Sesame Chicken Wings
Sweet and sticky sesame chicken wings are so delicious, easy, and make a great appetizer or main dish!
Serve these wings with a side of buttermilk ranch dressing for game day. Or with red skin mashed potatoes and an oven roasted broccoli as the main dish.
These sticky chicken wings are SO good! Marinated in a savory, sweet, garlicky Asian marinade, then baked in the oven until golden and sticky.
The marinade for these sesame wings doubles up as a thick and delicious glaze. It’s the perfect balance of sweet, spicy, and sticky.
You will love these! Just like our Buffalo Chicken Tenders or Crispy Chicken Bites, these wings are great for game day, parties, or any get-together.
What Are Sesame Wings Made Of?
- Maple syrup
- Soy sauce
- Fresh ginger
- Garlic
- Sesame oil
- Chicken wings
- Sesame seeds
What Type of Wings to Use?
For best results, use chicken wings that are cut up into a wingette and a drumette.
A whole chicken wing is made up of three parts: the tip, the middle part also called the wingette, and the drumette, which is the meatiest part. Most grocery stores sell chicken wings cut up and some sell them as a whole.
To cut apart a whole chicken wing, simply cut off and discard the tip with kitchen shears or a large heavy knife, then halve wings at joint.
How to Make Sesame Chicken Wings
Whisk together the maple syrup, soy sauce, ginger, garlic, sesame oil, and salt.
Place the wings into a dish so they are laying flat. Pour the marinade over the chicken wings and toss around to coat. Cover and refrigerate for 1 hour up to overnight.
Remove the wings from the marinade and place them onto a prepared large baking sheet. Do now overcrowd the wings. Season with black pepper, to taste. Bake in a preheated 425F oven for 25 minutes.
Pour the reserved into a saucepan and bring to a simmer over medium heat. Cook until reduced and syrupy, about 8 minutes.
Brush the wings with the reduced marinade. Sprinkle with sesame seeds and return to the oven for an additional 7-10 minutes.
Serving Suggestions
Sesame wings can be served as an appetizer with other small appetizer dishes or as a main entrée with a side dish. Here are a few suggestions:
More Chicken Recipes
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Sesame Chicken Wings
- Prep Time: 15 min
- Cook Time: 35 min
- Total Time: 50 minutes
- Yield: 4-5 1x
- Category: Appetizer
- Method: Baked
- Cuisine: Asian
Description
Sweet and sticky sesame chicken wings are so delicious, easy, and make a great appetizer or main dish!
Ingredients
- 1/2 cup pure maple syrup
- 1/4 cup low-sodium soy sauce
- 1 1/2 Tbsp. freshly grated ginger, grated with a microplane
- 4 garlic cloves, minced
- 1 1/2 tsp. sesame oil
- 1 tsp. kosher salt
- 2 lbs. chicken wings, tips removed, cut apart at joint
- 1–2 tsp. toasted sesame seeds
- Freshly ground black pepper
- Thinly sliced green onions, for garnish, optional
Instructions
- In a bowl, whisk together the maple syrup, soy sauce, ginger, garlic, sesame oil, and salt.
- Pat dry the chicken wings with few sheets of paper towel and place in a rectangular dish so they are laying flat. Pour the marinade over the chicken and toss around to coat. Cover and refrigerate for 1 hour up to overnight.
- Preheat the oven to 425 degrees F. Prepare a large baking sheet lined with parchment paper. If using aluminum foil, lightly spray with non-stick oil.
- Remove the wings from the marinade, reserving the marinade, and arrange them on the prepared pan. Do not overcrowd the wings. Season the top of the wings with fresh ground black pepper, to taste. Bake for 25 minutes.
- Meanwhile, pour the reserved marinade into a small saucepan and place over medium heat. Bring to a simmer and cook, uncovered, until the liquid is reduced to a syrupy sauce, about 8 minutes.
- Remove the wings from the oven and brush the tops with the reduced marinade. Flip the wings over, brush the second sides with the marinade and sprinkle with sesame seeds.
- Return to the oven and bake until cooked through about 7-10 minutes. If desired, garnish with green onions before serving.
Notes
- Chicken Wings: To cut apart whole chicken wings, simply cut off and discard tips (or save them for chicken broth) with kitchen shears or a large heavy knife, then halve wings at joint.
- Leftovers: Leftover chicken wings can be refrigerated in an airtight container for up to 4 days.
Nutrition
- Serving Size: about 4 wings
- Calories: 347
- Sugar: 19.8 g
- Sodium: 734.9 mg
- Fat: 8.8 g
- Carbohydrates: 24.3 g
- Protein: 41.1 g
- Cholesterol: 103.4 mg
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Hi! I'm Katya -- a former corporate paralegal turned full-time recipe developer and blogger behind Little Broken. Here you'll find family-friendly and seasonal recipes made from real ingredients.
I made these for my gourmet pot luck club and all 6 pounds of the wings were gone in 10 minutes. Everyone loved them. They are truly delicious. And not fried! I lined the cookie sheet in heavy duty foil and then put parchment paper on top of that. There was no clean-up other than tossing the foil and parchment in the trash. My oven might be a little goofy, so the first bake was 30 minutes and the second was 20 minutes. I’ve never been so happy with a recipe I found on-line.
Thank you Laura for feedback. I’m so glad you loved the recipe!
yummmm! thank you!
These are the best wings ever, I had to triple the recipe the second time because they were that good. Perfect flavor and stickiness. I’ll be making them many more times
I’m so happy to hear that! Thank you.