Sticky Wings are the perfect appetizer for any occasion. These Baked Sesame Chicken Wings are a favorite for game day. A little bit spicy and sweet, and loved by all. You’ll never miss deep frying your wings after you taste how amazing baked wings are!

Sesame Baked Sticky Wings in pan.

Pin this recipe for later!

Pin It

5-Star Review

“Delicious! Will add more red pepper flakes for more heat next time. Great recipe!” -Sandra

Sticky Wings

These sticky wings are baked in a flavorful Asian-inspired sesame soy sauce for the perfect mix of sweet and spicy.

Pat and I always have a debate every time we order baked wings. He always wants really spicy, and I always want something mild like garlic parmesan or honey bbq. I just don’t like my mouth to be on fire for the rest of the night. But I get his point. A little flavor on your wings is a good thing—too mild is just boring. You might as well order chicken strips off the kids menu.

I created this Sticky Wings recipe as the perfect compromise—something we can both devour. There’s plenty of spice, but not too much. Enough delicious sesame sauce to go around, and I’ve baked the wings instead of frying them.

Recipe Card

Baked Sesame Sticky Wings

4.58 from 47 votes
Prep: 10 minutes
Cook: 35 minutes
Refrigerate: 1 hour
Total: 45 minutes
Servings: 6
Author: Becky Hardin
These SESAME BAKED WINGS are my go-to sticky wings recipe for game day. A little bit spicy and a little bit sweet, they're loved by all. You'll never miss deep frying your wings after you taste how amazing baked wings are!
These Baked Sesame Chicken Wings are a favorite for game day. A little bit spicy, a little bit sweet, and loved by all. You'll never miss deep frying your wings after you taste how amazing baked wings are!
Step-by-step photos can be seen below the recipe card.
Save this recipe!
Enter your email and we’ll send the recipe directly to you, plus new recipes weekly!
Please enable JavaScript in your browser to complete this form.

Ingredients 

  • 2 pounds chicken wingettes and drumettes either one or a combo of both
  • ½ teaspoon kosher salt plus more to taste
  • ¼ teaspoon freshly ground black pepper
  • 3 garlic cloves minced
  • ½ cup pure maple syrup
  • ¼ cup low-sodium soy sauce
  • tablespoons ginger paste or 1 tablespoon freshly ground ginger
  • ¼ teaspoon crushed red pepper red pepper flakes
  • 2 tablespoons toasted sesame seeds
  • garnish: 2 scallions or green onions thinly sliced at an angle

Instructions 

  • Place two 2-gallon sized resealable plastic bags together. (I use two just in-case one has a small hole.)
  • Pat the chicken dry with paper towels and sprinkle lightly with salt and black pepper.
    2 pounds chicken wingettes and drumettes
  • Pour ½ teaspoon kosher salt, ¼ teaspoon black pepper, minced garlic, maple syrup, soy sauce, ginger paste and crushed red pepper into the inside plastic bag.
    ½ teaspoon kosher salt, ¼ teaspoon freshly ground black pepper, 3 garlic cloves, ½ cup pure maple syrup, ¼ cup low-sodium soy sauce, 1½ tablespoons ginger paste or 1 tablespoon freshly ground ginger, ¼ teaspoon crushed red pepper
  • Add the chicken pieces to the marinade, and zip the inside bag closed, squeezing out as much air as possible.
  • Seal the outside bag around the inside bag and turn the chicken over a few times to ensure all pieces are covered with marinade.
  • Refrigerate the chicken at least 1 hour or overnight.
  • When ready to cook, heat the oven to 425°F and line a medium sized baking dish with parchment or spray the dish with nonstick cooking spray.
  • Place chicken in the pan, being sure to keep a little space between the pieces. Pour the excess marinade over the chicken and cook for 20 minutes, then flip each piece over and brush with pan drippings (marinade).
  • Sprinkle chicken with toasted sesame seeds and cook another 10-15 minutes or until the sauce has thickened and caramelized. The chicken should cook for a total of 30-35 minutes.
    2 tablespoons toasted sesame seeds
  • Remove the chicken from the oven and let cool slightly.
  • Garnish with sliced green onions and serve. Enjoy!
    garnish: 2 scallions or green onions

Becky’s Tips

  • For extra crispy wings, place them under the broiler for a couple of minutes.
  • If you can’t find toasted sesame seeds, heat a small skillet over medium heat, spread the seeds in an even layer, and cook until they are lightly browned. Shake or stir the seeds to prevent burning and to promote evenly toasted seeds,  approximately 4-5 minutes. Watch closely.
Calories: 262kcalCarbohydrates: 19gProtein: 15gFat: 13gSaturated Fat: 3gCholesterol: 62mgSodium: 611mgPotassium: 212mgSugar: 16gVitamin A: 145IUVitamin C: 1.1mgCalcium: 44mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment!

How to Make Sticky Wings Step by Step

Prep the bags: Place two 2-gallon-sized resealable plastic bags together. I use two just in case one has a small hole.

Prep the chicken: Pat the chicken dry with paper towels and sprinkle lightly with salt and black pepper.

Make the marinade: Pour ½ teaspoon kosher salt, ¼ teaspoon black pepper, minced garlic, maple syrup, soy sauce, ginger paste, and crushed red pepper into the inside plastic bag.

Add the chicken: Add the chicken pieces to the marinade, and zip the inside bag closed, squeezing out as much air as possible. Seal the outside bag around the inside bag and turn the chicken over a few times to ensure all pieces are covered with marinade.

