For a quick meal, whip up these Korean sticky sesame chicken wings. Baked and not fried, these wings come together in a cinch and are a definite crowd-pleaser.
Korean Sticky Sesame Chicken Wings
- 2 lb chicken wings
- 1 teaspoon garlic powder
- ½ teaspoon ginger powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup cornstarch
- 1 tablespoon oil
- 2 cloves garlic minced
- 1 Thai chili chopped
- ⅓ cup soy sauce
- ½ cup honey
- 2 tablespoons rice wine
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon sesame seeds
- 2 tablespoons chopped scallions for garnish
- Preheat oven to 425 degrees F. Spray a baking sheet with cooking spray.
- Toss the chicken wings with garlic powder, ginger powder, salt, pepper, and cornstarch, making sure every nook and cranny is well coated. Spread the chicken wings on the prepared baking sheet, giving them plenty of space. Let sit for 10 minutes. Bake the chicken wings for 20 minutes. Flip them over and bake for another 5-7 minutes or until golden brown.
- Meanwhile, make the glaze. Heat 1 tablespoon oil in a large saucepot or wok over medium heat. Add the garlic and Thai chili and saute for 30 seconds. Add the soy sauce, honey, rice vinegar, rice wine, and sesame oil, and bring to a simmer. Continue to simmer for 4-5 minutes or until slightly thickened, stirring frequently.
- Add the chicken wings to the sauce and simmer for 1 minute, tossing to coat. Remove from heat and sprinkle the sesame seeds and scallions on top. Serve immediately.
Watch how to make this:
Ever since I started watching Korean dramas, I crave Korean food...constantly. No matter what type of show it is, they're always eating something delicious. So, to satisfy my cravings, or more specifically my Korean fried chicken cravings, I decided to make Korean sticky sesame chicken wings. Instead of the popular spicy Korean fried chicken, this version has a sweeter glaze but is still incredibly delicious. Give them a try and I don't think you'll regret it!
I love chicken wings for two reasons. First, they're just darn delicious no matter how you season them. And two, they're so easy to make. These Korean sticky sesame chicken wings are no different. Just season, bake, and toss in a glaze and they're ready to be devoured.
- Chicken wings: Chicken wings are the jointed portions of chicken that are typically deep-fried, grilled, or baked. Chicken drumettes or other cuts with bones can be used as alternatives. If using chicken drumsticks or thighs, adjust the cooking time as necessary.
- Cornstarch: A fine, powdery substance made from the starch of corn kernels that creates a crispy coating for the chicken. You can also use potato starch.
- Thai chile: Small, potent peppers used to add a spicy kick. You can omit it if desired.
- Soy sauce: The sauce flavors the glaze, adding a salty component. You can also use tamari for a gluten-free version.
- Honey: Balances the soy sauce, adding sweetness to the glaze. You can also use brown sugar instead.
- Rice vinegar: The mild, slightly sweet vinegar adds a touch of acidity, balancing the sweet honey and salty soy sauce.
- Rice wine: The clear fermented liquid made from rice adds another layer of flavor. If you can't find rice wine, use dry sherry instead.
- Sesame oil: A nutty oil that adds richness to the glaze.
How to Make Korean Sticky Sesame Wings
Step 1: Marinate chicken wings
Season the chicken wings with garlic powder, ginger powder, salt, and pepper, and toss it with a good amount of cornstarch. The cornstarch will give the chicken wings a nice lovely crust and a little extra crunch.
I chose to bake my chicken wings but you can also deep-fry them. Preheat your own to 350 degrees F and fry the chicken for about 7-8 minutes or until golden brown. Remove the chicken wings and lay them on paper towels to absorb the excess oil.
Step 2: Make the glaze
While the chicken wings are cooking, make the glaze. Nothing too fancy over here, just a combination of Asian staple ingredients simmered together. If you want to keep the wings mild, omit the Thai chile. However, if you like that extra kick, add an extra Thai chile.
Once the sauce is slightly thickened, add the chicken wings and toss to coat. Let the wings simmer for 1 minute to really absorb the glaze. Finish the wings with a sprinkle of sesame seeds and chopped scallions and they're ready to be served.
I mean, just by looking at these Korean sticky sesame chicken wings I know they're going to be delicious. And I wasn't wrong. I can gladly say, my cravings are satisfied!
How can I make this recipe gluten-free?
Substitute the soy sauce for tamari.
Can I substitute the chicken wings for another cut?
Absolutely, you can use chicken drummettes, chicken thighs, drumsticks, or breasts. You can also use the glaze for fried tofu or baked salmon for a completely different but still delicious meal.
Can I prepare these wings ahead of time?
Although they are best served immediately, you can bake the wings and make the sauce ahead of time. Just before serving, reheat the wings in the oven or air fryer and reheat the sauce. Toss the wings in the sauce and serve immediately.
For another Asian fried chicken recipe, check out this Szechuan Nashville fried chicken recipe!