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
- 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
- 1 tablespoon rice vinegar
- 2 tablespoon rice wine
- 1 tablespoon sesame oil
- 1 tablespoon sesame seeds
- 2 tablespoon chopped scallions for garnish
- 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.
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.
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!
For another Asian fried chicken recipe, check out this Szechuan Nashville fried chicken recipe!
Would boneless chicken thighs work well for this? How should I adjust the cooking time? Thanks! I love your recipes
Cherry on My Sundae
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.
Thank you! I am off to get the ingredients 🙂