- Rinse chicken wings and pat dry. Remove tips and discard. Separate each wing at the joint and cut into 2 pieces. Place wings in a shallow dish or zipper seal bag.
- Whisk together all marinade ingredients. Toss well to coat and let marinate in the refrigerator for 2 hours.
- Remove wings from marinade and pat dry; season with salt and pepper. In a wok or large sauté pan over medium-high heat, melt the butter with the olive oil. When the butter stops foaming, add the honey and chicken wings and cook for 5 minutes or until browned. Continue cooking and turning the wings often for 5 minutes more to coat them as the glaze reduces.
- Transfer to a serving dish and drizzle some of the glaze over the top. Garnish with sesame seeds and cilantro. Serve immediately.
Recipe created in partnership with Chef Shota Nakajima.
