Baked Sesame Chicken Wings

Sesame Chicken Wings

September: National Chicken Month

The young kids of a Korean friend from church had requested chicken wings when we went to a potluck dinner at their apartment.  We were going to bring Korean chicken wings (see our other blog recipe post) but our deep fryer was out of service at the time. Not wanting to disappoint her sons, we found a suitable substitute—baked sesame chicken wings. Korean cuisine uses sesame seeds and oil to add a distinctively delicious flavor and aroma to a lot of their foods. Heeyoung K.’s family liked this Asian-American style dish, and we liked how easy it was to cook! Bake some simple sesame chicken wings for a potluck pleaser and for National Chicken Month.


(Adapted from Taste of Home)


  • 2 tablespoons sesame oil
  • ½ cup soy sauce
  • 1/3 cup water
  • ¼ cup sugar
  • 4 green onion stalks
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • ground black pepper to taste
  • 2 tablespoons sesame seeds
  • 2 ½ pounds chicken wings


Slice the green onions (tops and white parts only; discard the bottom root), chop the onion and mince the garlic cloves. Add these to the marinade by mixing together with the sesame oil, soy sauce, water and sugar. Sprinkle the marinade with black pepper and sesame seeds. Soak the chicken wings in the marinade. Cover and refrigerate preferably overnight or at least 2-3 hours, turning the chicken wings occasionally.

Sesame Chicken Wings

Transfer the chicken wings to a baking pan without the marinade. Bake uncovered in a preheated oven at 350 degrees F for half an hour. Turn the chicken wings and bake for another 15 minutes. Remove from the oven and transfer to a serving platter. Garnish with chopped green onions and sesame seeds.

Sesame Chicken Wings


  • We halved the baked sesame chicken wings recipe above. We also marinated them for two days for a stronger taste.