Sticky Sesame Wings

I always know a recipe is good when Ron requests that I make it again as soon as we’re done eating… and I know it’s especially awesome when he requests I make it for his birthday dinner! This recipe from Smitten Kitchen is one of those awesome recipes. In my book Deb over at Smitten Kitchen can do no wrong… I can’t even begin to tell you how excited I am that she’s writing a new cookbook! This dish is so simple, pretty much foolproof, and perfect for a weeknight dinner, or birthday feast!


Sticky Sesame Wings

Serves 4 (in theory……)


3 lbs chicken wings (I used the small party wings from Whole Foods- in my opinion they are the perfect size)
1 large garlic clove, minced or pressed
1 tsp kosher salt
2 Tbsp soy sauce
2 Tbsp hoisin sauce
2 Tbsp honey (more or less to taste)
1 tsp sesame oil
Pinch of cayenne pepper or a dash of sriracha
1 1/2 Tbsp sesame seeds, toasted
1 scallion, finely chopped


1. Preheat oven to 425 degrees. Line a large baking sheet with baking foil, and spray with nonstick cooking spray or oil.

2. In a large bowl, whisk together the garlic, salt, soy sauce, hoisin sauce, honey, sesame oil, and cayenne or sriracha. Add the wings, and mix until well covered with sauce. Place in a single layer on the baking sheet, and pour any sauce that remains in the bowl on top.

3. Bake for about 35 minutes, turning once.

4. When cooked through, toss with the toasted sesame seeds and scallions.

Source: Smitten Kitchen


Pan-Seared Shrimp with Ginger-Hoisin Glaze

Pan-Seared Shrimp with Ginger-Hoisin Glaze

A miraculous event has occurred… I have been able to open the windows in my apartment! Woohoo!! It’s the little things in life, right? The last couple of days the temperature has reached the mid-70s and I couldn’t be happier about it. My animals have been excited to. Every time I have gone to open up a window, my cat has dashed over and jumped up into it immediately, even if other windows are already open. I can’t blame him though, it has been far too long since I’ve had fresh air in my apartment. Next up, looking for the buds on the trees to start appear! I’ve also started thinking about what I want to grow in my garden this year! I’m thinking basil, parsley, oregano, rosemary, thyme, mint, cilantro, cherry tomatoes, jalapenos, lettuce… maybe some bell peppers, cucumber, zucchini… there are just so many options, and I want to grow them all!!!!! I can’t wait to be able to walk out to my little garden and pick vegetables and herbs to use in my cooking. ¬†I am just so excited ūüôā

Now, onto the recipe. I love a good shrimp recipe. Shrimp is healthy, quick, relatively cheap, and it lends itself to endless variation. ¬†These pan-seared shrimp caught my eye immediately when I was perusing the Cook’s Illustrated cookbook, and they definitely lived up to my expectation of them. The sauce is sweet and a little spicy from the ginger and red pepper flakes, and is super-quick to put together. That, combined with the rapidly cooking shrimp, make this a perfect weeknight meal! I served these shrimp with Jasmine rice, and roasted sesame green beans (recipe coming on Friday), and it was an awesome dinner.

Pan-Seared Shrimp with Ginger-Hoisin Glaze

Pan-Seared Shrimp with Ginger-Hoisin Glaze

Serves 4


2 Tbsp vegetable oil

1 1/2 lb extra-large shrimp. peeled and deveined

1/4 tsp salt

1/4 tsp red pepper flakes

1/8 tsp sugar

2 Tbsp hoisin sauce

1 Tbsp rice vinegar

2 tsp ginger, grated

2 tsp water

1 1/2 tsp soy sauce

2 scallions, thinly sliced


1. In a small bowl stir together the hoisin sauce, rice vinegar, ginger, water, soy sauce and scallions.

2. In a large (12-inch) skillet, heat 1 Tbsp oil over high heat. While heating, mix together the shrimp, salt, red pepper flakes and sugar in a medium bowl.

3. Add half the shrimp to the preheated skillet in a single layer. Cook about 1 minute until the edges turn pink and they are starting to brown. Remove from heat, flip each shrimp over and cook about 30 seconds more. Remove shrimp to a large plate.

4. Repeat with remaining shrimp- add remaining Tbsp oil to the skillet, add the rest of the shrimp in a single layer. Cook for a minute, remove from heat, allow to cook 30 seconds more.

5. Now return the first batch of shrimp to the skillet to combine with the second batch. Add in the hoisin-ginger mixture. Toss the shrimp and the sauce to combine. Cover the skillet, return to the burner, and cook for 1-2 minutes more, until cooked through.

Source: The Cook’s Illustrated Cookbook

Shrimp Previously: Chipotle Shrimp, Grilled Shrimp and Sausage Skewers with Smoky Paprika Glaze, Paprika Shrimp Quesadillas