Some nights you just want a dinner that everyone gets excited about. The kind that disappears as soon as it hits the table. These sticky sesame chicken wings and rice do exactly that. They're crispy on the outside, juicy inside, and coated in a sweet-savory glaze that clings to every bite (the kind that has people licking their fingers and asking for seconds).
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The best part? With a simple gluten-free marinade made from real ingredients you already have in the pantry, you'll have restaurant-level flavor right from your oven. It's an easy, hand-off recipe that solved the 'what's for dinner?' dilemma on busy weeknight, and it's impressive enough to serve on game day or at your next dinner party.
And here's where it stands apart: this isn't your average wing recipe. It's a family-tested, no-fuss favorite that pairs perfectly with fluffy rice (leftover or freshly made), veggies, or even a crisp salad. Once you taste that sticky, garlicky glaze, like in these sweet and sour turkey meatballs, you'll understand why this is one of those recipes that always gets requested.
Jump to:
- Why You'll Love These Chicken Wings and Rice
- Sesame Chicken Wings and Rice Recipe Ingredients
- How to Make Sesame Chicken Wings
- Sesame Chicken Wings Variations
- Serving Suggestions for Chicken Wings and Rice
- How to Store Sesame Chicken Wings
- Best Baked Chicken Wings FAQs
- Other Easy Chicken Recipes
- More Favorites from Eat Fresh Glow
- 📖 Recipe
- 💬 Comments
Why You'll Love These Chicken Wings and Rice
- 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.
- Umami Flavor: The 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.
Sesame Chicken Wings and Rice Recipe Ingredients
You'll need the following ingredients to make 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.
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.
Sesame Chicken Wings 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.
Serving Suggestions for Chicken Wings and Rice
- Fill half your plate with steamed vegetables like broccoli, snap peas, or roasted cauliflower to add color, fiber and balance.
- Add a side salad with fresh greens, cucumber ribbons, and a splash of rice vinegar or lemon for brightness.
- Add a spoonful of chili paste or extra red pepper flakes to the glaze for wings with serious heat.
- Swap the sesame glaze for a citrusy teriyaki sauce for a bright, umami-packed flavor.
How to Store Sesame Chicken Wings
The honey baked chicken wings can be stored in the fridge in an airtight container for 3-4 days.
Best Baked Chicken Wings FAQs
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.
They definitely can be! Baking skips all the heavy oil from deep-frying, so your wings stay crispy without the grease. And because you're making the sticky sesame glaze from scratch, you get to control how much sugar and sodium go in. Pair them with fluffy rice and a heap of veggies, and suddenly those wings feel a lot more like a balanced meal than a guilty pleasure.
Other Easy Chicken Recipes
More Favorites from Eat Fresh Glow
📖 Recipe
Sticky Baked Sesame Chicken Wings and Rice Recipe
Equipment
- 1 large bowl
- 1 rimmed baking tray (large shallow. baking pan)
- 1 small saucepan
Ingredients
Sesame marinade and wings:
- ⅓ cup tamari or coconut aminos
- 2 tablespoons toasted sesame oil
- 2-3 tablespoons minced fresh ginger
- 2 pounds (907 grams) chicken wings patted dry
Wing sauce:
- 2 tablespoons tamari
- ⅓ cup rice vinegar
- ⅓ cup honey or pure maple syrup
- 2 tablespoons chili garlic sauce
- 1 tablespoon sriracha sauce
- 2 cloves garlic, minced
Rice and garnish:
- 2 cups cooked rice white or brown
- 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.⅓ cup tamari or coconut aminos, 2 tablespoons toasted sesame oil, 2-3 tablespoons minced fresh ginger, 2 pounds chicken wings
- 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.2 tablespoons tamari, ⅓ cup rice vinegar, ⅓ cup honey or pure maple syrup, 2 tablespoons chili garlic sauce, 1 tablespoon sriracha sauce
- 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.2 cloves garlic, minced, 2 cups cooked rice, ¼ cup roasted peanuts, 1 tablespoon chopped green onions, 1 tablespoon chopped fresh cilantro, 1 tablespoon toasted sesame seeds
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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 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.
Heather says
I just made these for my family and they devoured them! We like our wings crispy, so thank you for the broiler tip. They turned out just how we like them!
Jacqui Wilson says
So glad you enjoyed the wings! We love our wings crispy too!