Sticky Asian Glazed Chicken Wings with Sesame Seeds
Crispy baked chicken wings coated in a glossy Asian-inspired glaze combining soy sauce, hoisin, and sesame oil. The wings marinate for deep flavor penetration, then bake until golden while the reserved marinade transforms into a thick, sticky coating. Perfect for game day gatherings or casual dinners, these wings offer restaurant-quality taste with minimal effort. The cornstarch slurry creates that signature glossy finish while sesame seeds add textural contrast.
Ingredients
- ½ cup soy sauce
- 3 tablespoons hoisin sauce
- 1 tablespoon sesame oil
- 1 tablespoon white sugar
- 2 tablespoons garlic, minced
- 1 tablespoon fresh ginger, grated
- 3 pounds chicken wing parts
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 tablespoon sesame seeds
Instructions
- 1
Whisk together soy sauce, hoisin sauce, sesame oil, sugar, garlic and ginger in a bowl
- 2
Add wings to marinade and refrigerate for at least 1 hour, preferably overnight
- 3
Remove wings from marinade, reserve marinade, and pat wings dry with paper towel
- 4
Preheat oven to 400 degrees
- 5
Line baking sheet with foil, dull side up
- 6
Spray foil liberally with canola oil spray
- 7
Bake wings for 30 minutes, flip carefully, then bake additional 30 minutes
- 8
During last 15 minutes of cooking, bring reserved marinade to boil in saucepan
- 9
Mix cornstarch and water in small cup, add to boiling sauce
- 10
Remove sauce from heat and pour into large mixing bowl with sesame seeds
- 11
Add cooked wings to bowl and toss until well coated
- 12
Serve immediately
Tips
Marinate overnight for maximum flavor penetration and more tender meat
Use liberal oil spray on foil to prevent sticking from the sugary glaze
A pigtail flipper works better than tongs for turning wings without tearing skin
Good to Know
Refrigerate leftovers up to 3 days in airtight container
Wings can marinate up to 24 hours; reheat in 350F oven 10-15 minutes
Serve immediately while glaze is sticky and wings are hot
Common Mistakes
Don't skip oil spray or wings will stick to foil
Pat wings completely dry before baking to achieve crispy skin
Boil marinade fully to kill bacteria from raw chicken contact
Substitutions
Vegan Options
completely different texture
Gluten-Free Swaps
General Alternatives
FAQ
Can I use frozen chicken wings?
Yes, but thaw completely and pat very dry before marinating. Frozen wings release more moisture during cooking.
What if I don't have hoisin sauce?
Mix 2 tablespoons soy sauce, 1 tablespoon brown sugar, and 1 teaspoon rice vinegar as substitute.
How long do leftovers keep?
Refrigerate up to 3 days. Reheat in 350F oven for 10-15 minutes to restore crispiness.