Sticky Honey Sesame Chicken Wings
A beautiful mid-week or weekend meal; Sticky Chicken Wings — with the perfect amount of sweet and saltiness full of Chinese flavours. It’s really hard to believe these are diet friendly and low in points/calories!
When it comes to wings, I don’t like to over-season them and destroy the already perfect flavours they have.
And this marinade is so popular at parties, gatherings, and even just at home with the family and causes severe finger-licking-after-every-bite. Not classy. But who cares when every else is doing the same thing?
Creating this marinade was simple – yet incredible. The aromas of soy plus sweet soy, along with the honey and intermingled with garlic is slightly intoxicating and one of our favourite ways to prepare and eat wings.
And you can either marinade for a couple of hours — or cover and leave in the refrigerator to marinade over night for a deeper flavour. I’ve done both, and to be completely honest with you, I love both ways.
There’s something about sticky chicken. Biting into a wing so tender and juicy on the inside; baked to golden perfection on the outside; covered the most amazing flavours that set off some crazy fireworks in your mouth. Like Chinese New Year.
And sprinkling extra sesame seeds over them for an extra nuttiness that triggers off the honey in a super special way.
Serve these over steamed vegetables; with steamed rice; or enjoy as they are.
Especially with this sauce. You won’t miss anything more on your plate!
Sticky Honey Sesame Chicken Wings
Weight Watchers: 6pp per chicken wing (1x drumette and 1x wingette)
Ingredients
- 1 kg | 2lbs chicken wing nibbles -- Drumettes and Wingettes (or whole chicken wings; tip removed and discarded; each wing separated at the joint into 2 pieces)
- 4 tablespoons soy sauce
- 2 tablespoons Kecap Manis (Sweet Soy Sauce)
- 2 tablespoons honey
- 1/2 tablespoon sesame oil
- 2 cloves fresh garlic , crushed/minced
- 1-2 tablespoons (extra) honey
- 2 tablespoons Sesame seeds , for garnish
- Lemon wedges to serve
Instructions
- Preheat oven to grill/broil settings on high heat (or 200c | 400f).
- Wash and rinse chicken wings and pat dry. Cut the skin off of the wing drumettes, and leave it on for the wingettes (if you want to cut out the extra fat).
- In a large shallow dish, whisk together the soy sauce, Kecap Manis, honey, sesame oil and garlic. Add the chicken and mix into the sauce to coat. Refrigerate to marinade for 1-2 hours (or overnight for a stronger flavour).
- Remove wings from marinade and reserve liquid. Arrange chicken wings skin side up onto an oven tray lined with aluminium foil, and drizzle with a little extra honey. Grill/broil for 8-10 minutes, or until they are golden brown. Turn the wings and grill/broil for a further 5-8 minutes more, or until they are golden, sticky and cooked through.
- While the wings are in the oven; pour the reserved marinade into a small saucepan, and bring to the boil for 5 minutes.
- To serve, pour honey sauce over the wings and garnish with sesame seeds.
Nutrition
Greg says
These were some of the nicest wings I’ve ever had. I did them on the barbecue and kept the reserved marinade liquid to brush on them as they cooked. Set to become a barbecue staple I think!
Evelyn Gidden says
Curious what rack should I put this on since it’s cooking at 400 broil
I had it on back l had of switch it real quick
Karina says
I usually have ours on the middle rack.
Kate says
These are absolutely amazing they provide such a good satisfaction when you are craving some top notch chicken wings. I was just wondering if you would know why my chicken wings used to come and delicious and sticky and now my sauce seems like it has been watered down. I’m not quite sure what it could be I tried adding more honey and it didn’t work. Definitely something I’ve done wrong it might be my oven but your recipe in general is amazing!!
shaer alam says
I’m about to try this recipe so I’m just looking through the comments… I feel like your issue could be water retention, do you pat them dry before marinating them… Whenever I do my steaks Its imperative that they’re dry so I believe the same theory could be applied here as well
Monica says
Thank you yet again Karina for a recipe that my husband loves. Everything I have made for him using your recipes have been very well received, with lots of compliments. Your instructions are so clear and easy to follow and you make me look like I know what I’m doing, haha! Always look forward to your weekly meal plans for inspiration.
Karina says
Monica that’s so wonderful to hear! Thank you so much for your feedback. Have a wonderful week ahead!
Dorinda Lomax says
Hi Karina, thank you so much for sharing this recipe! I made this today for lunch for about 100 + . They loved it ?
Wings were the best I’ve had in a very long time!!
Emily lloyd says
So delicious! Will definitely be doing this recipe again ??
Karina says
YaY! That is exciting! Thanks for choosing one of my recipes to make!
John Simon says
Don’t discard the wing tips!
Save them for making stock.
Cheers…
Sharon says
Will they turn out as good if I remove the skin first?
Karina says
Hi Sharon, they should be fine 🙂
shazia says
Great recipe!!!
Karina says
Thank you Shazia!
Quan says
I made this for work and I quote my supervisor and one of the maintenance guys “These are the best wings I’ve ever had”, (Don’t worry I credited you for the recipe) I made a few minor changes to the recipe for more flavor and kick. I added grated ginger, some pepper flakes, and a little squeeze of lemon juice on the marinade.
The first time I made them I followed the recipe and it was already delicious! but boy oh boy did the ginger give it a whole new flavor this savory appetizer. I’m not sure how much i put in since i kind of just eye balled it.
Again thank you for this amazing recipe. If you get a chance to experiment, try making some Pad See Ew. I’ve tried many recipes but it never tastes as good as I’ve had.
Karina says
Sounds incredible! I’m so happy to hear you all loved it! I love your additions and will definitely try it out! Xx
Jujubee58 (@Ettenyl58) says
I just made these today and all I’ve got to say is “Who are you fooling with that serving size?” That may be a good size for a sample! I baked my chicken wings with the end cut off and put the juices from the baked chicken in the marinade while I was heating it up. I’m going to have to stock up on chicken wings!
Karina says
Oh! For a second I thought you were abusing me lol! I know! The serving size is for those of us looking after our weight, but it’s so hard to stick to it. I’m so happy you enjoyed this recipe! Thank you so much for sharing your comment ha! You cracked me up!
keith says
second cooking the juices jnto the marinade … i cookdd wings into a frying pan at end to make extra sticky !and reducd saucr… and added in a bit of fresh corriander .. yum !
Tara says
These were lovely … just need to serve with a serve of willpower 🙂
Tara says
… serve with a side of willpower!
Karina says
Should I put that in the serve section of the recipe? Lol! Thank you for your comment! You cracked me up 😉 I’m so happy you enjoyed this recipe! X
Grace says
Inspired! looks fantastic, I think I could pop those little wings like a packet of crisps, they look so addictive!
Karina says
So unbelievably addictive it’s hard to stop at one. Or two. And three 😉 Thank you for for stopping by and commenting! Enjoy your week Xx
tara bowering says
Hi Karina
These sound delicious!
What is the calories/points per serve or wing?
Thanks, Tara
Karina says
Hi Tara! Oops thank you for letting me know. The recipe has been updated 🙂