CRUNCHY SESAME CHICKEN WINGS

Makes 20 wings.

Note: From "Mad Hungry," by Lucinda Scala Quinn.

• 20 chicken wings

• 3 eggs, beaten

• 2 tsp. vegetable oil

• 1/2 c. sesame seeds

• 1/2 c. all-purpose flour

• 2 tsp. coarse salt

• 1/4 tsp. cayenne pepper

• 1/2 c. fresh bread crumbs

• 2 to 3 garlic cloves, minced

• Hot sauce, for serving

Directions

Preheat the oven to 375 degrees.

Place the chicken wings in a large bowl. Add the eggs and toss to coat. Line a large rimmed baking sheet with baking parchment or coat the pan with oil.

In a small bowl, combine the sesame seeds, flour, salt, cayenne, bread crumbs and garlic. Dip each wing into the sesame mixture to fully coat. Place the coated wings side by side on the prepared baking sheet. Bake for 30 minutes and increase the temperature to 400 degrees.

Cook until the wings are golden brown and sizzling, 20 to 30 more minutes. Immediately remove the wings from the baking sheet while hot. Serve with hot sauce.

SPICED SWEET POTATO WEDGES

Serves 6 to 8.

Note: From "Mad Hungry," by Lucinda Scala Quinn.

• 2 tbsp. brown sugar

• 1 tsp. coarse salt

• 1/2 tsp. ground cumin

• 1/8 tsp. cayenne pepper

• 4 medium sweet potatoes, peeled, sliced in half lengthwise, and cut into wedges about 4 in. long

• 1 tbsp. vegetable oil

Directions

Preheat oven to 350 degrees. Cover a rimmed baking sheet with baking parchment or foil.

In a large bowl, combine brown sugar, salt, cumin and cayenne. Spread sweet potatoes on baking sheet. Drizzle the oil over the wedges and toss to coat. Transfer the wedges to the bowl and toss completely with the spice mixture to coat each piece.

Return the potatoes to the baking sheet and spread out in a single layer. Bake for 10 minutes. Turn over the wedges. Raise the heat to 400 degrees. Bake for 10 to 15 more minutes, until the potatoes are golden brown and tender.