• Katherine Arthurs

Asian Style Sticky Sesame Chicken Wings

Not all wings need a dipping sauce - did you know?

These are sticky, spicy + sweet. The perfect combination.

I love using Covey Rise Farms chicken - their wings come whole, so I simply cut them in half. So good.

Are you watching the Superbowl this weekend?

Asian Style Sticky Sesame Chicken Wings

1/4 cup tamari or soy sauce

1/2 teaspoon fresh ginger, minced

1 garlic clove, minced

1 heaping tablespoon brown sugar

1 tablespoon honey

1/2 teaspoon hot sauce (or more, if you like)

1 teaspoon sesame seeds

1 lb. cut up chicken wings

1 tablespoon baking soda

1 tablespoon gluten free flour blend

1/2 teaspoon salt

garnish with lime juice, red pepper flakes + fresh cilantro

Preheat your oven to 400F. Place parchment paper on a baking sheet.

Using a small sauce pot, combine the tamari, ginger, garlic, brown sugar, honey, hot sauce + sesame seeds. Bring to a simmer + cook for 5 minutes. Remove from the heat.

In a mixing bowl coat the chicken wings with baking soda, flour + salt. Toss with tongs or your hands to coat the wings. Pour in 2 tablespoons of the sauce mixture + toss to coat the wings.

Place the wings on the baking sheet. Spread them out so they aren't touching each other. Bake for 10 minutes on the bottom rack. Remove from the oven + brush with more of the sauce or place them in the bowl + toss the sauce over them.

Return them back to the oven for 8 more minutes or until they are crispy + cooked through. Remove from the oven + toss with the remaining sauce.

Serve with a lime, red pepper flakes + fresh cilantro.


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