Sesame Chicken Wings

Sweet and sticky sesame chicken wings are so delicious, easy, and make a great appetizer or main dish!

Serve them with a side of buttermilk ranch dressing for game day. Or with mashed potatoes and a simple vegetable side as the main dish.

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Sesame Chicken Wings

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! They 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:

• Baked potato fries
• Caesar salad
• Pineapple rice
• Sweet potato wedges
• Onion dip
• Asian chopped salad
• Chili garlic edamame

Sesame Chicken Wings

★★★★★ 5 from 1 reviews

• Author: Katya
• Prep Time: 15 min
• Cook Time: 35 min
• Total Time: 50 minutes
• Yield: 4-5 1x
• Category: Appetizer
• Method: Baked
• Cuisine: Asian

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Description

Sweet and sticky sesame chicken wings are so delicious, easy, and make a great appetizer or main dish!

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Ingredients

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• 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

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Instructions

1. In a bowl, whisk together the maple syrup, soy sauce, ginger, garlic, sesame oil, and salt.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. Return to the oven and bake until cooked through about 7-10 minutes. If desired, garnish with green onions before serving.

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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.

Keywords: easy, baked asian wings, football