Sticky wing with sesame salt

Is there anything better than sticky chicken wings?

  • 40 mins preparation
  • Serves 8
  • Print


  • ½ cup (175g) honey
  • ¼ cup (60ml) soy sauce
  • 2 teaspoons finely grated fresh ginger
  • 1 teaspoon chinese five-spice powder
  • 1.5 kg small chicken wings (about 16 pieces)
  • 1 teaspoon sesame seeds
  • 1 teaspoon sea salt flakes
  • 1 tablespoon peanut oil
  • 1 tablespoon coarsely grated fresh ginger, extra


  • 1
    Combine honey, soy sauce, finely grated ginger and five-spice in a large bowl; add chicken, toss well to coat. Cover, refrigerate for 1 hour.
  • 2
    Preheat the oven to 200°C/180°C fan. Line two large oven trays with baking paper.
  • 3
    Drain chicken mixture; reserve marinade. Place chicken on trays in a single layer. Bake for 35 minutes or until well glazed and cooked through, brushing with reserved marinade halfway during cooking.
  • 4
    Meanwhile, place seeds in a small dry frying pan; stir constantly over medium heat until browned. Add salt; remove from the pan.
  • 5
    Heat oil in same cleaned frying pan; cook extra ginger, stirring, for 1 minute or until lightly browned.
  • 6
    Serve chicken sprinkled with sesame salt and fried ginger.

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