Sticky Sesame Chicken Wings with Honey-Soy Glaze

Sticky Sesame Chicken Wings

These split chicken wings are roasted until browned, then coated in a dark, glossy honey-soy glaze with garlic and toasted sesame oil. Adding the glaze near the end gives the wings time to cook through without exposing the honey to high oven heat for the full roast. A short final bake sets the coating so it clings to the drumettes and flats rather than pooling in the serving bowl.

Serves: 4 as an appetizer. Prep: 15 minutes. Cook: 40–50 minutes. Total: 55–65 minutes.

Ingredients for Sticky Sesame Chicken Wings

• 2 lb split chicken wings, drumettes and flats (900g)
• 1 tablespoon neutral oil, plus a little for the rack
• 1/3 cup honey (113g)
• 1/4 cup low-sodium soy sauce
• 1 tablespoon rice vinegar
• 2 teaspoons toasted sesame oil
• 2 garlic cloves, minced
• 1 tablespoon toasted sesame seeds
• 1 small green onion, thinly sliced

How to Make Sticky Sesame Chicken Wings

1. Prepare the pan: Preheat the oven to 425°F (220°C). Line a rimmed sheet pan with foil if desired, set an oven-safe wire rack securely inside it, and lightly oil the rack.
2. Arrange the wings: Pat the wings dry and toss with the neutral oil. Place them on the rack in a single layer with space between pieces. Use a second pan and rack if they do not fit without overlapping; crowded wings brown less evenly.
3. Roast: Roast uncovered for about 35–45 minutes, turning the wings halfway through. Start checking at 35 minutes. The wings should be browned, and an instant-read thermometer inserted into the thickest meat, away from bone, must read at least 165°F (75°C). Larger wings may need more time.
4. Simmer the glaze: While the wings roast, combine the honey, soy sauce, rice vinegar, toasted sesame oil, and garlic in a small saucepan. Bring to a gentle simmer over medium-low heat. Stir for about 4–6 minutes once it begins bubbling, until the glaze lightly coats a spoon.
5. Coat and set: Transfer the cooked wings to a clean bowl and toss with the warm glaze. Return them to the rack and bake for 3–5 minutes, watching closely. Remove them when the coating looks glossy and clings to the wings, before it smokes or develops blackened patches.
6. Garnish: Let the wings stand for about 3 minutes. Pile them loosely into a shallow bowl and scatter the toasted sesame seeds and green onion over the top.

Why Glaze the Wings Near the End?

The first roast browns and cooks the wings before the honey goes into the oven. Simmering the glaze separately until it coats a spoon helps it stick; if it still runs off the spoon like a thin liquid, give it a little more time over gentle heat. The final bake sets the glaze, so do not use it to finish undercooked wings.

Serving and Variations

Serve the wings in a shared bowl, with rice alongside for a more substantial meal. For gentle heat, whisk 1–2 teaspoons Sriracha into the glaze before simmering. For a different sticky glaze, try these honey-hoisin chicken wings.

How to Store and Reheat Leftovers

Refrigerate leftover wings promptly in an airtight container and use within 3–4 days. Reheat in a moderate oven until thoroughly hot and the thickest meat reaches 165°F. The glaze and skin will be softer than when freshly made.

Nutrition

Approximate per appetizer serving, based on 4 servings: 420 calories, 27g protein, 24g fat, and 26g carbohydrates. Approximate per 100g of finished edible wings: 255 calories, 16g protein, 15g fat, and 16g carbohydrates. Values vary with wing size, the amount of edible meat, and how much glaze remains on the wings.