Sticky Sesame Chicken Wing Heaven

Name: Sticky Sesame Chicken Wing Heaven
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Ingredients: 2 pounds chicken wings; 1/4 cup soy sauce; 1/4 cup honey; 2 tablespoons sesame oil; 4 cloves garlic, minced; 1 inch fresh ginger, grated; 1 tablespoon rice vinegar; 1 tablespoon cornstarch; 1/2 teaspoon black pepper; 1/4 teaspoon red pepper flakes; Sesame seeds, for garnish; Chopped green onions, for garnish

Highlighted under: Easy Comfort Recipes

I absolutely love making Sticky Sesame Chicken Wings because they are a finger-licking delight! The combination of sweet and savory flavors brings out the best in this dish. As I marinate the wings in a homemade sesame sauce, the aromas that fill my kitchen make my mouth water in anticipation. Perfectly crispy on the outside and sticky on the inside, these wings are always a hit at gatherings and family dinners. They’re so good, you might just forget any utensils and dig in with your hands!

Created by

Emily

Last updated on 2026-01-17T15:50:28.271Z

When I first tried making Sticky Sesame Chicken Wings at home, I was amazed by how easy yet rewarding the process was. I started with a simple marinade, which allows the wings to absorb deep flavors from soy sauce, honey, and sesame oil. Letting them marinate for at least 30 minutes really enhances the taste, so don’t skip this step!

As the wings bake, I love to baste them with the remaining sauce for an extra layer of sticky goodness. The result is perfectly caramelized wings that shine with a glossy glaze and deliver a delightful crunch. With a sprinkle of sesame seeds to finish, they look as good as they taste!

        Why You'll Love This Recipe
        Perfectly sticky and sweet with a savory kick
Crispy texture that contrasts beautifully with the juicy meat
Easy to make and perfect for any occasion

      

Marinating Magic

The marinade for Sticky Sesame Chicken Wings is the heart of this recipe. Each ingredient plays a vital role in developing the deep, rich flavor profile. The soy sauce adds umami, while the honey balances it with sweetness. It's essential to allow enough time for the wings to marinate; I recommend at least 30 minutes, but if you can let them sit for a few hours, you will taste the difference. The longer the wings marinate, the more flavorful they become.

When mixing the marinade, ensure that the cornstarch is thoroughly dissolved. This thickening agent not only helps to achieve that coveted stickiness but also coats the wings evenly, preventing them from becoming soggy during baking. Be sure to mix well so that each wing gets an even coating. A good tip is to occasionally toss the wings in the marinade while they sit in the fridge; it encourages even absorption of flavors.

Achieving Crispy Perfection

To get the perfect crispy texture you desire, baking the wings at a high temperature (400°F or 200°C) is key. This allows the fat to render from the skin, creating that crispy crust while keeping the meat juicy inside. Make sure to arrange the wings in a single layer on your baking sheet; overcrowding can result in steaming rather than crisping. If you want extra crispiness, you can broil them for the last few minutes, just watch closely to prevent burning.

If you find that your wings aren’t getting as crispy as you’d like, a common troubleshooting tip is to elevate them by using a wire rack on your baking sheet. This increases airflow around the wings, helping them to crisp up on all sides. Additionally, consider patting them dry before marinating, as excess moisture can also hinder that desired crispiness.

Serving Suggestions

When serving your Sticky Sesame Chicken Wings, consider pairing them with a tangy dipping sauce like a spicy sriracha mayo or a cooling ranch dressing to complement the bold flavors. A side of fresh cucumber salad can also help to cut through the richness of the wings, providing a refreshing contrast. For a complete meal, serve them alongside steamed rice or sticky rice, which is perfect for soaking up the extra sauce.

If you find yourself with leftovers, these wings reheat beautifully. Preheat the oven to 375°F (190°C) and place the wings on a lined baking sheet. Heat them for about 10-15 minutes or until they are warmed through and crispy again. They also freeze well; just be sure to store them in an airtight container or freezer bag, where they can keep for up to three months.

Ingredients

Gather the following ingredients to make these delicious wings:

For the Wings

2 pounds chicken wings
1/4 cup soy sauce
1/4 cup honey
2 tablespoons sesame oil
4 cloves garlic, minced
1 inch fresh ginger, grated
1 tablespoon rice vinegar
1 tablespoon cornstarch
1/2 teaspoon black pepper
1/4 teaspoon red pepper flakes
Sesame seeds, for garnish
Chopped green onions, for garnish

Make sure to have everything prepped and ready before you start cooking!

Instructions

Follow these steps to create your sticky sesame chicken wings:

Marinate the Wings

In a large bowl, combine the soy sauce, honey, sesame oil, garlic, ginger, rice vinegar, cornstarch, black pepper, and red pepper flakes. Add the chicken wings and toss to coat. Cover and refrigerate for at least 30 minutes.

Bake the Wings

Preheat your oven to 400°F (200°C). Arrange the marinated wings on a lined baking sheet in a single layer. Bake for 25 minutes.

Baste and Finish

After 25 minutes, remove the wings from the oven and baste with the remaining marinade. Return to the oven and bake for an additional 15 minutes, until crispy and caramelized.

Garnish and Serve

Once done, take the wings out of the oven, sprinkle with sesame seeds and green onions. Serve warm with your favorite dipping sauce!

Enjoy the sticky goodness of these wings!

Pro Tips

For a more intense flavor, marinate the wings overnight in the fridge. You can also grill them for a smoky flavor if you prefer.

Substitutions and Dietary Swaps

If you're looking for a gluten-free option, you can swap out soy sauce with tamari sauce, which provides a similar umami flavor. Alternatively, coconut aminos can offer a sweeter taste without the gluten. For those who are honey-sensitive, you may use maple syrup or agave nectar as substitutes, maintaining the sweet element of the wings.

For a lower sodium option, try using low-sodium soy sauce or simply reduce the amount of sauce used in the marinade. This allows for the sweetness of the honey and the aromatic spices to shine through without being overwhelmed by saltiness.

Scaling the Recipe

Scaling up this recipe for a larger gathering is straightforward—just double the ingredients while ensuring your baking sheets have enough space to allow each wing to bake evenly. If you use more than one baking sheet, be sure to rotate them halfway through cooking to ensure even browning.

Conversely, if you want to make a smaller batch, simply adjust the quantities. Keep the ratios consistent so that the flavor profile remains intact. Reducing the chicken wings to just a pound still allows for that delicious marinating and baking process without sacrificing quality.

Flavor Variations

For those looking to spice things up, consider adding a splash of chili garlic sauce or a sprinkling of five-spice powder to the marinade. This can elevate the taste profile to a whole new level with an exciting burst of flavor that complements the sweetness beautifully.

Alternatively, for a more Asian-inspired twist, try incorporating a dash of hoisin sauce or even some orange zest into the marinade. The citrus notes will brighten the dish, and the hoisin adds a delicious depth that pairs wonderfully with sesame flavors.

Questions About Recipes

→ Can I use frozen chicken wings?

Yes, but make sure to thoroughly thaw them and pat dry before marinating.

→ How do I store leftovers?

Store any leftover wings in an airtight container in the refrigerator for up to 3 days.

→ Can I bake the wings instead of frying them?

Absolutely! Baking is a healthier option, and these wings turn out delicious when baked.

→ What’s a good side dish to serve with these wings?

These wings pair well with a fresh salad or some crispy fries.