Baked Sticky Sesame Wings – The Cookie Rookie®


These BAKED STICKY SESAME WINGS are my go-to wing 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 they can be baked and not fried!

These BAKED STICKY SESAME WINGS are my go-to wing 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 they can be baked and not fried!


Pat and I always have a debate every time we order 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 is a good thing. Too mild is just boring and you might as well order chicken strips off the kids menu.

These Baked Sticky Sesame Wings are the perfect compromise…something we can both devour. There’s noticeable spice…but not too much. Enough delicious sauce to go around…AND they’re baked and not fried. Are you intrigued?!These BAKED STICKY SESAME WINGS are my go-to wing 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 they can be baked and not fried!

These BAKED STICKY SESAME WINGS are my go-to wing 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 they can be baked and not fried!

You’ll never miss the fry on these wings. If you want them a little crispy, you can leave them under the broiler for a bit. The sauce is SO delicious and SO sticky…good luck not being a messy eater. That’s what chicken wings are for.

Don’t feel bad about that for a second. If you’re being forced to sit around and watch sports (like me…every…weekend) than you have the right to be snacking on these Baked Sticky Sesame Wings as much as you please!

These BAKED STICKY SESAME WINGS are my go-to wing 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 they can be baked and not fried!

These BAKED STICKY SESAME WINGS are my go-to wing 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 they can be baked and not fried!

I plan to make these for The Super Bowl…and then again for each and every game Pat makes me watch against my will :). Maybe not the healthiest diet idea…but at least they’re baked and not fried!!! 🙂 I hope you love these as much as we do!

If Sesame Wings aren’t your thing, be sure to check out our Simple Spiced Wings or our Slow Cooker Garlic Parmesan Wings. I know you’ll find something you love!

Baked Sticky Sesame Wings

These BAKED STICKY SESAME WINGS are my go-to wing 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 they can be baked and not fried!

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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
  • 1½ tablespoons ginger paste or 1 tablespoon freshly ground ginger
  • ¼ teaspoon crushed red pepper (red pepper flakes)
  • 2 tablespoons toasted sesame seeds *See note
  • Garnish: 2 scallions or green onions, thinly sliced at an angle

Instructions

  1. Place two 2-gallon sized resealable plastic bags together. (I use two just in-case one has a small hole.)
  2. Pat the chicken dry with paper towels and sprinkle lightly with salt and black pepper.
  3. 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.
  4. Add the chicken pieces to the marinade, and zip the inside bag closed, squeezing out as much air as possible.
  5. Seal the outside bag around the inside bag and turn the chicken over a few times to cover ensure all pieces are covered with marinade.
  6. Refrigerate the chicken at least 1 hour or overnight.
  7. 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.
  8. Place chicken in the pan, being sure to keep a little space between the pieces. Pour the excess marinade over the chicken.
  9. Cook the chicken 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 has caramelized to the meat. The chicken should cook a total or 30-35 minutes.
  10. Remove the chicken from the oven and let cool slightly.
  11. Garnish with sliced green onions and serve.
  12. Enjoy!
  13. *Note: If you can’t find Toasted Sesame Seeds, just toast them yourself by heating 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 very often to prevent burning and to promote evenly toasted seeds – approximately 4-5 minutes. Watch closely.

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