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Korean Sticky Sesame Chicken Wings

Course Appetizer, Main Course
Cuisine Korean
Keyword chicken
Total Time 45 minutes
Servings 4
Author Cherry on My Sundae


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
  • 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.