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Sticky Sesame Chicken Wings

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  • Author: Christina Wojcik
  • Yield: 3 people, or 24 wings 1x


These wings are steamed before they’re baked, so the skin becomes crispy and delectable under the gooey, sweet and tangy sauce.


  • 12 whole chicken wings or 24 split chicken wings
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ½ cup sweet chili sauce
  • ¼ cup rice vinegar
  • ¼ cup light canned coconut milk
  • 2½ Tablespoons light brown sugar
  • 3 (1 teaspoon) garlic cloves, minced
  • 1 teaspoon ginger, grated
  • 1 Tablespoon smooth peanut butter
  • 1 lime, juiced
  • ½ Tablespoon soy sauce
  • 1 teaspoon sriracha (spicy chili sauce)
  • 1 teaspoon sesame seeds, toasted (see Notes below)
  • ½ cup fresh cilantro, chopped
  • 3 green onions, diced


  1. Using kitchen shears, a cleaver, or a knife, chop off the tips of the wings, and discard. Separate the wings at the joint, so that each whole wing is in two pieces.
  2. Place a large pot, filled with a steamer basket and 1 inch of water in the bottom, over high heat, cover and bring to a boil.
  3. Place the prepared wings in the steamer basket, cover the pot, then reduce the heat to medium and steam for 10 minutes.
  4. Remove the wings from the basket, let cool slightly, then pat very dry with paper towels. Lay out the wings single layer on a cooling rack, set the rack in a sheet pan (with sides) lined with paper towels, and place in the refrigerator to dry, about 1 hour.
  5. Preheat oven to 425 degrees F.
  6. Pat any remaining liquid off of chicken wings, then season with salt and pepper.
  7. Remove the paper towels from the sheet pan and replace with parchment paper or foil; leave the wings on their rack with the sheet pan below. Roast in the middle of the oven at 425 degrees for 30 minutes, turning over with tongs once.
  8. Take wings out of oven.
  9. Preheat oven to 375 degrees F.
  10. In a large saucepan, combine sweet chili sauce, vinegar, coconut milk, sugar, garlic, ginger, peanut butter, lime juice, soy sauce and sriracha, whisking to combine. Bring to a boil over medium-high heat, then let simmer for 5 minutes, whisking constantly.
  11. Add wings to the saucepan of warm sauce, and toss to fully coat. Place the wings back on their rack with tongs, leave the sheet pan below, and bake at 375 degrees for 20 minutes.
  12. Spoon remaining sauce from saucepan on top of the wings, and sprinkle with sesame seeds, chopped cilantro and green onion.


How to toast sesame seeds: Heat seeds in the large saucepan or a skillet over medium high heat, stirring from time to time, until they become a light golden brown.
Feel free to steam the wings the day before, then place in a sealed container lined with paper towels in the refrigerator until ready to bake.

  • Category: Appetizer
  • Cuisine: Thai-American Fusion
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