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Kataf Konjed Dar (کتف کنجد دار) — Crispy Sesame-Crusted Chicken Wings

Crispy Persian-inspired chicken wings coated in breadcrumbs and white sesame, marinated with onion, lemon, and ginger for bright, aromatic flavor. Pan-fried until golden and served with thick yogurt for a cooling contrast.

By Zaffaron Kitchen· Published March 14, 2026 Verified Recipe
Gluten-Free Halal
Contains: dairy, tree nuts, sesame, peanuts
105 min total Prep 80m · Cook 25m 4 servings 650 cal ~$3.25/serving
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Kataf Konjed Dar — Crispy Sesame-Crusted Chicken Wings - authentic persian recipe

Printable Recipe Card

Servings: 4 · Total: 105 min · Difficulty: medium

Ingredients (quick list)

  • 1000 g Chicken wings, split at joints and tips removed (About 12–16 wing pieces; pat very dry)
  • 180 g Onion (Grated on the fine side of a box grater, with juices)
  • 45 ml Fresh lemon juice (About 3 tbsp)
  • 30 ml Vegetable oil (About 2 tbsp; for the marinade)
  • 10 g Sea salt (About 1 3/4 tsp fine sea salt)
  • 2 g Black pepper (About 1 tsp freshly ground)
  • 3 g Ginger powder (About 1 1/4 tsp)
  • 120 g Fine breadcrumbs (Preferably fine and dry for better adhesion)
  • 90 g White sesame seeds (Untoasted; they toast while frying)
  • 600 ml Neutral frying oil (Sunflower, canola, or peanut oil; for shallow frying (use as needed))
  • 240 g Thick plain yogurt (For serving; strained yogurt is ideal)

Steps (summary)

  1. Prepare the wings: split at the joints if needed, discard tips, then pat every piece very dry with paper towels. Dry skin helps…
  2. Make the marinade by combining grated onion (including its juice), lemon juice, vegetable oil, sea salt, black pepper, and ging…
  3. Set up a coating station: in a wide dish, mix fine breadcrumbs and white sesame seeds until evenly blended. Remove wings from t…
  4. Shallow-fry: pour neutral frying oil into a heavy skillet to a depth of 1.5–2 cm and heat to 175°C. Fry wings in batches withou…
  5. Finish and serve: transfer fried wings to a wire rack (not paper towels) and rest 5 minutes so the crust stays crisp. Check don…

Cultural Background

Sesame-crusted fried bites are common across West Asia, where sesame is valued for its aroma and rich, nutty flavor. In Iranian home cooking, lemon-and-onion marinades are a familiar technique for tenderizing poultry and adding brightness, often balanced with cooling yogurt at the table.

savorynuttybrightlightly tangycrisp crustjuicy interiortoasted sesamecitruswarm ginger🌶 mild

Equipment

Large mixing bowlBox graterMeasuring spoons and cupsWide shallow dish for coatingHeavy skillet or sauté panInstant-read thermometerWire rack and sheet panTongs or spider strainer

💡 Tips

  • Patting the wings very dry before marinating improves crispness and reduces oil splatter.
  • A 10-minute rest after coating helps the sesame-breadcrumb layer bind and reduces patchy spots during frying.
  • Keep oil temperature steady (170–180°C); cooler oil makes the coating greasy, hotter oil can burn sesame before the chicken cooks through.
  • Use a wire rack after frying to preserve crunch; paper towels trap steam and soften the crust.
  • If your sesame seeds brown too fast, lower heat slightly and fry smaller batches.

⚠️ Common Mistakes

  • ❌ Skipping the drying step before marinating

    💡 Why: Excess surface moisture prevents the coating from sticking well and can make the crust steam instead of crisp.

    ✅ Fix: Pat wings thoroughly dry with paper towels before adding to the marinade; if time allows, air-dry uncovered in the fridge for 30 minutes.

  • ❌ Overcrowding the pan during frying

    💡 Why: Crowding drops oil temperature, leading to greasy coating and uneven browning.

    ✅ Fix: Fry in batches with space between pieces and let oil return to 175°C before adding the next batch.

  • ❌ Oil too hot, burning sesame before chicken is cooked

    💡 Why: Sesame browns quickly; high heat can darken the crust while the inside remains undercooked.

    ✅ Fix: Maintain 170–180°C and use an instant-read thermometer to verify 74°C internal temperature; lower heat slightly if sesame darkens early.

  • ❌ Draining on paper towels

    💡 Why: Steam trapped under the wings softens the sesame crust.

    ✅ Fix: Drain on a wire rack over a sheet pan so air circulates and the crust stays crisp.

🧊 How to Store

Cool completely, then refrigerate in an airtight container for up to 3 days. Re-crisp on a rack in a 220°C oven for 10–12 minutes, turning once. Freeze cooked wings up to 2 months; thaw overnight in the refrigerator before reheating.

