Korean Sticky Sesame Chicken Wings

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.

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Recipe

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5 from 1 vote

Korean Sticky Sesame Chicken Wings

Total Time45 minutes mins

Course: Appetizer, Main Course

Cuisine: Korean

Keyword: chicken

Servings: 4

Author: Christine Ma

Ingredients

Chicken wings

• 2 pounds chicken wings
• 1 teaspoon garlic powder
• ½ teaspoon ginger powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ cup cornstarch

Glaze

• 1 tablespoon oil
• 2 cloves garlic minced
• 1 Thai chili chopped
• ⅓ cup soy sauce
• ½ cup honey
• 2 tablespoons clear rice wine
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 1 tablespoon sesame seeds
• 2 tablespoons chopped scallions for garnish

Instructions

• 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.

Notes

You can choose to cook the wings in the oven, air fryer, or deep fryer. If cooking the wings in the air fryer, cook them at 400 degrees for 20-25 minutes, flipping them over halfway through.

Step-by-step instructions

Step 1: Marinate chicken wings

Ready to get started? Let's jump right in!

First things first, season the chicken wings with garlic powder, ginger powder, salt, and pepper. Then, toss them with a good amount of cornstarch.

The cornstarch will give the chicken wings a nice, lovely crust and a little extra crunch.

When I was a private chef catering lunches for about 30 people daily, I would sometimes prepare chicken wings. Whenever I did, I always baked them instead of frying. Not only is it more convenient, but it's also less messy and healthier.

Preheat your oven 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.

For the clear rice wine, feel free to use sake.

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!

For another delicious and easy Korean dish, check out these Vietnamese-style meat jun, Korean spicy pork stuffed mushrooms, and Korean BBQ beef sliders!

Make-ahead and storage

• Make-ahead: 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.
• Store: Keep leftovers in an airtight container in the refrigerator for up to 3 days.

More Korean recipes

Looking for more Korean dishes? Try these: