Best 17 Sesame Chicken Wings Recipes

SESAME CHICKEN WINGS

Steps:

• In a large plastic bag or glass dish, combine the first nine ingredients. Add chicken wings; coat well. Cover and refrigerate 2-3 hours or overnight, turning occasionally. Remove chicken to a shallow rack in a baking pan; discard marinade. , Bake, uncovered, at 350° for 30 minutes. Turn and bake about 20 minutes longer or until tender.

CHIPOTLE-HONEY-GLAZED CHICKEN WINGS WITH TOASTED SESAME SEEDS AND GREEN ONION

Steps:

• Heat your grill to medium-high
• Whisk together the honey, chipotle puree, 1 tablespoon of the mustard, 1 tablespoon of the ancho powder, 1 teaspoon salt, and 2 tablespoons of the oil in a small bowl. Divide the glaze evenly between 2 bowls, one small, the other large.
• Stir together the remaining 3 tablespoons of ancho powder with the coriander, cumin, and paprika in a small bowl.
• Rinse the chicken wings under cold water and pat dry with paper towels. Cut the tips off the wings and discard (or freeze and use for making chicken stock). Cut each wing into 2 pieces through the joint.
• Place the chicken wings in a large bowl, add the spice rub and the remaining 2 tablespoons oil, and toss to coat. Season with salt and pepper and place the wings on the grill in an even layer. Grill until golden brown and slightly charred, 4 to 5 minutes. Reduce the heat of the grill to medium, turn the wings over, and close the lid of the grill. Continue grilling until just cooked through, 15 to 20 minutes longer, brushing with the small bowl of glaze every few minutes and turning once during the last 10 minutes of cooking.
• Transfer the wings to the large bowl, brush with the reserved glaze, and toss to coat. Transfer to a platter and sprinkle with the sesame seeds and green onions.

BAKED SESAME CHICKEN WINGS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with cooking spray.
• Place frozen chicken wings, skin side-down, in the prepared pan.
• Combine soy sauce, water, and sugar in a bowl; pour sauce over chicken.
• Bake in the preheated oven for 30 minutes. Remove from the oven, turn wings, and sprinkle with sesame seeds. Return to the oven and bake until no longer pink at the bone and the juices run clear, about 30 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

STICKY SESAME CHICKEN WINGS

Steps:

• Put oven rack in upper third of oven and preheat oven to 425°F. Line a large shallow baking pan (17 by 12 inches) with foil and lightly oil foil.
• Mince garlic and mash to a paste with salt using a large heavy knife. Transfer garlic paste to a large bowl and stir in soy sauce, hoisin, honey, oil, and cayenne. Add wingettes to sauce, stirring to coat.
• Arrange wingettes in 1 layer in baking pan and roast, turning over once, until cooked through, about 35 minutes. Transfer wingettes to a large serving bowl and toss with sesame seeds and scallion.

BAKED SESAME PARMESAN CHICKEN DRUMSTICKS (OR WINGS)

Steps:

• Preheat oven to 350 degrees.
• Remove skin from drumsticks.
• In a large plastic bag (or deep bowl) shake/mix together bread crumbs, parmesan, sesame seeds, salt, pepper, cayenne and onion powder.
• Melt butter.
• Brush chicken with melted butter and shake in bag / roll in deep bowl.
• Place on baking sheets lined with parchment paper for easy clean up.
• Bake for 30 min at 350 degrees; turn chicken and bake another 5-10 minute
• You can also broil the last few minutes if you like the chicken really crispy.

PEANUT SESAME CHICKEN WINGS

Steps:

• Preheat broiler. Line a 15x10x1-inch baking pan with Reynolds Wrap® Non-Stick Foil*. Set pan aside.
• Cut off and discard tips of chicken wings. Cut wings at joints to form 24 pieces. Put wing pieces into a large bowl set aside.
• Combine the peanut butter, water, lime juice, soy sauce, honey, sesame oil, ginger, and garlic in a food processor or a blender. Cover and process or blend until smooth. Remove 1/3 cup of the sauce add it to the chicken wings and stir to coat evenly. Add the cilantro to the remaining sauce in the food processor or blender and process or blend until combined. Set aside. Arrange chicken pieces in a single layer in prepared pan.
• Broil wings 4 to 5 inches from the heat for 10 minutes. Turn wings. Broil about 10 minutes more or until tender and brown. Drain off fat.
• Place wings on a platter to serve, sprinkle with sesame seeds, and serve with the reserved peanut sauce.

