Sticky Sesame Chicken Wings
There is something about a sticky wing that I have never been able to resist, not at a restaurant, not at a party, and certainly not at home when I have made an entire tray and told myself it is for a gathering that I fully intend to have. The sesame and soy combination comes naturally to me: growing up Malaysian, these flavors were never exotic, they were just what things tasted like. Soy sauce in our house was Kikkoman, always, and sesame oil was what my mother added at the very end of a dish, a small drizzle that made everything smell finished. The baking powder trick draws out the moisture and creates a skin that crisps in the oven the way you would otherwise only get from a deep fryer: I know it sounds odd, but I recommend it without reservation. My oven and I have an understanding about this one, and for once it delivers exactly what I need.
Sticky Sesame Chicken Wings
These wings are the kind of thing I make when I want something sticky and deeply savory and I do not want to be delicate about eating it. The sauce is built around sesame and soy, flavors I grew up with, and once it coats the wings and caramelizes in the oven, there is very little that can stop a person from eating too many. I say this as someone who has eaten too many.
Ingredients
For the wings
2 lbs chicken wings, split into drumettes and flats
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
For the sticky sesame sauce
3 tablespoons soy sauce (Kikkoman is my preference)
2 tablespoons honey
1 tablespoon sesame oil
1 tablespoon rice vinegar
2 cloves garlic, minced
1 teaspoon freshly grated ginger
1 tablespoon hoisin sauce
1 teaspoon cornstarch mixed with 1 tablespoon water
To finish
1 tablespoon toasted sesame seeds
2 spring onions, thinly sliced
Chili flakes, optional
Instructions
Pat the wings completely dry with paper towels, this step matters more than it sounds. Moisture is the enemy of crispy skin. Toss with the baking powder, salt, pepper, and garlic powder until evenly coated. Arrange in a single layer on a wire rack set over a baking sheet and refrigerate uncovered for at least 1 hour, or overnight if you have the time.
Preheat your oven to 425°F (220°C). Bake the wings for 25 minutes, flip them, then bake for another 10 minutes until the skin is golden and properly crisp.
While the wings bake, combine the soy sauce, honey, sesame oil, rice vinegar, garlic, ginger, and hoisin in a small saucepan over medium heat. Stir and bring to a simmer. Add the cornstarch mixture and cook for 1 to 2 minutes, stirring, until the sauce thickens and turns glossy. Remove from heat.
Transfer the cooked wings to a large bowl and pour the warm sauce over them. Toss until every wing is generously coated. Return them to the rack and bake for a final 5 minutes, this is what makes them properly sticky rather than just sauced.
Arrange on a plate and scatter over the sesame seeds and spring onions. Add chili flakes if you like things warm. Serve immediately. Do not set these down near someone who is not planning to share, because they will not.
Hi, I'm Sarina!
I'm passionate about food, photography, and food styling. I want to share my unique perspective with you. Have a look around at my recipes and blog
more about me
Leave a comment