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Sticky Sesame Chicken Wings

Sticky Sesame Chicken Wings

Adapted from Gourmet

Sticky Sesame Chicken Wings


  1. 1 large garlic clove
    3/4 teaspoon salt
    3 tablespoons soy sauce
    3 tablespoons hoisin sauce
    3 tablespoons mild honey
    1 1/2 teaspoon Asian sesame oil
    Pinch of cayenne
    2 lb chicken wingettes or chicken wings
    2 tablespoons sesame seeds, lightly toasted
    1 scallion (green part only), finely chopped


  1. Put oven rack in upper third of oven and preheat oven to 425°F. Line a large shallow baking pan (17 by 12 inches) with foil and lightly oil foil.
  2. Mince garlic and mash to a paste with salt using a large heavy knife. Transfer garlic paste to a large bowl and stir in soy sauce, hoisin, honey, oil, and cayenne. Set aside a quarter of the sauce, to coat the wings once cooked. Use the rest of the sauce and add wingettes, stirring to coat.
  3. Arrange wingettes in 1 layer in baking pan and roast, turning over once, until cooked through, about 35 minutes.
  4. Transfer wingettes to a large serving bowl and toss with sesame seeds and scallion.

Serves 4.

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