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Chipotle-Honey–Glazed Chicken Wings with Toasted Sesame Seeds and Green Onion

By epicurious · From Open Recipes · 12 ingredients
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Why it works: Honey and sesame work together. They rank in the top 6% of all ingredient pairs, and 527 recipes mention both. Both carry ethyl pentanoate, which smells yeast, fruit. The science ↓

The recipe

Serves 4 to 6

Ingredients

Contains: sesame (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By epicurious. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Honey + sesametop 6% of all pairs
    Aroma overlapmoderate
    Mentioned together527 recipes

    Shared aroma: ethyl pentanoate (yeast, fruit).

  2. Coriander + cumintop 1% of all pairs
    Aroma overlapstrong
    Mentioned together3,866 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  3. Canola oil + sesametop 3% of all pairs
    Aroma overlapmoderate
    Mentioned together201 recipes

    Shared aroma: ethyl pentanoate (yeast, fruit).

  4. Pepper + coriandertop 3% of all pairs
    Aroma overlapstrong
    Mentioned together5,948 recipes

    Shared aroma: myristicin (spice, warm).

  5. Sesame + oniontop 3% of all pairs
    Aroma overlapstrong
    Mentioned together2,192 recipes

    Shared aroma: gamma-nonanolactone (coconut, sweet).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

Flavor stand-ins for the mustard

How well each one fits the dish's main ingredients (honey, pepper, canola oil, coriander, cumin, chicken, sesame):

  1. Capsicumbetter flavor fit
  2. Tomatobetter flavor fit
  3. Carrotbetter flavor fit
  4. Mustardthe original

Fit is the average pairing score against honey, pepper, canola oil, coriander, cumin, chicken, sesame. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).