Sticky Baked Sesame Chicken Wings and Rice

• 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.

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.

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.

2. Whisk together tamari, toasted sesame oil, and fresh ginger in a small bowl.

3. 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.

4. 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).

5. 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.

6. 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.

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, green onion a grind of black pepper and sea salt. Any excess marinade will soak right into the rice.

Frequently asked questions