Sticky baked sesame chicken wings and rice is 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.
2cupscooked rice (white or brown; follow rice recipe on package directions)
¼cuproasted peanuts, chopped
1tablespoonchopped green onions (green parts only)
1tablespoonchopped fresh cilantro
1tablespoontoasted 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, sesame seeds, and 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 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.