Sesame seed coated chicken wings and teriyaki sauce

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Chicken is the third most common bird in Finland. There is over 10 million broilers and layer hens in Finland. Most of them live in large commercial chicken houses, where there is very little space for each chicken, and definitely not much to do for them. They have to spend most of their lives without seeing daylight or having the opportunity to peck anything but maybe their fellow chickens.

Things look brighter for organic chickens though – they have more space to live their life in, and during summertime they get to spend time outdoors as well. They’re also fed organic food. Despite that, even the organic chicken houses are production facilities where the chickens don’t get to live much longer than a year – and the poor broilers end up on our plates already at the age of 6 weeks.

At least in Finland, the easiest way to contribute in chickens’ wellbeing is to stop for a moment and think what you eat. It is recommended to buy organic eggs and if you really wish to eat chicken, an organic chicken is much better option than a broiler. For eggs, the absolute best option would be to either own a layer hen, or have a friend that has one (or more!) – that way you could be sure that the chicken lives a happy life in good conditions. Harmfully most of us don’t have that option available.

(Information gathered from the website http://www.kanatieto.fi)

While I’m very well aware of the poor conditions most chickens live in, I still go to the grocery store and buy a pack of chicken legs, wings or fillets without thinking too much where they came from. I like chicken meat, and will be eating it in the future as well, but I’m going to try to start paying more attention to what I buy – pick organic eggs and chicken, and leave the broilers in the store.

And after this wall of text it is time to go to the actual recipe, which surprisingly enough, is chicken. Chicken wings breaded with sesame seeds and rice flour taste delicious when combined with teriyaki sauce. Same recipe can be adapted for chicken legs or chicken breasts – just make sure to make enough breading, especially chicken breasts need more of it compared to wings. We have tried different sauces for the wings as well, like tomato sauce or garlic-parsley sauce, which have also been very tasty! For this recipe, I picked up the teriyaki sauce because I think it goes really well together with the wings.

In the recipe, the amount of rice flour and sesame seeds is between ½ and 1 deciliters. This depends on the size of the wings, so when you get started, check first if half a deciliter is enough.

PORTION: 2 persons
TIME TO MAKE: 30-40 minutes
INGREDIENTS:

Chicken:

  • 8-10 chicken wings
  • ½-1 dl rice flour (amount depends on the size and quantity of the wings)
  • ½-1 dl sesame seeds (amount depends on the size and quantity of the wings)
  • 2 teaspoons of sea salt
  • 1 teaspoon of chili powder
  • dash of olive oil
  • 1 egg

Marinade:

  • ½ dl olive oil
  • ½-1 teaspoons of salt
  • ½ teaspoons of black pepper
  • ½ teaspoons of curry
  • 1 tablespoon of lemon juice

 

Teriyaki sauce:

  • ½ dl soy sauce
  • 2 tablespoons of brown sugar
  • 2 pressed garlic cloves
  • 1 tablespoon of grated ginger
  • pinch of salt
  • 1 tablespoon of vinegar
  • 3 tablespoons of dry white wine

 

In the original recipe, the wings weren’t marinated at all, so you can skip that part if you wish to. I personally think that marinating the wings for about an hour before cooking makes the meat a lot tastier.

Preheat the oven to 220°C (428°F)

Carefully whisk the egg to mix the texture.

Grind the sea salt and mix it with rice flour, sesame seeds and chili powder.

Roll the wings first in the egg and then in the flour mix. Spread evenly in a pan. Pour a thin layer of olive on top of the wings and bake in the oven for 20-30 minutes, or until the wings have turned golden brown.

Make the sauce while the chickens are in the oven.

Grate or cut the ginger as fine as possible. I have found cutting somewhat easier than grating due to ginger being so fibrous.

Heat the pan to medium-high heat and put all the ingredients to simmer, including the pressed garlic. Let slowly boil for 10-15 minutes. Serve with rice and chicken.

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