Bacon Wrapped Sesame Chicken Wings

bacon wrapped wings with cabbage and radishes

bacon wrapped wings with cabbage and radishes


20 chicken wings

10 slices bacon

1 head cabbage, chopped

1 bunch radishes, quartered

2 tablespoons peanut oil

1 teaspoon chili oil

2 tablespoons soy sauce

2 tablespoons sesame seeds

For the Marinade:

1/4 cup soy sauce

1 tablespoon ketchup

1 tablespoon sesame oil

2 tablespoons sherry cooking wine

2 tablespoons minced ginger

4 garlic cloves minced


Whisk all the marinade ingredients together in a small bowl.

Place chicken wings in a large bowl.  Pour marinade over wings and stir to coat.

Heat oven to 350 degrees.

Pre-cook the bacon slices in the oven on a baking sheet until slightly brown but still limp.  Remove from oven and set aside.

Place marinated chicken wings on 2 foil lined baking sheets, with wings spaced apart and not touching.  Cook in oven for about an hour or until skin is nice and crispy.  Remove from oven and let cool.

While chicken wings are cooking, in a large skillet heat the peanut oil and chili oil.  Add the quartered radishes and saute until tender-crisp.  The radishes should get a little crispy around the edges. Remove to a small bowl and set aside.

Add the chopped cabbage to the skillet and sprinkle with the soy sauce.  Place a lid on the skillet and let cabbage cook until soft.

When the chicken wings are cool enough to handle, wrap each wing with a half-slice of pre-cooked bacon.  When each wing is wrapped, place on the same baking sheets and sprinkle wings with sesame seeds.  Put the wings back in the 350 degree oven and cook until bacon is crisp, about 10 minutes.  You may have to turn the wings over after 5 minutes to get the bacon crispy on both sides.

When the cabbage is soft, remove lid and stir.  Add the radishes to the skillet and remove from heat.

Serve the wings on a bed of cabbage and radishes.



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