Sticky Sesame Chicken Wings

Sticky Sesame Chicken Wings


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Try some finger-licking chicken wings slathered in honey and soy sauce. All you need to do is throw in all the ingredients into one pot, and you're ready to dig right in.

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Time needed

2 hour preparation + 15 min cooking

Serving Size / Yield

3-4 servings


  • 2 lbs. chicken wings
  • 1 C. soy sauce,
  • 1 T. fresh ginger, grated
  • 1/2 lemon, juiced
  • salt and freshly ground black pepper
  • 2 T. olive oil
  • 2 T. margarine
  • 1/2 C. honey
  • sesame seeds, for garnish

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Rinse chicken wings and pat dry. Remove the tip and discard. Separate each wing at the joint into two pieces. Place wings in a shallow dish and pour over the soy sauce, ginger, and lemon juice. Toss well to coat. Allow the wings to marinate in the refrigerator, for two hours.
Remove wings from marinade and pat dry; season with salt and pepper. In a large saute pan over medium-high heat, melt the margarine in the olive oil. When the butter stops foaming, add the honey and chicken wings and fry until browned on each side, for about five minutes. Continue cooking the wings, turning them over often to coat them as the glaze reduces. Cook until the wings are sticky and cooked through. Garnish with sesame seeds and serve.

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