SPICY BAKED SESAME CHICKEN WINGS

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Place a baking rack on top of a baking sheet, and lay chicken wings on top. Spray with cooking spray and season with salt and pepper.
• Bake in the preheated oven for 15 minutes. Flip wings and bake for another 15 minutes.
• While the wings are baking, combine soy sauce, brown sugar, vinegar, cornstarch, chipotle peppers, bourbon, ginger, chile-garlic sauce, hot sauce, sesame oil, and liquid smoke in a small pot over medium-high heat. Bring to a boil, stirring occasionally. Lower heat slightly and simmer for 1 minute. Turn off the heat and keep sauce warm.
• Remove wings from the oven and turn on the broiler; if you can adjust the broiling temperature, select 480 degrees F (245 degrees C).
• Brush sauce on wings, and broil for 5 minutes. Flip wings, brush sauce on the other side, and broil for 5 more minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
• Garnish wings with sesame seeds and serve.

MISO-GLAZED SESAME CHICKEN WINGS RECIPE BY TASTY

Steps:

• Preheat oven to 425ºF.
• In a small bowl, combine miso, Nakano® Sesame Rice Vinegar, soy sauce, honey, ginger, and garlic. Stir until miso is broken down and sauce is relatively smooth (a few small clumps are fine).
• Place wings in a bowl and season with kosher salt. Pour approximately two-thirds of the miso sauce over the wings (reserve the rest of the sauce). Toss to combine.
• Spread out coated wings on a parchment-lined sheet tray.
• Bake wings for 20 minutes.
• Remove from oven and spoon a bit of the reserved sauce over each wing. Sprinkle each wing with sesame seeds.
• Place tray back in oven and cook for 5 more minutes, or until wings are golden brown and cooked through.
• Garnish wings with minced cilantro before serving.
• *Note: if Nakano® Sesame Rice Vinegar cannot be found, substitute Nakano® Seasoned Rice Vinegar with a dash of sesame oil.
• Enjoy!

OVEN-FRIED SESAME CHICKEN WINGS

Steps:

• Cut chicken wings into three sections; discard wing tip sections. In a large resealable plastic bag, combine the bread crumbs, sesame seeds, paprika and salt. Place cream in a shallow bowl. Dip chicken wings in cream, then place in the bag and shake to coat evenly. , Pour butter into a 13-in. x 9-in. baking dish; add chicken, turning to coat. Bake, uncovered, at 375° for 40-45 minutes or until juices run clear, turning every 10 minutes.

TERIYAKI CHICKEN WINGS WITH SESAME AND CILANTRO

Steps:

• Prepare the teriyaki sauce by combining the soy sauce, grapefruit juice, hoisin sauce, ketchup, rice wine vinegar, brown sugar, chiles, garlic, and ginger in a pot. Bring to a slow boil and cook, stirring, until thickened, about 20 minutes.
• Preheat the oven to 400 degrees F.
• Season the chicken wings generously with salt and pepper. Lay the chicken wings in a single layer on a sheet pan. Bake for 20 minutes or until the skin gets crispy. With tongs, dip the wings in the teriyaki sauce and return to the oven for 10 to 15 minutes to glaze. An impressive presentation is to serve these chicken wings family style; arrange them on a large platter, pour the remaining sauce over them and sprinkle with sesame seeds and cilantro. Don't forget the wet naps!

STOVETOP SESAME CHICKEN WINGS

Steps:

• Combine brown sugar, honey, sesame oil, and chili oil in a small bowl; set aside.
• Heat olive oil in a nonstick pan over medium heat. Add chicken and cook, turning occasionally, until lightly browned on all sides, about 5 minutes. Reduce heat to low, add soy sauce, and cook until reduced, about 5 minutes. Flip chicken to coat evenly.
• Add brown sugar mixture to the pan. Continue to cook and flip chicken until no longer pink in the center and juices run clear, about 20 minutes. Sprinkle with white sugar. Continue flipping and cooking for an additional 5 minutes. Remove from the pan and sprinkle with sesame seeds.

