Sweet and Sticky Sesame Chicken Wings
Sweet and Sticky Sesame Chicken Wings
Ingredients
For the Chicken Wings
- 2 1/2 pounds chicken wings, separated into drumettes and flats, wingtips removed
- 2 tablespoons cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1 tablespoon vegetable oil
For the Sweet and Sticky Sesame Sauce
- 1/2 cup soy sauce, low sodium
- 1/4 cup honey
- 2 tablespoons brown sugar, packed
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1/4 teaspoon red pepper flakes, or to taste
- 1 teaspoon cornstarch
- 1 tablespoon water
For Garnish
- 1 tablespoon sesame seeds, toasted
- 2 green onions, thinly sliced
Instructions
- 1
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.
⏱️ 5 min•🌡️ 400
- 2
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.
⏱️ 5 min
- 3
Arrange the seasoned chicken wings in a single layer on the prepared wire rack, ensuring there is space between each wing for even cooking.
⏱️ 3 min
- 4
Bake the chicken wings for 20 minutes, then flip them over and bake for another 15-20 minutes, or until golden brown and crispy.
⏱️ 40 min•🌡️ 400
- 5
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.
⏱️ 7 min
- 6
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.
⏱️ 3 min
- 7
Once the chicken wings are cooked and crispy, remove them from the oven. Transfer the hot wings to a large clean bowl.
⏱️ 2 min
- 8
Pour the warm sweet and sticky sesame sauce over the chicken wings. Toss gently until all the wings are thoroughly coated with the sauce.
⏱️ 3 min
- 9
Transfer the coated wings to a serving platter. Garnish with toasted sesame seeds and thinly sliced green onions before serving immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Sweet and Sticky Sesame Chicken Wings
Ingredients
For the Chicken Wings
- 2 1/2 pounds chicken wings, separated into drumettes and flats, wingtips removed
- 2 tablespoons cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1 tablespoon vegetable oil
For the Sweet and Sticky Sesame Sauce
- 1/2 cup soy sauce, low sodium
- 1/4 cup honey
- 2 tablespoons brown sugar, packed
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1/4 teaspoon red pepper flakes, or to taste
- 1 teaspoon cornstarch
- 1 tablespoon water
For Garnish
- 1 tablespoon sesame seeds, toasted
- 2 green onions, thinly sliced
Instructions
- 1
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.
⏱️ 5 min•🌡️ 400 - 2
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.
⏱️ 5 min - 3
Arrange the seasoned chicken wings in a single layer on the prepared wire rack, ensuring there is space between each wing for even cooking.
⏱️ 3 min - 4
Bake the chicken wings for 20 minutes, then flip them over and bake for another 15-20 minutes, or until golden brown and crispy.
⏱️ 40 min•🌡️ 400 - 5
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.
⏱️ 7 min - 6
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.
⏱️ 3 min - 7
Once the chicken wings are cooked and crispy, remove them from the oven. Transfer the hot wings to a large clean bowl.
⏱️ 2 min - 8
Pour the warm sweet and sticky sesame sauce over the chicken wings. Toss gently until all the wings are thoroughly coated with the sauce.
⏱️ 3 min - 9
Transfer the coated wings to a serving platter. Garnish with toasted sesame seeds and thinly sliced green onions before serving immediately.
⏱️ 2 min