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Baked Sesame Wings with Thai Dipping Sauce title image

Baked Sesame Wings with Thai Dipping Sauce

These crunchy, flavorful baked Sesame Wings have a fun speckled appearance thanks to a crust of toasted white and black sesame seeds, along with Panko crumbs (gluten-free version used). A perfect partner to a sweet and spicy Thai Dipping Sauce, sure to perk up any gathering!
Course Appetizer
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 20 wings
Calories 189kcal
Author Toni Dash


Ingredients for the wing coating:

  • ¼ cup White Sesame Seeds
  • ¼ cup Black Sesame Seeds
  • ¼ cup Panko Crumbs (I used Ian’s Gluten-Free Panko crumbs)
  • 2 teaspoon Honey
  • 1 teaspoon Kosher Salt
  • 1 teaspoon ground Black Pepper
  • ¼ cup Sesame Oil

Ingredients for Chicken wing parts:

  • 20 Chicken wing parts (drumette and/or middle joint)*; approximately 1 1/2 pounds

Ingredients for making Thai Dipping Sauce:

  • ¾ cup Rice Vinegar
  • ¾ cup Turbinado Sugar (granulated sugar may be substituted if needed)
  • 1- inch fresh Ginger , peeled and diced (approximately 2 teaspoons)
  • 1 teaspoon Red Pepper Flakes
  • 1 tablespoon fresh Cilantro , diced


  • Preheat the oven to 350 degrees.
  • If the panko crumbs are not a fine/small grain, place them in a zipper plastic bag and crush them with a rolling pin or other heavy item.
  • If the honey is very thick place it in a microwave safe container and microwave a few seconds at a time until it becomes a texture which will easily mix with the other coating ingredients. If it is too thick it will clump when added to the seeds in the coating mixture.
  • In a medium mixing bowl, combine the honey, salt, pepper, oil and panko crumbs. Set aside.
  • Place the sesame seeds (white and black) into a skillet over high heat. Stirring constantly, toast them for 2-3 minutes until the white seeds begin to turn golden and you can smell the sesame aroma. Remove from heat and add to the mixing bowl with the other ingredients. Stir with a fork to fully combine.
  • Add chicken wings to the bowl of sesame coating and work the rub into all sides of each wing with your hands. Place into a roasting pan or baking sheet and bake for 1 hour.
  • Allow to cool just until they can be handled and serve with dipping sauce.

Instructions for making Thai Dipping Sauce:

  • In a small saucepan over medium heat, combine rice vinegar, sugar and ginger. Cook until sugar dissolves approximately 5 minutes.
  • Add red pepper flakes and cilantro.


*Segmented portions of chicken wings intended for making Hot Wings can be purchased at most grocery stores. If unavailable, fully chicken wings may be used and separated. When separating chicken wings, carefully use a heavy, sharp kitchen knife and cut at the joint between the wing tip and second/middle joint, as well as between the wing end, or drumette, and the second/middle joint. The drumette and second/joint are the portions used for making ‘wings’. The wing tips may be saved in the freezer to make chicken stock.


Calories: 189kcal | Carbohydrates: 9g | Protein: 9g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 37mg | Sodium: 159mg | Potassium: 96mg | Fiber: 0g | Sugar: 8g | Vitamin A: 100IU | Vitamin C: 0.3mg | Calcium: 45mg | Iron: 1.1mg