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Crispy Sesame Glazed Chicken Wings

Crispy Sesame Glazed Chicken Wings

Golden crispy chicken wings coated in a sweet and savory sesame glaze that's absolutely irresistible.

Crispy Sesame Glazed Chicken Wings

Golden crispy chicken wings coated in a sweet and savory sesame glaze that's absolutely irresistible.

1 hour

Prep Time

45 minutes

Cook Time

easy

Level

Serves 4

Servings

1 hour

Prep Time

45 minutes

Cook Time

easy

Level

Serves 4

Servings

These crispy sesame glazed chicken wings are the perfect combination of crunchy texture and bold flavor. The wings are baked until golden and crispy, then tossed in a glossy sesame glaze that balances sweet honey, savory soy sauce, and nutty sesame oil. Whether you’re hosting a game day party or looking for a family-friendly dinner, these wings deliver restaurant-quality results right from your own kitchen. The best part? They’re baked, not fried, making them a bit lighter while still achieving that coveted crispy skin.

Ingredients

  • chicken wings
    3
    pounds
  • baking powder
    2
    tablespoons
  • salt
    1
    teaspoon
  • black pepper
    1/2
    teaspoon
  • honey
    1/3
    cup
  • soy sauce
    1/4
    cup
  • rice vinegar
    3
    tablespoons
  • sesame oil
    2
    tablespoons
  • garlic
    2
    cloves
  • fresh ginger
    1
    tablespoon
  • cornstarch
    1
    tablespoon
  • sesame seeds
    2
    tablespoons
  • green onions
    2
    whole

Tips

  1. Spicy Sesame Wings: Add 1-2 teaspoons of sriracha or chili garlic sauce to the glaze for heat.

  2. Orange Sesame Wings: Replace rice vinegar with fresh orange juice and add 1 teaspoon orange zest to the glaze.

  3. Korean-Style: Add 1 tablespoon gochujang to the glaze and garnish with kimchi on the side.

  4. Maple Sesame: Substitute maple syrup for honey for a deeper, more complex sweetness.

  5. Air Fryer Version: Cook wings in air fryer at 380°F for 25-30 minutes, shaking basket every 10 minutes.

Storage

Store leftover wings in the refrigerator for up to 3 days in an airtight container. Reheat in a 400°F oven for 8-10 minutes to restore crispiness. The glaze can be made up to 3 days ahead and stored separately in the fridge.

Steps:

Prepare the Wings

Preheat your oven to 425°F (220°C). Pat the chicken wings completely dry with paper towels. In a large bowl, toss the wings with baking powder, salt, and black pepper until evenly coated. The baking powder is key for achieving crispy skin.

Arrange for Baking

Line a large baking sheet with parchment paper or place a wire rack on top of the baking sheet. Arrange the seasoned wings in a single layer, making sure they don't touch each other. This allows hot air to circulate around each wing for maximum crispiness.

Bake the Wings

Bake the wings for 35-40 minutes, flipping them once halfway through cooking. The wings are done when they're golden brown and the internal temperature reaches 165°F (74°C). The skin should be crispy and pull away easily from the meat.

Make the Sesame Glaze

While the wings are baking, prepare the glaze. In a small saucepan, whisk together honey, soy sauce, rice vinegar, sesame oil, minced garlic, and grated ginger. Bring the mixture to a gentle simmer over medium heat.

Thicken the Glaze

In a small bowl, whisk cornstarch with 2 tablespoons of water to create a slurry. Add this to the simmering glaze and stir constantly for 2-3 minutes until the sauce thickens and becomes glossy. Remove from heat.

Glaze and Serve

Transfer the hot, crispy wings to a large bowl and pour the warm sesame glaze over them. Toss gently to coat all wings evenly. Sprinkle with sesame seeds and sliced green onions before serving immediately.

Nutritions

  • Calories

    385 kcal

    Energy

    1611 kJ

    Protein

    28 g

    Fat

    22 g

    Carbohydrates

    18 g

    Fiber

    1 g

    Sugars

    16 g

    Salt

    1.8 g

Recipe Variations

This recipe is easy to adapt to your taste. Try one of the variations below to change the flavor or ingredients.

  1. Spicy Sesame Wings: Add 1-2 teaspoons of sriracha or chili garlic sauce to the glaze for heat.

  2. Orange Sesame Wings: Replace rice vinegar with fresh orange juice and add 1 teaspoon orange zest to the glaze.

  3. Korean-Style: Add 1 tablespoon gochujang to the glaze and garnish with kimchi on the side.

  4. Maple Sesame: Substitute maple syrup for honey for a deeper, more complex sweetness.

  5. Air Fryer Version: Cook wings in air fryer at 380°F for 25-30 minutes, shaking basket every 10 minutes.

FAQ

Yes, but make sure to thaw them completely and pat them very dry before seasoning. Frozen wings tend to release more moisture, which can prevent proper crisping.
You can substitute with white wine vinegar or apple cider vinegar. The flavor will be slightly different but still delicious.
The skin should be golden brown and feel firm to the touch. When you lift a wing, the skin shouldn’t feel soft or rubbery – it should have a slight resistance.
Absolutely! The glaze can be made up to 3 days in advance and stored in the refrigerator. Just warm it gently before tossing with the hot wings.
These wings contain soy sauce which typically contains gluten. To make them gluten-free, substitute with tamari or coconut aminos.