The ultimate crowd-pleaser: Sticky Baked Sesame Chicken Wings with Rice! These wings strike the perfect balance of honey sweetness, savory goodness, and that irresistible stickiness. Whether you're gearing up for game day, a cozy family night, or just looking for a tasty appetizer, this recipe has you covered.
Sticky sesame chicken wings are the perfect balance of honey sweet, savory and sticky. Easy to make and perfectly delicious chicken wings as a main dish or appetizer.
Our sesame wings boasts a gluten-free Asian marinade that's a symphony of sweet, sticky, spicy, savory, and garlicky flavors. And the best part? No frying involved!
These wings are not just easy to make but also a delicious recipe for the whole family. Happy cooking and get ready to score big with these baked sesame chicken wings!
Why You'll Love This Recipe
- Extra easy: these crispy asian chicken wings are a breeze to make the first time. With a simple sauce recipe and easy baking steps, it comes together in no-time. An easy recipe that will be a family favorite.
- Versatile: more than just a perfect appetizer, they're a meal! Crispy baked wings nestled in a fluffy bed of rice, soaking up all that extra sticky goodness. The perfect blend of flavors that turns an appetizer into a wholesome main dish. Pair with a side of zucchini ribbon salad or roasted broccolini for that extra punch.
- Healthy: the protein-rich chicken wings are covered in a umami soy glaze of tamari, honey and slightly spicy garlic chili sauce.
- Grain bowl: crispy chicken wings 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.
Enjoy these sesame honey chicken wings and rice with a side of Crunch Cabbage Salad, Kale Mango Salad or my Maple Sriracha Roasted Cauliflower. Or, if you're in the mood for more chicken, try some new recipes like Zesty Baked Italian Style Chicken Wings or my Simple Teriyaki Chicken topped with some extra Easy Sticky Teriyaki Sauce.
Key ingredients and substitutions
- 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.
How to Make Sesame Chicken Wings
- Pat wings dry with paper towel. The drier the wings, the better the sesame marinade will stick.
- Whisk together tamari, toasted sesame oil, and fresh ginger in a small bowl.
- 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.
- 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).
- 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.
- 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.
- 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.
- Serve over rice and sprinkle sesame seeds, chopped roasted peanuts, cilantro, green onion a grind of black pepper and sea salt on top. Any excess marinade will soak right into the rice.
Expert Tips and Variations
- Dry the wings: make sure to pat the chicken wings dry with paper towel before adding 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.
According to the USDA, 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, careful not to touch the bone. Wings are done when internal temperature reads 165 degrees F.
There are about 12 chicken wing drumettes and wingettes in a pound. Whole chicken wings will yield about 6 wings in a pound.
Share this deliciousness at game day gatherings like super bowl, picnics, or BBQs - it's a guaranteed hit. They will have everyone reaching for more. Serve it up on a big platter for that wow factor! Pair with some caramelized brussels sprouts, maple sriracha cauliflower or some crispy smashed potatoes to round out you meal.
Patience, my friend! Marinate the wings beforehand, letting them soak up all that sesame goodness. Then bake to golden perfection. And if you crave that extra crunch, try broiling for a charred, glazed finish. Only a few minutes under high heat can transform these wings into sweet, gooey, caramelized perfection.
Make sure to pat the wings dry before marinating. The drier, the better! For an extra crispy kick, broil them at the end. Trust me, it's worth the wait.
Other Easy Recipes to Try
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Sticky Baked Sesame Chicken Wings and Rice
- 1 large bowl
- 1 rimmed baking tray (large shallow. baking pan)
- 1 small saucepan
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
- 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
- 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, sesame seeds, and a grind of black pepper and sea salt.
- 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 broiler at the end of cooking and broil wings on both sides for a minute or two. Keep a close eye, they can burn in an instant!
- Store leftovers in an airtight container in the fridge for 3-4 days.