Crispy Sesame-Crusted Chicken Wings (Kataf Konjed Dar)
"Elevate your wing game with this Persian-inspired masterpiece featuring a nutty sesame crust and a bright, citrusy marinade that redefines crispy indulgence."
Instructions
In a large bowl, combine the chicken wings with the marinade oil, chopped onion, lemon juice, salt, black pepper, and a light pinch of ginger powder. Toss until the wings are evenly coated. Cover and refrigerate for 1 hour to allow the flavors to penetrate.
Heat the frying oil in a deep skillet over medium-high heat until hot but not smoking.
In a shallow dish, mix the breadcrumbs and sesame seeds until well combined.
Remove the wings from the marinade, letting excess drip off. Coat each wing thoroughly in the breadcrumb–sesame mixture, pressing gently so the coating adheres.
Carefully add the coated wings to the hot oil in batches. Fry for 6–8 minutes, turning as needed, until golden brown and cooked through.
Transfer the wings to paper towels to drain excess oil.
To serve, spoon the thick yogurt onto the center of a platter and arrange the hot, crispy wings around it. Serve immediately.