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Sticky, saucy, and full of flavor, this Honey Sesame Chicken makes an easy weeknight or weekend favorite. These wings hit the perfect balance of sweet and savory with rich Chinese-inspired flavor. You’d never guess they’re low in calories and diet-friendly.
If you love sesame chicken wings or a good honey glazed chicken wings recipe, this one’s a must-try. The sticky sauce clings to every bite, making these honey chicken wings seriously addictive. They’re simple to make, but taste like a restaurant favorite.
What Makes This Recipe Work?
The secret to this Honey Sesame Chicken is the rich, sticky glaze. A mix of soy sauce, sweet soy, honey, and sesame oil creates a bold, balanced flavor that’s both sweet and savory. It coats the wings perfectly, giving you that classic takeout-style taste in every bite.
Unlike deep-fried versions, these sesame chicken wings are baked until golden and caramelized, making them a healthier option. They stay juicy on the inside with just the right crisp on the edges. If you’ve been searching for honey chicken wings, this one delivers big flavor with less guilt.
What Goes Into This Honey Sesame Chicken?
This Honey Sesame Chicken comes together with just a few simple ingredients, but the flavor is anything but basic. These sticky sesame chicken wings are sweet, salty, garlicky, and completely addictive. Whether you’re making them for dinner or game day, this honey glazed chicken wings recipe is a guaranteed hit.
- Sesame oil and garlic – Add bold aroma and flavor that bring everything together.
- Chicken drumettes and wingettes – 2 pounds of juicy, meaty pieces perfect for honey chicken wings.
- Soy sauce and Kecap Manis – The combo of regular and sweet soy sauce gives the glaze deep, savory-sweet flavor.
- Honey – Used in two stages to build a sticky glaze that clings beautifully to the wings.
Note: Please see recipe card at the bottom for the full list of ingredients and measurements.
How To Make Honey Sesame Chicken
- Prep the Oven and Chicken: Preheat oven to grill or broil at 200°C | 400°F and line a baking tray with foil. Wash and pat dry the wings, trimming skin from drumettes if preferred and leaving it on the wingettes.
- Marinate the Wings: In a shallow dish, whisk together soy sauce, Kecap Manis, honey, sesame oil, and garlic. Add the chicken, toss to coat well, and refrigerate for 1–2 hours or overnight for more flavor.
- Grill Until Sticky: Remove from marinade and set it aside. Place wings skin side up, drizzle with extra honey, and grill for 8–10 minutes. Flip and cook another 5–8 minutes until golden and sticky.
- Finish and Serve: Boil the reserved marinade for 5 minutes to thicken. Pour over cooked wings, garnish with sesame seeds, and serve hot with lemon wedges.
These wings are packed with bold, sticky-sweet flavor, so pairing them with sides that balance or contrast the richness makes all the difference. A scoop of Cilantro Lime Cauliflower Rice adds a fresh, zesty element that complements the savory glaze without overpowering it. If you’re looking for something more indulgent, Crispy Fries make a fun and satisfying combo with these sticky sesame chicken wings.
For a cozy twist, try them with Creamy & Crispy Green Bean Casserole. The crunch and creaminess play perfectly against the texture of these honey chicken wings. Whether you’re after a lighter pairing or a full comfort-style plate, these sides round out this honey glazed chicken wings recipe beautifully.
Recipe FAQ’s
Yes, you can use whole wings for this Honey Sesame Chicken recipe. Just adjust the cooking time slightly to ensure they’re cooked through and golden. You may also need a larger tray for even spacing.
Yes, the sauce works perfectly with boneless thighs or breasts too. Simply adjust the cooking time depending on the cut you’re using.
Letting the wings caramelize under the grill helps the glaze stick naturally. For extra flavor, pour the reduced marinade over the wings just before serving.
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Sticky Honey Sesame Chicken Wings
Ingredients
- 2 lbs chicken drumettes and wingettes
- 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Delicious! I served these over some coconut rice with a side salad and they were divine!
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!
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
I usually have ours on the middle rack.
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!!
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
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.
Monica that’s so wonderful to hear! Thank you so much for your feedback. Have a wonderful week ahead!