Name: Sticky Soy and Sesame Chicken Wings
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 2 lbs Chicken wings, split into drums and flats; 0.5 cup Low-sodium soy sauce; 0.33 cup Honey; 2 tbsp Rice vinegar; 3 cloves Garlic, minced; 1 tbsp Fresh ginger, grated; 1 tsp Toasted sesame oil; 1 tbsp Cornstarch; 1 tbsp Toasted sesame seeds; 2 stalks Green onions, sliced

"These sticky soy and sesame chicken wings are the perfect balance of sweet and savory, featuring a rich, glossy glaze that clings beautifully to every bite. Finished with toasted sesame seeds and fresh scallions, they are an addictive choice for any party or family dinner."

Ingredients

Qty	Item
2 lbs 900 g	Chicken wings, split into drums and flats
0.5 cup 120 ml	Low-sodium soy sauce
0.33 cup 80 ml	Honey
2 tbsp 30 ml	Rice vinegar
3 cloves 15 g	Garlic, minced
1 tbsp 15 g	Fresh ginger, grated
1 tsp 5 ml	Toasted sesame oil
1 tbsp 15 g	Cornstarch
1 tbsp 15 g	Toasted sesame seeds
2 stalks 20 g	Green onions, sliced

How to Make Sticky Soy and Sesame Chicken Wings

Preheat your oven to 400°F (200°C). Line a baking sheet with foil and place a wire cooling rack on top to ensure the wings get crispy on all sides.

Pat the chicken wings thoroughly dry with paper towels. Toss them in a large bowl with a pinch of salt and a light coating of oil or baking powder for extra crunch.

Arrange the wings in a single layer on the wire rack and bake for 30-35 minutes, turning halfway through, until the skin is golden brown and crispy.

While the wings are baking, combine the soy sauce, honey, rice vinegar, minced garlic, and grated ginger in a small saucepan over medium heat.

Whisk the cornstarch with 1 tablespoon of cold water to create a slurry. Stir this into the simmering sauce and cook for 2-3 minutes until the glaze is thick enough to coat the back of a spoon.

Remove the sauce from heat and stir in the toasted sesame oil.

Once the wings are done, transfer them to a large clean bowl. Pour the warm glaze over the wings and toss until every wing is evenly coated.

Serve immediately on a platter garnished generously with toasted sesame seeds and sliced green onions.

·
For maximum crispiness, toss the dry wings in 1 tablespoon of baking powder before baking; it helps break down the skin protein for a crunchier texture.
·
Ensure the wings are completely dry before baking; any moisture will steam the wings rather than crisping them.
·
If you prefer a spicy kick, add a teaspoon of Sriracha or Gochujang to the sauce while it simmers.

Frequently Asked Questions

Can I make these in an air fryer?

Yes! Air fry the wings at 400°F (200°C) for 18-22 minutes, shaking the basket halfway through, then toss in the prepared sauce.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to restore the texture.

Can I make this recipe gluten-free?

Absolutely. Simply swap the soy sauce for tamari or coconut aminos to keep the recipe gluten-free.

Why is my glaze not thickening?

Ensure the sauce reaches a simmer before adding the cornstarch slurry, and give it a minute or two to react with the heat.

Video Tutorials

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