Chinese Sticky Sesame Chicken Wings

Chinese Sticky Sesame Chicken Wings are crispy and sweet with great Asian flavor and make a perfect party appetizer.
Chinese Sticky Sesame Chicken Wings

Chinese Sticky Sesame Chicken Wings
by Sue Lau | Palatable Pastime

I was making this just to have the Asian flavored fried chicken wings but the marinade smelled so good I turned it into a sauce. I have had wings like this with sticky sauce but this is really good. Don’t forget to cook down the sauce. Chicken marinade is not safe to eat unless boiled for a few minutes. You can use whole wings, just separate the sections and save the wing tips to use later in chicken stock (collect them in a freezer bag). I like drummies so I just bought those. If you bake these they won’t taste quite the same, so save them for a special treat or share with a friend. If you will never ever ever fry a chicken wing, go ahead and bake it. What else can you do?

Well, I do indeed know what I can do! These have been made again and this time in the oven and they turned out swimmingly. I have added directions for oven cooking below.

Chinese Sticky Sesame Chicken Wings

  • Servings: 10
  • Difficulty: easy
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Chinese Sticky Sesame Chicken Wings

  • 1 pound chicken wings (drumette sections about 10)
  • 1/4 cup soy sauce
  • 1/4 cup white wine
  • 1 tsp. sriracha sauce
  • 1 tsp. garlic paste
  • 1 tsp. ginger paste
  • 2 tbsp. brown sugar (or Splenda brown sugar)
  • Drained marinade
  • 1/4 cup brown sugar (regular or Splenda brown sugar blend)
  • 2 teaspoons sriracha sauce
  • 1 teaspoon (hot or toasted) sesame oil
  • 1 cup flour (or so)
  • 2 tablespoons toasted sesame seeds (or so)
  • Cooking oil (if frying) or 3 tablespoons melted butter (if baking)


  1. Whisk together marinade and marinate chicken drumettes in a ziplock bag overnight.
  2. Drain marinade and reserve; add brown sugar, sriracha, and toasted sesame oil to marinade and stir until blended.
  3. Bring marinade to a boil and whisk constantly, over medium heat, until sauce reduces to a syrup and can coat the back of a spoon.
  4. To pan fry, heat cooking oil or shortening in a large cast iron skillet about 1-1/2 inches deep to about 375F.
  5. To oven bake, preheat your oven to 425F.
  6. Dredge drained chicken wings in flour and shake off excess flour. If you are baking them, place the floured wings in a bowl and drizzle with butter and toss until it mixes in. Then jusy coat them again in flour and shake off excess. If you are frying them, they are ready to fry after shaking with flour.
  7. Fry wings about 10 minutes, turning once during cooking, about ten minutes or until meat inside is about 165F.
  8. Or place coated wings on a baking sheet and bake for about 35 minutes, turning occasionally, until they are browned and cooked through.
  9. Drain wings on paper toweling.
  10. Drizzle with sauce or shake in sauce like hot wings or use sauce as a dip, whatever you prefer.
  11. Sprinkle coated wings with toasted sesame seeds, or sprinkle that on top of the dip and toss again.

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One response

  1. Delicious! I made 2 1/2 pounds of wings and adjusted the recipe accordingly. The sauce took a while to cook down, probably because of my increase in the amount of ingredients. It turned out spectacular. Perfect treat for sharing around the fire on Christmas Eve! Thanks for sharing!

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