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    Eat Fresh Glow » Recipes » Dinner

    Sticky Baked Sesame Chicken Wings and Rice

    Published: Jun 1, 2022 · Modified: Apr 19, 2023 by Jacqui Wilson · This post may contain affiliate links

    Jump to Recipe
    two bowls of chicken wings over rice with extra bowl of rice.
    two bowls of chicken wings over rice with extra bowl of rice.

    Sticky baked sesame chicken wings and rice is the perfect balance of honey sweet, savory and sticky. Easy to make and perfectly delicious chicken wings as a main dish or appetizer.

    baked sesame chicken wings on white rice in white bowl with blue napkin and sprinkle of sesame seeds.
    • Asian marinade - is a perfect balance of sweet, sticky, spicy, savory and garlicky for sesame wings. Also, gluten-free and no frying.
    • Easy - this easy and healthy honey sesame chicken wing recipe will quickly become a family favorite.
    • Versatile - eat it as an appetizer or as a meal. Perfect for picnics, bbqs, or game-day snacking during super bowl.
    • Healthy - the protein-rich chicken wings are covered in a umami soy glaze of tamari, honey and slightly spicy garlic chili sauce.
    • Grain bowl - baked chicken wings with rice in a fluffy bed of rice soaking up all the extra sticky sesame chicken wing sauce. The perfect match to turn an appetizer into a meal.

    What goes with chicken wings and rice? Enjoy these sesame honey chicken wings and rice with a side of Crunch Cabbage Salad with Mint, Kale Mango Salad with Honey Lime Vinaigrette or my Maple Sriracha Roasted Cauliflower. Or, if you're in the mood for more chicken, try my Zesty Baked Italian Style Chicken Wings or my Simple Teriyaki Chicken (easy 20 minute recipe) topped with some extra Easy Sticky Teriyaki Sauce and Marinade.

    Jump to:
    • Key ingredients and substitutions
    • Expert tips and variations
    • How to make sesame chicken wings
    • Frequently asked questions
    • Other easy recipes to try
    • Recipe

    Key ingredients and substitutions

    ingredients photo for sesame chicken wings.
    • Tamari and toasted sesame oil - gives a nice depth of umami flavor. You can also substitute gluten-free soy sauce or coconut aminos which can be found in most grocery stores.
    • Fresh ginger - adds an Asian flare and pop of fresh flavor.
    • Chicken wings - I use the drumette and wingette. Make sure to pat the wings dry to help the marinade stick.
    • Chili garlic sauce and sriracha - adds a little spicy pop alongside mince garlic cloves. I like using sambal oelek but you can swap in your favorite chili sauce or hot sauce and a pinch of cayenne pepper or red pepper flakes.
    • Honey - gives these sticky baked honey sesame chicken wings an irresistible glaze and makes them sticky sweet. Pure maple syrup will also work well for sticky chicken wings.
    • Fresh herbs - will make this chicken recipe pop! Use a mix of your favorite herbs. I like to use cilantro or parsley, oregano and rosemary.
    • Toasted sesame seeds - make a great crunchy garnish. A quick toast in a dry frying pan will elevate these flavorful sesame chicken wings.

    See recipe card below for all ingredients and quantities.

    Tip: pat wingettes and drumettes dry with paper towels. The drier the wings, the better the sesame marinade will stick.

    Expert tips and variations

    • Dry the wings - make sure to pat the chicken wings dry with paper towel before adding the marinade. The drier the wings, the better the sesame marinade will stick.
    • Crispy wings - if you like your wings a little more crispy, turn on the broiler at the end of cooking and broil the wings on both sides for a minute or two. Keep a close eye on them because these sticky sesame chicken wings can burn in an instant!
    • In a hurry? - add the marinade and bake right away. The wings are still amazing, just not quite as deeply flavored and tender as they would if marinated.
    • Storage - the honey baked chicken wings can be stored in the fridge in an airtight container for 3-4 days.

    How to make sesame chicken wings

    1. Pat wings dry with paper towel. The drier the wings, the better the sesame marinade will stick.
    process shot of raw chicken wings in large bowl next to small bowl of marinade.
    1. Whisk together tamari, toasted sesame oil, and fresh ginger in a small bowl.
    process shot of raw wings tossed in marinade.
    1. Make sure to dry wings with paper towels and add marinade to chicken wings, toss to coat. Cover and place in fridge for 1 hour.
    1. Preheat oven to 400°F. Line a large rimmed baking sheet or large shallow baking pan with parchment paper (I prefer not to use nonstick cooking spray or aluminum foil).
    process shot of raw wings with marinade on baking sheet.
    1. With tongs, transfer wingettes from sauce and place on prepared sheet pan, careful not to overlap. Bake on middle oven rack in preheated oven for 30 minutes until golden brown.
    process shot of sesame wing sauce in saucepan.
    1. Meanwhile, stir together 2 tablespoons tamari, rice vinegar, honey, chili garlic sauce, sriracha and garlic in a small saucepan. Bring to a boil, reduce heat to low, and simmer for 30 minutes, until syrupy and thick.
    1. When done baking, finished wings will be golden and crispy with an internal temperature of 165°F. Remove from oven and toss with syrupy sticky wing sauce.
    1. Serve over rice with a sprinkle of sesame seeds, chopped roasted peanuts, cilantro, green onion a grind of black pepper and sea salt. Any excess marinade will soak right into the rice.

