Asian Fusion Sticky Sesame Wings with Crispy Oven Baked Takeout Style Flavor
Asian Fusion Sticky Sesame Wings
Wurzpott Chef
6-8
20 minutes
55 minutes
510
Asian Fusion
Appetizers
Asian Fusion Sticky Sesame Wings combine crispy baked chicken wings with a glossy sweet savory glaze made with soy sauce, honey, garlic, ginger, sesame oil, and Wurzpott Asian Fusion seasoning for bold takeout inspired flavor at home. These Asian chicken wings deliver the perfect balance of sticky, crispy, sweet, and savory while remaining easy enough for weeknight dinners, game day platters, parties, and tailgates. With customizable options for spice level, sweetness, saltiness, and glaze intensity, this versatile wing recipe allows home cooks to create restaurant quality sticky sesame wings tailored to their own flavor preferences.

Ingredients
blank
5 lbs chicken wings
2 tbsp baking powder
2 tbsp Wurzpott Asian Fusion seasoning
2 tbsp sesame seeds
3 green onions, thinly sliced
blank
1/3 cup low sodium soy sauce
1/3 cup honey
1 tbsp brown sugar
1 tbsp rice vinegar
1 tbsp sesame oil
4 garlic cloves, finely minced
1 tbsp fresh ginger, finely grated
1 tbsp cornstarch
2 tbsp cold water
blank
Additional sesame seeds
Additional sliced green onion
Lime wedges
Directions
Pat chicken wings very dry with paper towels. For the crispiest texture, place wings uncovered on a baking sheet and refrigerate 2 to 12 hours before cooking.
Preheat oven to 425°F.
Line a large baking sheet with foil and place a wire rack on top. Lightly spray rack with oil.
Place wings into a large mixing bowl.
Add baking powder and Wurzpott Asian Fusion seasoning.
Toss thoroughly until wings are evenly coated.
Arrange wings in a single layer with slight space between each wing.
Bake for 20 minutes.
Flip wings and continue baking another 20 to 25 minutes until wings become crispy and deeply golden brown.
Internal temperature should reach at least 175°F for tender texture.
While wings cook, prepare the glaze.
Combine soy sauce, honey, brown sugar, rice vinegar, sesame oil, garlic, and ginger in a saucepan over medium heat.
Whisk continuously and bring mixture to a gentle simmer.
In a small bowl combine cornstarch and cold water to create a slurry.
Slowly whisk slurry into sauce.
Continue simmering while whisking constantly for 2 to 3 minutes until glaze thickens and becomes glossy.
Remove glaze from heat.
Transfer cooked wings into a large clean mixing bowl.
Pour warm glaze over wings and toss thoroughly until evenly coated.
Return glazed wings to oven for 3 to 5 minutes to lightly caramelize sauce.
Remove from oven and garnish with sesame seeds and sliced green onions. Serve immediately.
Serve with steamed rice, fried rice, vegetable stir fry, ramen bowls, lettuce wraps, roasted vegetables, or party platters.
