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Home » Recipes » Chicken and Turkey

Korean Sticky Sesame Chicken Wings

Published: Apr 2, 2021

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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!

korean sticky sesame chicken wings
korean sticky sesame chicken wings
Print Recipe

Korean Sticky Sesame Chicken Wings

Total Time45 mins
Course: Appetizer, Main Course
Cuisine: Korean
Keyword: chicken
Servings: 4
Author: Cherry on My Sundae

Ingredients

Chicken wings

  • 2 lb 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
  • 1 tablespoon rice vinegar
  • 2 tablespoon rice wine
  • 1 tablespoon sesame oil
  • 1 tablespoon sesame seeds
  • 2 tablespoon chopped scallions for garnish

Instructions

  • Preheat oven to 425 degrees F.
  • 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 a 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.

**Helpful tips and common mistakes

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.

dry marinate the chicken

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.

ingredients for the sauce

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.

toss chicken wings in sauce

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.

korean sticky sesame chicken wings

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! 

korean sticky sesame chicken wings

For another Asian fried chicken recipe, check out this Szechuan Nashville fried chicken recipe!


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Reader Interactions

Comments

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  1. Alice

    July 27, 2021 at 2:44 am

    Would boneless chicken thighs work well for this? How should I adjust the cooking time? Thanks! I love your recipes

    Reply
    • Cherry on My Sundae

      July 27, 2021 at 3:26 pm

      Sure you can use this recipe for any part of the chicken! I would bake for the boneless thighs for 15 minutes, flip them over and bake for another 5-7 minutes. Check the chicken after 5 minutes and see if it's firm and the juices run clear when you stab it. Hope this helps! Let me know if you have any other questions.

      Reply
      • Alice

        July 27, 2021 at 5:03 pm

        Thank you! I am off to get the ingredients 🙂

        Reply

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Hey there! My name is Christine and I'm a chef during the day and food blogger at night. Welcome to my world highlighting what's in season, sharing travel tidbits, and just living a simple life in the busy city of Los Angeles.

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