• Yield: 20 wings

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 also be separated in 2 for smaller portions, detatching the drumette at the joint. Serve with a bottle of hot sauce at the table.




  • 20 chicken wings

  • 3 large eggs, beaten

  • 2 teaspoons vegetable oil

  • 1/2 cup sesame seeds

  • 1/2 cup all-purpose flour

  • 2 teaspoons coarse salt

  • 1/4 teaspoon cayenne pepper

  • 1/2 cup fresh bread crumbs

  • 2 to 3 garlic cloves, minced

  • Hot sauce, for serving




Preheat the oven to 375 degrees 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 400F. 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.


Reprinted from Mad Hungry: Feeding Men and Boys by Lucinda Scala Quinn. Copyright © 2009 Published by Artisan Books, a division of Workman publishing.

Lucinda Scala Quinn is a chef, cooking teacher, caterer and food writer. She is the executive food director at Martha Stewart Living Omnivision and appears on "Mad Hungry with Lucinda Scala Quinn." She is the author of several cookbooks, including Mad Hungry: Feeding Men & Boys.