Sticky Sesame Chicken Wings (2024)

1 large garlic clove

3/4 teaspoon salt

2 tablespoons soy sauce

2 tablespoons hoisin sauce

2 tablespoons mild honey

1 teaspoon Asian sesame oil

Pinch of cayenne

3 lb chicken wingettes or chicken wings (see cooks' note, below)

1 1/2 tablespoons sesame seeds, lightly toasted

1 scallion (green part only), finely chopped

If using chicken wings instead of wingettes, cut off and discard tips from chicken wings with kitchen shears or a large heavy knife, then halve wings at joint.

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• This is a great recipe Sticky Sesame Chicken Wings , had fun making it over the weekend. Recreated the meal that I get from <a href="https://www.flexpromeals.com/" target="_blank" rel="noopener noreferrer ugc">https://www.flexpromeals.com/</a> delivered. Good quality and fresh.

  • Vadim

  • 9/30/2023

• One of the best chicken dish forever, I made it many time in my home to follow your guide line and get amazing taste. Especially the sauce tossed with chicken gives a delicious flavor. My observation regarding this dish is if you want spicier you must use hot sauce and red chili. Thanks for sharing with us.

  • eworldcooking

  • india

  • 1/4/2019

• These are wings, and certainly not a health food. Don’t even try to pretend. That said, I deep fry my wings first for a few minutes to crisp the skin and partially cook (no seasoning, just patted dry). I then toss with this sauce, which is heavenly, and bake for the allotted time. They come out perfect, sticky, and very flavorful. I have used this sauce recipe time and time again, it’s my favorite.

  • Penncook

  • 3/25/2018

• Very tasty and juicy, esp. if you use mid joints (my favorite part). Roasted at 400F for 30 mins. Simple and quick, next time might add more cayenne pepper or chopped serrano chiles.

  • foofoodie

  • 3/30/2017

• I thought these came out great! I did as other users suggested and doubled the garlic. Did not have cayenne, so substituted red pepper flakes. I also sprinkled the wingettes with some freshly ground black pepper before popping them in the oven. Also, after the flip halfway through, I spooned the juices/sauce in the pan onto the chicken, I think this did help make them more glazed and ooey-gooey at the end, since the sauce is thin and slides off. Did not pre-marinate. 35 mins at 425 worked just great for me -- I did cover the pan with aluminum foil and use the top oven rack, if you're wondering.In short, if you're a wing connoisseur who's looking for a super spicy, aggressively seasoned wing -- this recipe is not for you. But for a simple, sweet and tangy recipe, the hubby and I liked it just fine! Served it for lunch with some white jasmine rice and roasted broccoli florets.

  • unicornonthecob

  • Los Angeles

  • 10/28/2015

• I have made these wings several times and I am never disappointed. Really easy and really good recipe to keep.

  • determinedtocook

  • Jamaica

  • 5/1/2015

• I have made these many times and they are always delicious. The only change I make is that I cook them longer than the recipe says, about an hour at 400. Easy and a real crowd pleaser!

  • danale12

  • Amsterdam by way of Pittsburgh and Tel Aviv

  • 3/8/2015

• Very disappointing. Cooking time is way off, wings were not done after 40 minutes at 425 degrees. Amazing lack of flavor considering all the ingredients that go into the sauce. Cannot really understand the excitement for this bore.

  • RSMMathews

  • New York City

  • 1/26/2015

• Found this recipe too one-dimensional. Sweetness was a bit overbearing. Made these a second time but used a little less soy, added Thai fish sauce to compensate plus a couple tablespoons of rice vinegar. Gave the wings some more complex and layered flavors. This recipe is a great starting point, though. If you like sweet and sticky, do this. If you want a bit more, experiment!

  • kiddart

  • Clinton, NJ

  • 8/19/2014

• Easy, delicious and addictive. These will definitely go into my repertoire. As other reviewers had suggested, I amped up the sauce a bit, adding extra garlic and a good tablespoon of siracha.

  • mgoeh

  • 9/29/2013

• Super tasty recipe. We grilled the wings instead, and it added a delicious crunchiness.

  • RaquelSimonne

  • Mexico City, Mexico

  • 8/26/2013

• I made this for dinner one night, The flavor is perfect! I came across this recipe after trying some at a resturant. The flavor was spot on. My only issue was the wings seemed a bit too gummy. So next time I'll try and fry them like I do my other wings and thicken the sauce a bit more before tossing them in it

  • xxQueenxo

  • 5/30/2013

• This one is fun! It's a go-to recipe in our house when we want a variation on the BBQ or Buffalo wing approach.My rating is based on doing it as written... but if you're garlic fans like we are, go ahead and amp it up a bit. Won't hurt a thing!

  • markinmaine

  • 5/6/2013

• Made this on "wing night" along with 3other sauces (two bottled + a homemadejerk sauce). I tossed these wings withthe sauce after baking, then put themback in the oven for a short time tolet caramelize. This turned out wellenough, but next time I will definitelyadd the sauce to the wings beforebaking (as the recipe intends), to getthe sauce really nice and sticky.

  • lschmidt

  • Portland, OR

  • 1/15/2013

• This recipe is light in flavor. I took the juices from the pan, added more Hoisin & some Sriracha sauce and simmered it down to use as a dipping sauce. I also broiled the chicken in the last 5 minutes. Next time I'll try grilling on electric grill to get a crispier texture.

  • sfgrump

  • SF, CA

  • 1/12/2013

TagsAsianChicken WingChickenPoultryMainStarterDinnerDairy FreeRoastGourmet