📅 Make Ahead

Marinate the wings up to 12 hours in advance, covered in the refrigerator. You can also coat the wings and refrigerate them on a rack for up to 4 hours before frying; bring to cool room temperature for 15 minutes before cooking for more even browning.

🍽️ Pairs Well With

  • Thick plain yogurt or strained yogurt
  • Shirazi-style cucumber and tomato salad
  • Fresh herbs platter (mint
  • basil
  • radish)
  • Flatbread or steamed rice
  • Pickled vegetables

Regional Variations

  • Tehran-style home cookingOften keeps seasoning simple with lemon, onion, salt, and pepper, relying on frying technique for flavor and crunch; yogurt is commonly served on the side for contrast.
  • Northern Iran (Caspian influence)May lean more heavily on citrus and pair the wings with fresh herbs and pickles; some cooks add a touch more black pepper for a sharper finish while keeping the overall profile mild.
family dinner game day party platter weekend cooking picnic (served at room temperature)
#crispy#fried#sesame#party-food#yogurt-sauce#ginger-lemon

Ingredients

  • 1000 gChicken wings, split at joints and tips removed (About 12–16 wing pieces; pat very dry)
  • 180 gOnion (Grated on the fine side of a box grater, with juices)
  • 45 mlFresh lemon juice (About 3 tbsp)
  • 30 mlVegetable oil (About 2 tbsp; for the marinade)
  • 10 gSea salt (About 1 3/4 tsp fine sea salt)
  • 2 gBlack pepper (About 1 tsp freshly ground)
  • 3 gGinger powder (About 1 1/4 tsp)
  • 120 gFine breadcrumbs (Preferably fine and dry for better adhesion)
  • 90 gWhite sesame seeds (Untoasted; they toast while frying)
  • 600 mlNeutral frying oil (Sunflower, canola, or peanut oil; for shallow frying (use as needed))
  • 240 gThick plain yogurt (For serving; strained yogurt is ideal)

🔄 Substitutions

  • Chicken wings→ Boneless chicken thighs, cut into 4–5 cm pieces
  • Fine breadcrumbs→ Panko breadcrumbs, pulsed briefly in a food processor
  • Neutral frying oil→ Avocado oil

Instructions

  1. 1

    Prepare the wings: split at the joints if needed, discard tips, then pat every piece very dry with paper towels. Dry skin helps the sesame crust adhere and crisp. Place wings in a nonreactive bowl large enough for tossing, and keep refrigerated while you mix the marinade.

  2. 2

    Make the marinade by combining grated onion (including its juice), lemon juice, vegetable oil, sea salt, black pepper, and ginger powder. Add the wings and massage thoroughly for 2 minutes so the onion pulp coats all surfaces. Cover and marinate in the refrigerator for 60 minutes, turning once halfway through.

  3. 3

    Set up a coating station: in a wide dish, mix fine breadcrumbs and white sesame seeds until evenly blended. Remove wings from the marinade and let excess drip off for 10 seconds per piece; do not wipe them dry. Press each wing firmly into the crumb-sesame mixture, coating all sides, then place on a rack for 10 minutes to set.

  4. 4

    Shallow-fry: pour neutral frying oil into a heavy skillet to a depth of 1.5–2 cm and heat to 175°C. Fry wings in batches without crowding, 6–8 minutes per side (12–16 minutes total), adjusting heat to keep oil between 170–180°C. The crust should be deep golden and the sesame toasted.

  5. 5

    Finish and serve: transfer fried wings to a wire rack (not paper towels) and rest 5 minutes so the crust stays crisp. Check doneness: the thickest part should reach 74°C. Serve hot with thick plain yogurt on the side, plus lemon wedges if desired, and enjoy while the sesame crust is at its crunchiest.

🪪 Recipe Passport

Origin: Persian Cuisine
Researched by: Zaffaron Kitchen
Published: March 14, 2026

Cultural Background

Sesame-crusted fried bites are common across West Asia, where sesame is valued for its aroma and rich, nutty flavor. In Iranian home cooking, lemon-and-onion marinades are a familiar technique for tenderizing poultry and adding brightness, often balanced with cooling yogurt at the table.

Regional Variations

Tehran-style home cooking: Often keeps seasoning simple with lemon, onion, salt, and pepper, relying on frying technique for flavor and crunch; yogurt is commonly served on the side for contrast.
Northern Iran (Caspian influence): May lean more heavily on citrus and pair the wings with fresh herbs and pickles; some cooks add a touch more black pepper for a sharper finish while keeping the overall profile mild.

Researched from multiple sources and validated by the Zaffaron editorial team. Every recipe is tested for accuracy, measurements, and cultural authenticity.

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Nutrition per serving

650
Calories
33g
Protein
48g
Fat
22g
Carbs
3g
Fiber
980mg
Sodium

Pairs well with

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