Tag Archives: sesame seeds

Teriyaki Chicken Wings


We love chicken wings in our house. I mean, really, who doesn’t? And after spending so much money on them in restaurants I now continue to make them fresh at home. This way I will know exactly what ingredients are used and I prefer to bake them, rather than frying,  in my oven on convection roast. (I have a convection option on my oven) The flavors are endless. From the old standby “buffalo” flavor to the unique flavors of garlic/parmesan to teriyaki. I keep experimenting.

I used to buy the giant frozen bag of cooked buffalo chicken wings and go from there. Realizing they were almost as expensive as eating them in a restaurant I then moved onto the giant bags of frozen uncooked wings. Still too pricey and the wings they used in these bags are what we started calling mutant wings. Most of them were either too small or the machines that cut them severed the bones leaving too many sharp edges and mutant looking wing pieces. Searching the supermarkets for fresh wings became my next challenge. Have you ever priced fresh chicken wings? They can be very expensive as well. $3.99/lb and up in most places. We found a few stores would have sales at $2.99/lb which wasn’t bad but still not good enough for my budget. And then grocery gods smiled upon us and opened an Aldi store in my neighborhood. There was much rejoicing when I saw the prices of their fresh chicken wings. $1.99/lb! At that price, I now buy two packages. Each package usually has about 10 wings, uncut, which comes out to 20 when I cut them myself. So for about $5-$7 we get 20 wings! (and yes, I leave the wing tips on as well, gives you a little handle!) And an even better deal when they have a sale on them at $1.79/lb. I stock up big time! I live in south Florida so the prices may vary depending on where you live.

This recipe is a no sugar added teriyaki. We try to avoid sugars in foods if we can and I use sucralose as a substitute. But if you prefer, just use regular sugar.


  • 10 fresh chicken wings, cut into 20 pieces
  • Teriyaki sauce (recipe below)
  • sesame seeds
  • 2 scallions chopped


  • Preheat oven to convection roast at 400ºF. (or bake)
  • Place plain wings on large rimmed cookie sheet. (I use a ceramic cookie sheet so I don’t need foil or anything, but if using a regular cookie sheet use foil or spray pan as they may stick)
  • Roast for about 20 minutes and turn wings over. Roast another 20 minutes.
  • By now the wings should be crisping up pretty good, remove them to a large bowl and pour the teriyaki sauce all over them to make sure they’re coated completely.
  • Return wings to the cookie sheet and roast another 5-10 minutes, watching they don’t burn with the sauce. 
  • Remove from oven and sprinkle with sesame seeds and scallions. 
  • Serve with blue cheese or ranch dressing and celery/carrot sticks.


Teriyaki Sauce


  • 1/2 cup low sodium soy sauce
  • 2 tablespoons sucralose (or sugar if you prefer)
  • 1 teaspoon vegetable/canola oil
  • 1 teaspoon minced fresh ginger
  • 1-2 cloves of garlic minced


Mix all ingredients together.


Quick & Easy Pizza

I know many people have posted pizza recipes lately. Mine is just the plain and simple ordinary kind. No fuss no muss. I used to make pizzas all the time but stopped for some reason. Then I decided to give the ole dough boy another go. No I do NOT make my own crust. Don’t have time or the patience. So I do the next best thing. I buy the Pillsbury pizza crust in the tube. I like crispy crust so we get the one for thin crust. Fewer calories than the thick one too. I won’t be calling this a diet dish because of the crust but it’s not so bad.

I use my own sauce which I add garlic powder and oregano to. Add some red pepper flakes for more kick if you want. The pizza I made the other day is just a plain pepperoni/sausage cheese pizza. I have one of those stoneware baking pans from Pampered Chef and I used that. When I precooked the crust I sprayed it with a little olive oil cooking spray and sprinkled sesame seeds all along the edges. Came out so tasty and crispy! Not doughy at all. I usually buy the shredded mozzarella cheese but this time I had a coupon for the block so I grated it myself. Much better actually, the cheese was creamier and seemed to have more flavor. I did use part-skim mozzarella of course.

The pepperoni I used was the regular kind and I also used 2 chicken sausages. I peeled the casing off the sausage and cut them into big chunks and put them in the food processor. This way I had ‘ground’ sausage to spread over the pie! Came out awesome. I used the al fresco brand sun-dried tomato chicken sausage. I always stock up on those when they are BOGO in the stores. They freeze wonderfully. Oh and on one half of the pie (my half) I added 4 anchovies as well.  So here is the recipe.


1 tube of Pillsbury pizza crust

½ cup or so of your favorite tomato sauce/pizza sauce

garlic powder


2 chicken sausages ground up (any Italian flavor is good)

1 cup or so grated part-skim mozzarella cheese

sesame seeds

anchovies if you want


1. Follow directions on package for oven and pre-cooking the crust. When you have the crust on your baking sheet sprinkle sesame seeds all along the edges. Use as much as you wish.

2. When crust is ready spread the tomato/pizza sauce all over and up to the edges. Sprinkle the ground sausage evenly over the pizza. If you add anchovies place them on evenly through the pie. Spread the cheese evenly on top of that and then top with pepperoni.

3. Bake according to directions on package. I actually put the oven up to 450ºF. I think it calls for 375ºF. I like it more well done. Just keep an eye on it so it doesn’t burn. Check on it after the time is up to make sure the cheese is all melted and bubbly.

Serve it up!

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