If you’re craving wings that deliver a sweet, savory, and slightly spicy punch, these Sticky Sesame Chicken Wings hit the spot. They come together quickly, glaze up beautifully, and are perfect for game day, a family dinner, or a casual weeknight treat. The balance of pure maple syrup, soy, ginger, and garlic creates a sticky coating that clings to every nook of the wingettes and drumettes, while toasted sesame seeds and sliced scallions add crunch and freshness.

Why you’ll love this recipe

These wings are saucy without being cloying, and they crisp up at the edges while keeping the meat tender inside. The ginger paste and garlic give a bright backbone to the maple and soy, and a hint of crushed red pepper brings a warm finish. They’re easy to scale, require minimal prep, and make a spotless centerpiece for a crowd or a cozy dinner for two.

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
Garnish: 2 scallions or green onions, thinly sliced at an angle

Make-ahead and storage tips

If you want to prep in advance, mix the garlic, maple syrup, soy sauce, ginger paste, and crushed red pepper into a marinade and toss the wings in it for up to 6 hours in the refrigerator. Keep wings separate on a tray and bring to room temperature for 20 minutes before cooking for more even results. Leftovers keep well in an airtight container for up to 3 days in the fridge; reheat in a 375°F oven until warmed through to preserve crispness.

Step-by-step instructions

Follow these steps to make perfectly glazed, sticky wings. The recipe order mirrors the ingredient list and keeps each step concise so you can move smoothly from prep to plate.

Preheat your oven to 400°F (200°C). Line a baking sheet with foil or parchment and place a wire rack on top if you have one; this helps the heat circulate and crisps the skin. If you don’t have a rack, the wings will still turn out great directly on the lined sheet.
Pat the 2 pounds chicken wingettes and drumettes dry with paper towels. Removing surface moisture helps skin crisp in the oven.
Season the wings evenly with ½ teaspoon kosher salt and ¼ teaspoon freshly ground black pepper. Use your hands to rub the seasonings into the skin so every piece is seasoned.
Arrange the seasoned wings in a single layer on the wire rack or baking sheet, leaving a little space between pieces for air circulation.
Roast the wings in the preheated oven for 25 minutes. After 25 minutes, flip each wing so the opposite side can brown. Return the wings to the oven and roast for an additional 10–15 minutes, or until skin is deep golden and the meat near the bone registers 165°F on an instant-read thermometer.
While the wings roast, make the sauce. In a small saucepan, combine 3 garlic cloves (minced), ½ cup pure maple syrup, ¼ cup low-sodium soy sauce, and 1½ tablespoons ginger paste (or 1 tablespoon freshly ground ginger). Stir to combine over medium-low heat.
Add ¼ teaspoon crushed red pepper red pepper flakes to the saucepan and bring the mixture to a gentle simmer. Let it simmer for 3–4 minutes, stirring occasionally, until the sauce slightly thickens and becomes glossy. Remove from heat and taste; adjust with a pinch more salt if needed.
When the wings are finished roasting, transfer them to a large heatproof bowl. Pour the warm sauce over the wings and toss carefully so each piece is evenly coated in the sticky glaze. The heat from the wings will help the sauce cling and set.
Scatter 2 tablespoons toasted sesame seeds over the sauced wings and toss one more time to distribute them. The sesame seeds add a nutty crunch and visual contrast.
Transfer the wings to a serving platter. Garnish with 2 scallions or green onions, thinly sliced at an angle, sprinkled across the top for a fresh pop of color and mild onion flavor. Taste one wing and add more kosher salt to taste if desired.
Serve immediately while warm and sticky. These wings pair beautifully with steamed rice, a crisp green salad, or crunchy carrot and cucumber sticks for a lighter side.

Notes and variations

Oven method: If you prefer an extra-crispy finish, broil for 1–2 minutes after glazing, watching closely so the sauce doesn’t burn.
Air fryer: Cook at 400°F for 18–22 minutes, shaking halfway, then toss with the warm sauce.
Make it milder: Omit the crushed red pepper for no heat. Add a splash of rice vinegar if you’d like a brighter tang in the glaze.
Ginger swap: Use the ginger paste as written for convenience or 1 tablespoon freshly ground ginger for a sharper, fresher flavor.
Nut-free crunch: If you’d like more crunch without additional allergens, toast extra sesame seeds or serve with sesame-crisped scallions.

Serving suggestions

These Sticky Sesame Chicken Wings work as an appetizer or main. Serve with small bowls of extra sauce for dunking, a side of cucumber salad to cut through the richness, or a steaming bowl of jasmine rice to soak up every last drop. Pair with a cold beer or a crisp iced tea for a perfectly balanced meal.

Final tips for success

Dry the wings thoroughly before seasoning to ensure crisp skin.
Don’t overcrowd the pan; airflow around each piece gives the best texture.
Simmer the sauce just enough to thicken—it continues to reduce slightly when tossed with the hot wings.
Garnish right before serving so the scallions stay bright and the sesame seeds stay crunchy.

With straightforward steps and a short ingredient list, these Sticky Sesame Chicken Wings are an easy way to elevate a simple protein into something sticky, shiny, and totally craveable. Enjoy!

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Sticky Sesame Chicken Wings

Tender chicken wings glazed in a sweet-savory maple-soy sesame sauce.

Prep Time10

Cook Time35

Total Time45

Servings: 6 servings

Ingredients

2 pounds chicken wingettes and drumettes either all wingettes, all drumettes, or a combination
1/2 teaspoon kosher salt plus more to taste
1/4 teaspoon freshly ground black pepper
3 cloves garlic minced
1/2 cup pure maple syrup
1/4 cup low-sodium soy sauce
1 1/2 tablespoons ginger paste or 1 tablespoon freshly ground ginger
1/4 teaspoon crushed red pepper or red pepper flakes
2 tablespoons toasted sesame seeds
scallions or green onions 2, thinly sliced at an angle, for garnish

Instructions

Place two resealable 2-gallon plastic bags inside one another to protect against leaks, then set aside.
Pat the chicken wingettes and drumettes dry with paper towels and season lightly with 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper.
In the inner bag or a bowl, combine minced garlic, maple syrup, soy sauce, ginger paste, and crushed red pepper; pour in the mixture and add the chicken.
Seal the inner bag, squeeze out excess air, then seal the outer bag around it and turn several times to coat all pieces with the marinade.
Refrigerate the chicken for at least 1 hour or up to overnight to marinate.
When ready to cook, preheat the oven to 425°F and line a medium baking dish with parchment or spray with nonstick cooking spray.
Arrange the wings in a single layer with a little space between pieces and pour any excess marinade over them.
Bake for 20 minutes, then flip each piece and brush with pan drippings to coat.
Sprinkle with toasted sesame seeds and continue baking another 10–15 minutes, until the sauce is thickened and caramelized and the wings are cooked through (total bake time about 30–35 minutes).
Remove from the oven, let cool slightly, garnish with sliced scallions or green onions, and serve.

Equipment

resealable plastic bags (2)
Baking dish or sheet
Parchment paper or nonstick spray
small bowl or measuring cups
Measuring Spoons
Tongs or spatula
small skillet (optional for toasting sesame)

Notes

For extra crispy wings, place them under the broiler for a minute or two.
To toast sesame seeds, heat a small skillet over medium and cook seeds, stirring, until lightly browned, about 4–5 minutes.