Ingredients
For the Noodles:
1 lb angel hair pasta cooked according to package directions, strained and set aside
1 Tbsp good raw tahini (I used Seed and Mill)
1 Tbsp creamy peanut butter
1/4 cup rice vinegar
1 tsp toasted sesame oil
1 Tbsp silan (date syrup)
1/4 cup roasted sesame seeds
For the Wings:
2 1/2 lbs chicken wings, tips removed, rinsed and patted dry
1/2 tsp kosher salt
1/2 tsp black pepper
1 Tbsp canola oil
For the Sauce:
1 cup ketchup
2 Tbsp soy sauce
2 Tbsp apple cider vinegar
2 Tbsp honey
Hot sauce, optional
Directions
Preheat oven 400.
First, cook the pasta according to package directions, strain and set aside.
Next, toss the wings in the oil, salt and pepper. Place the wings in a single layer on a rimmed baking sheet. Bake for 45-50 minutes until skin is crisp. Meanwhile, whisk together the remaining sauce ingredients. Pour the sauce into a saucepan and bring to a boil, reduce to low and keep warm until the wings have done cooking.
Next, make the noodle nests. Whisk together the tahini, peanut butter, vinegar, oil and silan until smooth. Stir in the sesame seeds. Toss the noodles in the sauce and use you hands to evenly coat all the noodles. Use tongs to grab about a handful of pasta and twist until you form a “nest“. Repeat with the remaining noodles. Set your nests on a serving dish until ready to serve. (Noodles and sauce can be prepared separately up to 2 days in advance.)
Line a second rimmed baking sheet with aluminum foil. Remove the wings from the oven and carefully transfer them with tongs or a slotted spoon onto the lined baking sheet. Pour the warm sauce over the wings and toss until they are completely covered in sauce. Return to the oven and bake for an additional 8-10 minutes. Remove from the oven and top each prepared noodle nest with 1-2 hot wings.