Refrigerate: Refrigerate the chicken for at least 1 hour or overnight.

Preheat the oven and prep the pan: When ready to cook, heat the oven to 425°F and line a medium-sized baking dish with parchment or spray the dish with nonstick cooking spray.

Bake the chicken: Place the chicken in the pan, being sure to keep a little space between the pieces. Pour the excess marinade over the chicken and cook for 20 minutes, then flip each piece over and brush with pan drippings (marinade).

Sprinkle with seeds: Sprinkle chicken with toasted sesame seeds and cook another 10-15 minutes or until the sauce has thickened and caramelized on the meat. The chicken should cook for a total of 30-35 minutes.

Remove and cool: Remove the chicken from the oven and let cool slightly.

Bowl of wings sprinkled with sesame seeds.

Garnish, serve, and enjoy: Garnish with sliced green onions and serve. Enjoy!

How to Store

Uneaten chicken wings can be stored in an airtight container in the fridge for up to 4 days. Reheat in the oven to crisp them back up. Freeze leftover wings for up to 3 months. Thaw in the fridge overnight before reheating.

Serving Suggestions

If you’re prepping food for game day, these sticky sesame wings go well with a load of other finger food options like easy tortilla pinwheels or cheesy baked mozzarella sticks. Make sure to have a bowl of some fiesta ranch dip close by for dipping!

more wing recipes to love

 

 

Meet Becky Hardin

Becky Hardin is a wife and mother living in Saint Louis Missouri. She founded The Cookie Rookie in 2012 as a creative way to share recipes. Now, she is a trusted resource for easy cooking around the world, being featured in Taste of Home, The Kitchn, ABC’s Home and Family, and more. Here at The Cookie Rookie she is the editor in chief of all recipes and continues to enjoy sharing her passion for cooking for busy families. She has since founded two additional food blogs, Easy Chicken Recipes and Easy Dessert Recipes.

4.58 from 47 votes (41 ratings without comment)
Subscribe
Notify of
guest
Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

22 Comments
Newest
Oldest Most Voted
Inline Feedbacks
View all comments
Paige
Paige
January 4, 2023 7:07 pm

These turned out great! I marinated overnight and baked/broiled. Very easy to prepare and flavorful.Definitely worth the effort. Will make again.5 stars

Sandie
Sandie
September 3, 2022 9:45 am

The wings were great! How long to cook chicken legs with same sauce?5 stars

Samantha Marceau
September 6, 2022 9:01 am
Reply to  Sandie

It depends on the size of the legs. Start with the same cook time, and check every 5 minutes until they reach 165°F internally!

Sandra
Sandra
June 10, 2022 8:08 am

Delicious! Will add more red pepper flakes for more heat next time.Great recipe!4 stars

Last edited 3 years ago by Sandra
Becky Hardin
Becky Hardin
June 16, 2022 9:36 am
Reply to  Sandra

Thanks for letting us know, Sandra!

Kari Polcari
Kari Polcari
December 14, 2021 2:36 pm

Hi! I came here after listening to the Mom Hour’s podcast and gave them a test run this weekend and they were delicious! I am hoping to make them this Saturday for my family’s Christmas party but was thinking I probably need about 6lbs of wings. Would I need to triple the sauce ingredients? Particularly the maple syrup? 1.5cups just sounded like A LOT – any way to reduce it without compromising the taste and consistency? Thanks so much!

Becky Hardin
Becky Hardin
December 17, 2021 1:19 pm
Reply to  Kari Polcari

I think making too much possibly is better than too little!

Kari Polcari
Kari Polcari
December 12, 2021 2:34 pm

Hi! The Mom Hour Podcast directed me here and it looks so delish! Would love to make for my holiday party next weekend, but would need to make about 6lbs of wings. Would I really use 1.5cups of syrup? Seems like a lot so wanted to see if there
Would be a way to reduce the amount? Thanks so much!

Becky Hardin
Becky Hardin
December 17, 2021 1:40 pm
Reply to  Kari Polcari

I think making too much possibly is better than too little!

Nina
Nina
October 2, 2021 9:54 am

Is there a substitute for ginger paste?

Becky Hardin
Becky Hardin
October 5, 2021 8:58 am
Reply to  Nina

The best option would be grated ginger!

Jalil Shariff
Jalil Shariff
August 2, 2021 12:28 am

Hi Becky. What would you suggest to use instead of soy sauce? Could I use Worcestershire sauce?

Becky Hardin
Becky Hardin
August 4, 2021 3:09 pm
Reply to  Jalil Shariff

It might alter the taste a bit, but give it a try!

Mehreen Atif
Mehreen Atif
January 29, 2018 9:06 pm

Hi could u plz suggest an alternative for maple syrup. Thanks

Mehreen atif
Mehreen atif
January 30, 2018 1:12 am
Reply to  Becky Hardin

Thanks;)

mandy ingram
mandy ingram
January 29, 2018 10:36 am

Becky < thank you .
these were amazing . i love you website:) im a very experienced cook and love to cook but also love good new recipes .thanks for all the hard work5 stars

Angela Daniels
Angela Daniels
January 15, 2018 6:58 pm

I follow you on instagram. This recipe caught my attention. We are preparing for bad weather and i wanted to have some Finger food to snack oN throughout the day. This recipe was simple and easy. I didn’t have sesame seeds, but It was still good. Wings did not last one hour. PInning this so i can make again. Thank you!5 stars