Baked Sesame Sticky Wings
Ingredients
- 2 pounds chicken wingettes and drumettes (either one or a combo of both)
- ½ teaspoon kosher salt (plus more to taste)
- ¼ teaspoon freshly ground black pepper
- 3 garlic cloves (minced)
- ½ cup pure maple syrup
- ¼ cup low-sodium soy sauce
- 1½ tablespoons ginger paste or 1 tablespoon freshly ground ginger
- ¼ teaspoon crushed red pepper (red pepper flakes)
- 2 tablespoons toasted sesame seeds
- garnish: 2 scallions or green onions (thinly sliced at an angle)
Instructions
- 1
Place two 2-gallon sized resealable plastic bags together. (I use two just in-case one has a small hole.)
- 2
Pat the chicken dry with paper towels and sprinkle lightly with salt and black pepper.
- 3
Pour ½ teaspoon kosher salt, ¼ teaspoon black pepper, minced garlic, maple syrup, soy sauce, ginger paste and crushed red pepper into the inside plastic bag.
- 4
Add the chicken pieces to the marinade, and zip the inside bag closed, squeezing out as much air as possible.
- 5
Seal the outside bag around the inside bag and turn the chicken over a few times to ensure all pieces are covered with marinade.
- 6
Refrigerate the chicken at least 1 hour or overnight.
- 7
When ready to cook, heat the oven to 425°F and line a medium sized baking dish with parchment or spray the dish with nonstick cooking spray.
- 8
Place chicken in the pan, being sure to keep a little space between the pieces. Pour the excess marinade over the chicken and cook for 20 minutes, then flip each piece over and brush with pan drippings (marinade).
20 min - 9
Sprinkle chicken with toasted sesame seeds and cook another 10-15 minutes or until the sauce has thickened and caramelized. The chicken should cook for a total of 30-35 minutes.
15 min - 10
Remove the chicken from the oven and let cool slightly.
- 11
Garnish with sliced green onions and serve. Enjoy!
Nutrition
Per serving (based on 6 servings)
