Sticky Baked Sesame Chicken Wings and 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.

Why you'll love these baked chicken wings with rice

• Asian marinade - is a perfect balance of sweet, sticky, spicy, savory and garlicky. 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.
• Healthy - the protein-rich chicken wings are covered in a umami soy glaze of tamari, honey and slightly spicy garlic chili sauce.
• Grain bowl - the fluffy bed of rice soaks up all the extra sticky sesame chicken wing sauce making it 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 Simple Teriyaki Chicken (easy 20 minute recipe) topped with some extra Easy Sticky Teriyaki Sauce and Marinade.

Jump to:

• Why you'll love these baked chicken wings with rice
• Noteworthy ingredients and substitutions
• How to make sesame chicken wings
• Tips, tricks and variations
• FAQs

Noteworthy 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.
• 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. I like using sambal oelek but you can swap in your favorite chili sauce or hot sauce.
• Honey - gives these sticky baked honey sesame chicken wings an irresistible glaze and makes them sticky sweet. Pure maple syrup will also work well.
• 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 for all ingredients and quantities.

How to make sesame chicken wings

1. Pat wings dry with paper towel. The drier the wings, the better the sesame marinade will stick.

4. Preaheat oven to 400°F. Line a large rimmed baking sheet with parchment paper.

7. 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.

8. Serve over rice with a sprinkle of sesame seeds, chopped roasted peanuts, cilantro and green onion. Any excess marinade will soak right into the rice.

Tips, tricks 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 they 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.

FAQs

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