25' - 30'

4 servings

1 hour


Wash the chicken wings carefully and wipe them with kitchen towel.

With a sharp knife cut the wings’ joints, into 3 pieces. Store the edges to utilize them in broths. Place the middle pieces in a bowl.

Start from the pieces above. Make a small cut with the knife’s tip to reveal the bone and push the meat aside to strip the bone to resemble a small chicken leg.

In a large bowl mix BBQ sauce, olive oil, ginger, honey, sweet paprika, chili and salt. Drop the chicken legs and the previously stored edges into the marinade.

Cover the bowl with a plastic wrap and leave it in the refrigerator for one to two hours.

Preheat the oven to 200 ° C.

Put aluminum foil on a pan.

Spread sesame and black squirrel in a pan.

Take chicken legs out of the marinade, roll them in the sesame and black squirrel and place them in the pan.

Cook for 25-30 minutes until browned. During baking, turn the chicken legs a few times to cook evenly.

Serve the chicken legs with BBQ sauce.

Watch the video here.


  • 1 kg chicken wings
  • 200g BBQ sauce + 200g for serving
  • 1 small ginger root, grated
  • 1 tbsp. honey
  • 1 tsp. olive oil
  • 1 tbsp. sweet paprika
  • 1 tsp. chili powder or boukovo
  • 1 cup sesame
  • 1 cup black squirrel
  • Sea salt