Description
These Baked Honey Sesame Chicken Wings are a snack my mom often makes for us whenever we visit. Mom is one of the most savvy cooks I know; her recipes are so simple to prepare but always pack the biggest punch of flavor. These sesame wings are no exception – they’re made with 10 simple ingredients, the process is nearly entirely hands-off, & they’re perfectly sticky & savory-sweet!
What makes them so special is the honey sesame marinade. Similar to Mom’s famous teriyaki sauce, this marinade is equally savory, sweet, & aromatic, & it plays double duty in this recipe to keep prep streamlined & simple. First, you’ll marinate the chicken (the longer the better!), then you’ll bake the wings right in the marinade. It reduces & caramelizes as it cooks, creating a built-in wing sauce that’s sticky & finger licking-good!
We love to enjoy these honey sesame wings as a great weeknight dinner (served alongside rice & mac salad for a plate lunch-inspired meal, of course!), but they’re also a great crowd-pleasing party appetizer & game day sharable. Be sure to check out the blog post, above, for more serving suggestions!
Ingredients
- 3 1/2 pounds fresh chicken wing sections
- 1/2 cup soy sauce, can sub tamari if gluten-free
- 3 tablespoons honey
- 2 tablespoons dark brown sugar, can sub light brown sugar
- 1 1/2 tablespoons sesame oil
- 1 tablespoon finely chopped fresh ginger
- 1/4 teaspoon cayenne pepper
- 2 cloves garlic, finely chopped or grated
- 1 tablespoon sesame seeds
- 2 green onions, sliced
Instructions
- Prepare the honey sesame marinade & marinate the chicken wings: To a medium bowl or large liquid measuring cup, add the soy sauce, honey, dark brown sugar, sesame oil, ginger, cayenne pepper, & garlic. Whisk to combine well. Place the chicken wings in a large airtight container or resealable plastic bag. Pour the honey sesame marinade over top. Toss to combine well, ensuring all the of the chicken wings are coated. Cover/seal & transfer to the refrigerator to brine for at least 12 hours or up to 3 days. The longer you’re able to brine, the juicier & more flavorful your baked chicken wings will be.
- Baked honey sesame wings prep: At dinnertime, preheat the oven to 425 degrees F, ensuring a rack is positioned in the top 1/3 of the oven. Line a large, rimmed baking sheet with foil for easy clean-up. Place the chicken wings & marinade on the baking sheet, arranging the chicken wings in a single, even layer. Sprinkle sesame seeds over top.
- Bake the honey sesame chicken wings: Transfer the chicken wings to the oven. Bake 30 minutes, rotating the pan halfway through to promote even browning, or until an instant-read thermometer inserted in the thickest portion of a chicken wing drumette registers an internal temperature of 165 degrees F.
- Optional: Finish under the broiler: For a charred & glazey finish, transfer the baking sheet to the oven rack under the broiler. Turn the broiler on high & broil 2-3 minutes, or until the chicken is as browned as you’d like – be sure to keep a close eye on the chicken wings as they broil to prevent burning!
- Serve: Carefully remove the honey sesame chicken wings from the oven, allow to cool slightly, then garnish with green onions & serve immediately. Enjoy!
Notes
- 10-Minute Meal Prep: Nearly all of the active prep work for these baked honey sesame chicken wings come from marinating the wings. Up to 3 days before you’d like to bake the wings, marinate the chicken wings according to Step 1 of Recipe Directions, above. At dinnertime, all you have to do is preheat the oven – easy! (10 minutes active prep)