Loading...

Preheat your oven to 400°F. Line a large baking sheet with parchment paper or aluminum foil for easier cleanup. Place an oven-safe wire rack on top of the lined baking sheet.

Pat the chicken wings very dry with paper towels. In a large bowl, toss the dried chicken wings with cornstarch, salt, and black pepper until evenly coated.

Arrange the seasoned chicken wings in a single layer on the prepared wire rack, ensuring there is space between each wing for even cooking.

Bake the chicken wings for 20 minutes, then flip them over and bake for another 15-20 minutes, or until golden brown and crispy.

While the wings are baking, prepare the sauce. In a medium saucepan, whisk together the soy sauce, honey, brown sugar, rice vinegar, sesame oil, minced garlic, grated ginger, and red pepper flakes. Bring the mixture to a simmer over medium heat, stirring occasionally.

In a small bowl, whisk together the 1 teaspoon of cornstarch and 1 tablespoon of water to create a slurry. Once the sauce is simmering, slowly whisk in the cornstarch slurry. Continue to simmer and stir for 1-2 minutes, until the sauce thickens slightly.

Once the chicken wings are cooked and crispy, remove them from the oven. Transfer the hot wings to a large clean bowl.

Pour the warm sweet and sticky sesame sauce over the chicken wings. Toss gently until all the wings are thoroughly coated with the sauce.

Transfer the coated wings to a serving platter. Garnish with toasted sesame seeds and thinly sliced green onions before serving immediately.


Preheat your oven to 400°F. Line a large baking sheet with parchment paper or aluminum foil for easier cleanup. Place an oven-safe wire rack on top of the lined baking sheet.

Pat the chicken wings very dry with paper towels. In a large bowl, toss the dried chicken wings with cornstarch, salt, and black pepper until evenly coated.

Arrange the seasoned chicken wings in a single layer on the prepared wire rack, ensuring there is space between each wing for even cooking.

Bake the chicken wings for 20 minutes, then flip them over and bake for another 15-20 minutes, or until golden brown and crispy.

While the wings are baking, prepare the sauce. In a medium saucepan, whisk together the soy sauce, honey, brown sugar, rice vinegar, sesame oil, minced garlic, grated ginger, and red pepper flakes. Bring the mixture to a simmer over medium heat, stirring occasionally.

In a small bowl, whisk together the 1 teaspoon of cornstarch and 1 tablespoon of water to create a slurry. Once the sauce is simmering, slowly whisk in the cornstarch slurry. Continue to simmer and stir for 1-2 minutes, until the sauce thickens slightly.

Once the chicken wings are cooked and crispy, remove them from the oven. Transfer the hot wings to a large clean bowl.

Pour the warm sweet and sticky sesame sauce over the chicken wings. Toss gently until all the wings are thoroughly coated with the sauce.

Transfer the coated wings to a serving platter. Garnish with toasted sesame seeds and thinly sliced green onions before serving immediately.
