These Sesame Ginger Chicken Wings are perfect game day but is also great any night of the week. The crispy chicken wings are coated in a delicious sesame ginger sauce that comes together in no time.
We all know my love for chicken wings runs very deep. I love them nice and crispy with lots of flavor. We do not skimp on flavor in this house! Personally whenever I have wings tossed or dipped in sauce. I love it saucy and this recipe will not disappoint.
Serve these as an appetizer at the next big game day or have it any night of the week with some rice and roasted veggies. These wings are so versatile and can be served any way you like.
WHAT YOU’LL NEED FOR THE SESAME GINGER CHICKEN WINGS:
- Chicken wings split or drumsticks or chicken tenders
- Rice wine vinegar, light soy sauce or coconut aminos, kosher salt, and ground white pepper
- Sweet potato or regular potato starch or tapioca flour
- Chicken broth
- Fresh ginger
- Sugar or coconut sugar or orange juice
- Cornstarch or arrowroot flour and cold water
- Sesame oil and sesame seeds
- Kosher salt to taste
HELPFUL TIPS AND TRICKS TO GET THE BEST SESAME GINGER CHICKEN WINGS:
- I prefer my wings split, but you can keep them whole if you like.
- Always pat your wings dry before doing anything.
- Marinate the chicken for at least 30 minutes but the longer the better.
- To get crispy wings and to make sure the sauce really sticks to the wings, use sweet potato or potato starch. If you don’t have either, tapioca or even cornstarch are great substitutes.
- When coating the marinated wings with the sweet potato starch, make sure to press the starch into the chicken and shake off any excess.
- If you want the wings extra crispy, stick them back into the air fryer or broiler after tossing in the sauce.
I hope you enjoy these Sesame Ginger Chicken Wings as much as I do. Be sure to tag me on Instagram if you make them. I want to see your recreation!
Sesame Ginger Chicken Wings (Paleo & Gluten Free Options)
Sesame Ginger Sauce
Pat chicken wings dry and place in a large bowl or gallon size ziplock bag.
Add in the rice wine vinegar, light soy sauce, kosher salt, and ground white pepper. Mix until chicken is coated.
Marinate for at least 30 minutes to overnight.
Once marinated, toss the chicken in the sweet potato starch making sure to press the starch into the chicken. Shake off any excess.
Air Fryer method: add chicken wings to air fryer basket, spray with cooking oil, cook at 375F for 20 minutes shaking halfway through, afterwards turn air fryer up to 400F and cook for an additional 5 minutes.
Oven method: preheat oven to 450F. Line a baking sheet with parchment paper. Add the chicken wings to baking sheet in a single layer, spray with cooking oil, roast for 20 minutes, flip and roast for an additional 10-12 minutes or until chicken wings are cooked through and golden brown.
Frying method: preheat a large skillet over medium heat. Add in enough oil to cover the bottom of the skillet with 1/4 inch height. Once heated, add the chicken into the skillet but don't overcrowd the skillet. Cook in batches if you need to. Fry for 12-15 minutes flipping halfway through.
Toss the chicken wings in the sauce and garnish with more sesame seeds.
Optional: add coated chicken wings back into the air fryer or broiler and roast for an additional 5 minutes or until the wings get extra crispy.
Sesame Ginger Sauce
Add chicken broth, fresh ginger, sugar, light soy sauce into a small saucepan.
Bring to a gentle boil while mixing.
Mix cornstarch with water in a small bowl and then stir into the saucepan.
Turn off the heat then stir in the sesame oil and sesame seeds. Taste to see if you need any kosher salt.
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