CHILI-GLAZED CHICKEN WINGS WITH TOASTED SESAME SEEDS

Steps:

• Put the wings in a large bowl and evenly coat them with the oil, salt, and pepper. Set aside at room temperature for 20 to 30 minutes
• before grilling.
• In a small bowl whisk the glaze ingredients.
• In a medium skillet over medium heat, toast the sesame seeds until golden brown, 3 to 5 minutes, stirring occasionally. Pour the
• seeds into a cool container to stop the cooking.
• Brush the cooking grate clean. Grill the wings over direct medium heat, with the lid closed as much as possible, until the skin turns
• golden brown, about 10 minutes, turning occasionally and swapping their positions as needed for even cooking. Then lightly brush the
• wings with the glaze on both sides and grill until the meat is no longer pink at the bone, 8 to 10 minutes, continuing to turn, glaze, and
• swap their positions for even cooking (you may not need all of the glaze). Remove the wings from the grill and sprinkle the sesame
• seeds over the top. Serve warm or at room temperature.

OVEN BAKED SESAME CHICKEN WINGS

Steps:

• 1. Separate wings into 3 if desired...discard tips. Combine all ingredients except butter. Dip wings in melted butter ; roll in bread crumb mixture. Coat completely. Arrange meaty side down on a a well greased cookie sheet in a single layer. Bake at 375 for 20 minutes, turn and bake 20 - 25 minutes or until golden.
• 2. Serve with tomato salsa or sour cream. I really like the 3 cheese Ranch dressing with ALL my wings!!! NOTE: You can substitute 1/2 cup of buttermilk for the butter for fewer calories

BBQ SESAME CHICKEN WINGS

Steps:

• 1. In a small bowl, combine all the ingredients for the marinade. Mix well.
• 2. With the chicken wings in a container, pour the marinade over the wings, mix till well coated.
• 3. Refrigerate overnight, mixing occasionally.
• 4. Grill or broil as desired, basting frequently with the marinade.
• 5. Sprinkle with 2 tsp. toasted sesame seeds.

LEVI'S SESAME CHICKEN WINGS

Steps:

• Cut wings at the joints and discard tips.
• Rinse, pat semi-dry and sprinkle with salt and pepper.
• Place on broiler pan and broil 5 inches from top, 10 minutes on each side.
• Place in slow cooker.
• Combine remaining ingredients except sesame seeds and pour over chicken.
• Cover and cook on high 2 1/2 hours or low for 5 hours.
• Sprinkle sesame seeds on top just before serving.

SESAME CHICKEN WINGS

Steps:

• In a blender or food processor, combine the soy sauce, honey, vinegar, sesame oil, garlic and ginger; blend until the mixture is smooth.
• Trim the tips off the wings and remove any excess skin or fat.
• Place trimmed wings in a heavy-duty zip-top plastic bag and add the mixture from the blender; marinate, refrigerated, for at least 2 hours or overnight.
• Preheat oven to 425 degrees F. and arrange wings on a rack over a baking pan.
• Sprinkle with half of the sesame seeds and bake for 20 minutes, basting with a bit of marinade after 10 minutes; turn wings over, baste with the remaining marinade and sprinkle with the remaining sesame seeds.
• Continue baking for another 25 minutes or until browned and sizzling.
• If you prefer crisper wings, pop wings under the broiler for a minute or two.

SESAME OIL CHICKEN WINGS

Steps:

• Cut the chicken wings into 3 separate portions. In a large skillet, combine the chicken, water, dark soy sauce, light soy sauce, garlic and green onion. Stir together and cook for 15 minutes over medium heat.
• Add the 1/4 cup sesame oil and simmer for another 15 minutes over low heat. Bring mixture to a boil and add dash of sesame oil. Remove from heat, let cool and serve.