Sesame Sweet Wings Recipe

Name: Vietnamese Street Kitchens Sesame Sweet Wings Recipe
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 2 lbs chicken wings (split drumettes + flats); 1 tsp kosher salt; 0.5 tsp black pepper, freshly ground; 1 tbs baking powder (aluminum-free); 1 tbs neutral oil (for roasting, e.g., canola or vegetable); 3 tbs light soy sauce; 3 tbs honey; 1 tbs mirin or dry sherry; 1 tsp rice vinegar; 1 tsp sesame oil (toasted); 1 tbs brown sugar (light, packed); 2 cloves garlic, minced (about 2 cloves); 1 tsp fresh ginger, finely grated; 1 tsp cornstarch; 1 tbs water (for cornstarch slurry); 2 tbs toasted sesame seeds (white and/or black); 2 tbs fresh cilantro leaves, chopped (optional); 2 tbs scallions (green onions), thinly sliced; 0.5 tsp crushed red pepper flakes (optional, to taste)

Inspired by Vietnamese Street Kitchen

Time50m

Serves4

Special homemade sauce, herbs, toasted sesame.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Wings

2 lbs chicken wings (split drumettes + flats)

1 tsp kosher salt

1/2 tsp Black pepper, freshly ground

1 tbs baking powder (aluminum-free)

1 tbs neutral oil (for roasting, e.g., canola or vegetable)

Sesame Sweet Sauce

3 tbs light soy sauce

3 tbs Honey

1 tbs mirin or dry sherry

1 tsp Rice vinegar

1 tsp sesame oil (toasted)

1 tbs brown sugar (light, packed)

2 cloves garlic, minced (about 2 cloves)

1 tsp fresh ginger, finely grated

1 tsp Cornstarch

1 tbs water (for cornstarch slurry)

Finish & Garnish

2 tbs toasted sesame seeds (white and/or black)

2 tbs fresh cilantro leaves, chopped (optional)

2 tbs scallions (green onions), thinly sliced

1/2 tsp crushed red pepper flakes (optional, to taste)

Method

Wings

Preheat and prepare

Preheat oven to 425°F (220°C). Line a large baking sheet with foil and place a wire rack on top. The rack will allow air circulation and crisp the skin.

Pat the wings dry thoroughly with paper towels. Removing surface moisture helps achieve crisp skin.

In a large bowl, toss the wings with kosher salt, black pepper and baking powder until evenly coated. Drizzle the 1 tablespoon neutral oil and toss again to coat. Spread wings in a single layer on the prepared rack with space between pieces.

Roast in the preheated oven for 25–30 minutes, flip each wing, then roast an additional 10–15 minutes until skin is deep golden and crisp and internal temperature reaches 165°F (74°C). Total time ~35–45 minutes depending on size.

Sesame Sweet Sauce

While wings roast, combine sauce ingredients: in a small bowl or measuring cup whisk together light soy sauce, honey, mirin (or dry sherry), rice vinegar, toasted sesame oil, brown sugar, minced garlic and grated ginger until smooth.

In a separate small bowl mix cornstarch with 1 tablespoon water to make a slurry, stirring until no lumps remain.

Pour the sauce mixture into a small saucepan and bring to a gentle simmer over medium-low heat, stirring. Once simmering, whisk in the cornstarch slurry and continue to simmer for 1–2 minutes until sauce thickens to a glossy, coat-able consistency. Remove from heat and set aside. Taste and adjust: add a little more honey for sweetness or a splash of rice vinegar for brightness if desired.

Finish & Garnish

When wings are done and crisp, transfer them to a large mixing bowl. Pour the warm sesame sweet sauce over the hot wings.

Toss gently but quickly so each wing is coated in sauce. The residual heat will help the sauce cling to the skin. If you prefer a stickier glaze, return coated wings to the oven rack for 3–4 minutes at 425°F (220°C) to set the glaze, watching closely to avoid burning.

Transfer wings to a serving platter. Sprinkle toasted sesame seeds, sliced scallions and chopped cilantro over the top. Finish with a light pinch of crushed red pepper flakes if you want heat.

Serve immediately, with extra sauce on the side if desired.