Ingredients
- 2 pounds chicken wings, tips removed and segments separated
- 1/4 cup soy sauce
- 1/4 cup honey
- 1 tablespoon sesame oil
- 4 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 2 tablespoons rice vinegar
- 1 tablespoon sriracha (adjust to taste for heat)
- 2 tablespoons sesame seeds, toasted
- 2 green onions, thinly sliced
- Salt and pepper to taste
Feel free to swap out the sesame oil for vegetable oil if that’s what’s on hand, or use maple syrup instead of honey for a slightly different sweetness. Cooking is about flexibility and working with what you have — a lesson I learned from my abuela’s intuitive cooking style.
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with foil and place a wire rack on top. This allows the wings to cook evenly and become nice and crispy.
- In a large bowl, toss the chicken wings with salt and pepper. Arrange them in a single layer on the wire rack.
- Bake the wings for 40-45 minutes, turning halfway through, until they are golden brown and crispy.
- While the wings are baking, prepare the sauce. In a small saucepan over medium heat, combine the soy sauce, honey, sesame oil, garlic, ginger, rice vinegar, and sriracha. Bring to a simmer, stirring occasionally, until the sauce thickens slightly, about 5 minutes.
- Once the wings are done, transfer them to a large bowl. Pour the sticky sauce over the wings and toss to coat them evenly.
- Sprinkle the toasted sesame seeds and sliced green onions over the wings before serving. Enjoy hot!
Remember, patience is key! Allowing the sauce to thicken properly ensures it adheres perfectly to the wings, resulting in that signature sticky finish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International