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16
2 tablespoons soy sauce
2 tablespoons honey, or hot honey
1 2 x 2-inch piece ginger, peeled and grated
3 garlic cloves, grated
¼ cup toasted sesame seeds
2 to 3 green onions, thinly sliced
1. Put the sesame oil, soy sauce, honey, grated ginger and garlic
into a large bowl. Whisk together. Add the sesame seeds.
2. When chicken wings are ready, transfer them to the large
bowl and toss evenly. Sprinkle with the sliced green onions.
Serve immediately.
Nutritional information per serving of Sesame-Ginger Sauce
(based on 20 servings):
Calories 39 (78% from fat) • carb. 2g • pro. 0g • fat 3g • sat. fat 0g
chol. 0mg • sod. 68mg • calc. 4mg • fiber 0g
Five-Spice Seasoning for Chicken Wings
with Dipping Sauce
Do not skip the sauce with the crispy spiced wings. Any leftover
sauce can be drizzled over a cup of steaming rice.
Enough seasoning for 20 wings. Makes about ²⁄
³
cup sauce.
1 teaspoon kosher salt
1 teaspoon five-spice powder
Dipping Sauce:
¼ cup fish sauce
¼ cup granulated sugar
1 garlic clove, finely chopped
½ Thai chile, thinly sliced (or ½ jalapeño, seeded and
thinly sliced)
1 tablespoon fresh lime juice
1 tablespoon chopped cilantro
1 tablespoon chopped mint
1 tablespoon shredded carrots
2 tablespoons thinly sliced green onions
1. Sprinkle the salt and five-spice powder over the chicken wings
(either beer-battered or plain). Cook as instructed in preceding
recipe.
2. While wings are cooking, prepare the dipping sauce. Put the
fish sauce, sugar, garlic and chile in a small saucepan set over
medium-low heat. Cook until sugar has dissolved. Remove to
cool to room temperature. Once cool, add the remaining
ingredients and stir to combine. Transfer to a serving bowl
and serve alongside the hot wings.
Nutritional information per serving (1 teaspoon sauce):
Calories 39 (78% from fat) • carb. 2g • pro. 0g • fat 3g • sat. fat 0g
chol. 0mg • sod. 68mg • calc. 4mg • fiber 0g
Chicken Nuggets
Kids of all ages will love this homemade version of the
frozen standby.
Makes about 4 servings
¾ cup unbleached, all-purpose flour
2 large eggs, lightly beaten
1½ cups panko breadcrumbs
¾ teaspoon kosher salt, divided
¾ teaspoon freshly ground black pepper, divided
1 pound thinly sliced chicken breast or boneless thighs,
pounded even and cut into 1½-inch pieces
Olive oil, for spraying
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