Sticky Sesame Chicken Wings

One of the best chicken dish forever, I made it many time in my home to follow your guide line and get amazing taste. Especially the sauce tossed with chicken gives a delicious flavor. My observation regarding this dish is if you want spicier you must use hot sauce and red chili. Thanks for sharing with us.

• eworldcooking

• india

• 1/4/2019

These are wings, and certainly not a health food. Don’t even try to pretend. That said, I deep fry my wings first for a few minutes to crisp the skin and partially cook (no seasoning, just patted dry). I then toss with this sauce, which is heavenly, and bake for the allotted time. They come out perfect, sticky, and very flavorful. I have used this sauce recipe time and time again, it’s my favorite.

• Penncook

• 3/25/2018

很好吃,多汁的,特别是如果你使用中期关节(my favorite part). Roasted at 400F for 30 mins. Simple and quick, next time might add more cayenne pepper or chopped serrano chiles.

• foofoodie

• 3/30/2017

I thought these came out great! I did as other users suggested and doubled the garlic. Did not have cayenne, so substituted red pepper flakes. I also sprinkled the wingettes with some freshly ground black pepper before popping them in the oven. Also, after the flip halfway through, I spooned the juices/sauce in the pan onto the chicken, I think this did help make them more glazed and ooey-gooey at the end, since the sauce is thin and slides off. Did not pre-marinate. 35 mins at 425 worked just great for me -- I did cover the pan with aluminum foil and use the top oven rack, if you're wondering. In short, if you're a wing connoisseur who's looking for a super spicy, aggressively seasoned wing -- this recipe is not for you. But for a simple, sweet and tangy recipe, the hubby and I liked it just fine! Served it for lunch with some white jasmine rice and roasted broccoli florets.

• unicornonthecob

• Los Angeles

• 10/28/2015

I have made these wings several times and I am never disappointed. Really easy and really good recipe to keep.

• determinedtocook

• Jamaica

• 5/1/2015

I have made these many times and they are always delicious. The only change I make is that I cook them longer than the recipe says, about an hour at 400. Easy and a real crowd pleaser!

• danale12

• Amsterdam by way of Pittsburgh and Tel Aviv

• 3/8/2015

Very disappointing. Cooking time is way off, wings were not done after 40 minutes at 425 degrees. Amazing lack of flavor considering all the ingredients that go into the sauce. Cannot really understand the excitement for this bore.

• RSMMathews

• New York City

• 1/26/2015

Found this recipe too one-dimensional. Sweetness was a bit overbearing. Made these a second time but used a little less soy, added Thai fish sauce to compensate plus a couple tablespoons of rice vinegar. Gave the wings some more complex and layered flavors. This recipe is a great starting point, though. If you like sweet and sticky, do this. If you want a bit more, experiment!

• kiddart

• Clinton, NJ

• 8/19/2014

Easy, delicious and addictive. These will definitely go into my repertoire. As other reviewers had suggested, I amped up the sauce a bit, adding extra garlic and a good tablespoon of siracha.

• mgoeh

• 9/29/2013

Super tasty recipe. We grilled the wings instead, and it added a delicious crunchiness.

• RaquelSimonne

• Mexico City, Mexico

• 8/26/2013

I made this for dinner one night, The flavor is perfect! I came across this recipe after trying some at a resturant. The flavor was spot on. My only issue was the wings seemed a bit too gummy. So next time I'll try and fry them like I do my other wings and thicken the sauce a bit more before tossing them in it

• xxQueenxo

• 5/30/2013

This one is fun! It's a go-to recipe in our house when we want a variation on the BBQ or Buffalo wing approach. My rating is based on doing it as written... but if you're garlic fans like we are, go ahead and amp it up a bit. Won't hurt a thing!

• markinmaine

• 5/6/2013

Made this on "wing night" along with 3 other sauces (two bottled + a homemade jerk sauce). I tossed these wings with the sauce after baking, then put them back in the oven for a short time to let caramelize. This turned out well enough, but next time I will definitely add the sauce to the wings before baking (as the recipe intends), to get the sauce really nice and sticky.

• lschmidt

• Portland, OR

• 1/15/2013

This recipe is light in flavor. I took the juices from the pan, added more Hoisin & some Sriracha sauce and simmered it down to use as a dipping sauce. I also broiled the chicken in the last 5 minutes. Next time I'll try grilling on electric grill to get a crispier texture.

• sfgrump

• SF, CA

• 1/12/2013

Tasty, easy, and definitely sticky. Double or triple the sauce and marinate overnight. The salt is unnecessary.

• Anonymous

• Saint Paul, MN

• 6/26/2012