Sesame and soy glazed wings and drumsticks

Sesame and soy glazed wings and drumsticks

Leiths How to Cook
Peter Cassidy


Quantity Ingredient
1 tablespoon sesame seeds
1kg chicken wings and/or drumsticks
1 large garlic clove
1/2 lemon
2 tablespoons dark soy sauce
2 tablespoons hoisin sauce
2 tablespoons clear honey
1 teaspoon toasted sesame oil
pinch cayenne pepper
1 spring onion


  1. Heat the oven to 230ºC. Scatter the sesame seeds in a roasting tin and toast in the oven for 2–3 minutes, then tip them into a small bowl to cool.
  2. If using chicken wings, cut off the wing tips and divide the wings at the joint. Place the wings and drumsticks, if using, in the roasting tin in a single layer and roast, allowing 20–25 minutes for wings and 25–30 minutes for drumsticks, to crisp the skin.
  3. Meanwhile, peel and crush the garlic and juice the ½ lemon. Mix the garlic, lemon juice, soy and hoisin sauces, honey, sesame oil and cayenne pepper together in a bowl.
  4. Lower the oven setting to 220ºC. Spoon the sauce over the chicken and turn the pieces to coat evenly with the sauce. Rearrange the chicken in a single layer again and roast, turning and basting the chicken occasionally until cooked, about 10–15 minutes. To check, use a skewer to pierce the chicken to the bone; the juices should run clear.
  5. Take the roasting tin from the oven. The sauce should be coating the chicken. If it is not concentrated and sticky enough, place over a medium to high heat, turning the chicken occasionally so that as the sauce reduces it coats the chicken all over. Meanwhile, finely slice the spring onion on the diagonal.
  6. Transfer the chicken to a large serving dish and sprinkle over the toasted sesame seeds and spring onion.


  • Hot barbecue wings: Use only chicken wings and toss them in flour seasoned with salt, cayenne pepper and paprika. Turn in a little oil and crisp in the oven as for the main recipe. Mix 3 tablespoons chilli sauce with 1 tablespoon rice wine vinegar, 2 tablespoons sunflower oil, 2 crushed garlic cloves, 1 tablespoon dark brown sugar and 2 teaspoons smoked paprika. Use to coat the chicken and return to the oven as for the main recipe, or finish on a barbecue.

    Tandoori chicken drumsticks: Use 8 chicken drumsticks. Put 300 g natural yoghurt, 1 large pinch each of chilli powder, ground cumin and ground coriander, 2 teaspoons garam masala, 2 teaspoons tomato purée, 2 crushed garlic cloves, 2 teaspoons chopped fresh root ginger and the finely grated zest and juice of 1 lemon in a blender with some salt and pepper. Blend until smooth, then transfer to a large bowl. Skin the drumsticks, slash each one 3 times, coat in the tandoori mixture and marinate in the fridge overnight. Scrape off the excess marinade, transfer the drumsticks to a roasting tin and cook in an oven preheated to 220°C for 15 minutes on each side until charred. Lower the setting to 190°C and cook for a further 15 minutes, or until the juices run clear and the chicken is cooked. Serve with raita.
Leiths School of food and wine
cookery course
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