Sticky sesame chicken wings

  • 10 mins preparation
  • 45 mins cooking
  • 1 hr marinating
  • Serves 6
  • Print
Photography by Brett Stevens. Styling by Michele Cranston.


  • 6 green onions, finely sliced on a diagonal
  • 4 clove garlic, crushed
  • 1/3 cup (80ml) soy sauce
  • 1/3 cup (80ml) shao hsing wine (chinese cooking wine)
  • 1 tablespoon finely grated ginger
  • 2 tablespoon brown sugar
  • 2 kilogram chicken wings
  • 1/4 cup (35g) sesame seeds, toasted
  • steamed rice, to serve
  • tatsoi leaves, to serve


  • 1
    Preheat oven to 180°C (160°C fan-forced). Line two baking trays with baking paper.
  • 2
    Combine the green onions, garlic, soy sauce, Shao Hsing wine, ginger and sugar in a large bowl; stir to combine. Add chicken wings and toss to ensure that they are all well coated in the marinade. Cover and refrigerate for 1 hour.
  • 3
    Transfer the wings to the two baking trays. Bake wings for 40-45 minutes or until cooked through and golden brown.
  • 4
    Transfer to a serving dish and spoon over toasted sesame seeds. Serve with steamed rice and tatsoi salad leaves.
  • 5
    Not suitable to freeze or microwave.

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