    Frequently asked questions

    How long are chicken wings good for?

    According to the FDA, baked chicken wings will last in the fridge for 3-4 days. They can be left at room temperature for under 2 hours. To check for doneness, insert an instant-read thermometer, carful not to touch the bone. Wings are done when internal temperature reads 165 degrees F.

    How many chicken wings in a pound?

    There are about 12 chicken wing drumettes and wingettes in a pound. Whole chicken wings will yield about 6 wings in a pound.

    sticky sesame chicken wings on bed of rice with cilantro, peanuts, sesame seeds and green onions sprinkled.

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    Did you make this recipe? Leave a review and ⭐️⭐️⭐️⭐️⭐️ rating below!

    Recipe

    baked sticky sesame chicken wings on bed of rice on white plate.

    Sticky Baked Sesame Chicken Wings and Rice

    5 from 2 votes
    Sticky baked sesame chicken wings and rice is the perfect balance of honey sweet, savory and sticky. Easy to make and perfect as a main dish or appetizer.
    Print Recipe Pin Recipe Rate Recipe
    Prep Time10 minutes mins
    Cook Time30 minutes mins
    Total Time40 minutes mins
    Servings: 6 servings
    Calories: 572kcal

    Equipment

    • 1 large bowl
    • 1 rimmed baking tray (large shallow. baking pan)
    • 1 small saucepan

    Ingredients

    Sesame marinade and wings:

    • ⅓ cup tamari (gluten-free) or coconut aminos
    • 2 tablespoons toasted sesame oil
    • 2-3 tablespoons minced fresh ginger
    • 2 pounds (900 grams) chicken wings, patted dry

    Wing sauce:

    • 2 tablespoons tamari (gluten-free)
    • ⅓ cup rice vinegar
    • ⅓ cup honey or pure maple syrup
    • 2 tablespoons chili garlic sauce
    • 1 tablespoon sriracha
    • 2 cloves garlic, minced

    Rice and garnish:

    • 2 cups cooked rice (white or brown; follow rice recipe on package directions)
    • ¼ cup roasted peanuts, chopped
    • 1 tablespoon chopped green onions (green parts only)
    • 1 tablespoon chopped fresh cilantro
    • 1 tablespoon toasted sesame seeds

    Instructions

    • Marinate wings:
      In a large bowl, whisk together tamari, toasted sesame oil, and fresh ginger. Dry wings with paper towels and add chicken wings, toss well to coat. Cover and marinate in fridge for 1 hour or overnight.
    • Bake:
      Preheat oven to 400°F. Line a large rimmed baking sheet with parchment paper. With tongs, transfer wingettes from sauce and place on prepared baking sheet, careful not to overlap. Bake in preheated oven for 30 minutes or until golden and crispy. Internal temperature should reach 165°F. 
    • Prepare wing sauce while wings are baking: In a small saucepan, stir together 2 tablespoons tamari, rice vinegar, honey, chili garlic sauce, sriracha and garlic. Bring to a boil, reduce heat to low, and simmer for 30 minutes, until syrupy and thick.
    • Coat wings: Transfer wings to a large bowl and add sauce. Toss to coat.
    • Serve:
      Serve wings over a bed of cooked rice. Garnish with roasted peanuts, green onions, cilantro and sesame seeds a grind of black pepper and sea salt.

    Notes

    Pat chicken wings dry with paper towel before adding marinade. The drier the wings, the better the sesame marinade will stick.
    For crispier wings, turn on the broiler at the end of cooking and broil wings on both sides for a minute or two. Keep a close eye on them because they can burn in an instant!

    Nutrition

    Serving: 4wings | Calories: 572kcal | Carbohydrates: 70g | Protein: 23g | Fat: 22g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 63mg | Sodium: 1103mg | Potassium: 342mg | Fiber: 2g | Sugar: 17g | Calcium: 55mg | Iron: 2mg
    Author: Jacqui Wilson
    Course: dinner
    Cuisine: Asian
    Diet: Gluten Free

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    WELCOME !

    I'm so happy you're here! My name is Jacqui - I'm a recipe developer, registered holistic nutritionist and culinary nutrition expert. I love all things healthy, and my goal is to inspire you to lead a healthy life through wholesome food that leaves you nourished, satisfied and energized! You'll find simple, easy-to-make naturally gluten-free, refined sugar-free and mostly dairy-free recipes your family will love!

    Learn more about me →

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