjoying these chicken wings can be a guilt-free pleasure.

These chicken wings do not required marinating before cooking. As you can see, they are so easy to bake and this is why I can "cook" so well for my family - LOL!

With these sweet sticky flavours in every bite, this is why we are loving these so much and why I like to blog about this recipe...

Bill Granger's "Ordinary-looking" Sticky Sesame Chicken Wings?

This red chilli and garlic will not make these wings spicy at all but essential to create great tastes.

Making the sticky sauce

Cook until the sauce is reduced by half

Baking the chicken wings

Bake and bast. Bake and bast... until the wings have a nice sticky coating.

I have toasted two kinds of sesame seeds... Black and white.

Bill Granger's "Ordinary-looking" Sticky Sesame Chicken Wings with extraordinary taste

Before proceeding, please note that we are still cooking and baking Bill Granger's recipes for Cook like a Star until the end of December this year.

Here's the recipe from the book, Bill's Everyday Asian by Bill Granger
(with my modification and notes in blue)

Serves 8
1.5kg chicken wings
1 tbsp light flavoured oil, plus extra for brushing
(I used canola oil)
3 garlic cloves, crushed with flat of a knife
1 long red chilli, finely chopped
(I have used 1 large chilli for double amount of this recipe)
4 tbsp mirin
4 tbsp soy sauce
4 tbsp sake
110g white sugar
1 1/2 tbsp toasted sesame seeds 
(I have used both the white and black ones)

Preheat the oven to 200°C (190°C fan forced). Line a large roasting tray with non-stick baking paper. Place the wings in the tray and roast for 35-40 mins or until starting to brown. Meanwhile, heat the oil in a medium-sized saucepan over medium-high heat. Add the garlic and chilli and cook for 1-2 mins or until the garlic is turning golden. Add the mirin, soy sauce, sake and sugar and cook for 5 mins or until the liquid has reduced by half.

Remove the chicken from the oven and pour over the sticky mirin mixture. Toss to coat and return to the oven, basting occasionally for a further 15-20 mins. If desired, scatter with sesame seeds (with extra drizzle of sticky sauce) to serve.

Note: Using double amount of this recipe, I have made just enough sticky sauce to roast 25 chicken wings (3 kg), basting the wings with most of the sauce while roasting. I kept 1/3 cup of sauce aside and used them to drizzle the wings before serving them.

Happy Baking
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