Chicken wings in the oven crispy? Oh, yes. That’s the dream. We’re talking tender bites of chicken coated in a golden, sticky sesame glaze that clings like a warm hug. It’s the kind of dish that makes you forget about takeout and start hoarding soy sauce packets like they’re currency. We’ve made this at home more times than I can count. The texture hits just right — crunchy outside, juicy inside — and the flavors check every box from sweet to savory. Whether you’re a crispy duck recipes enthusiast or just browsing chicken oven recipes for the week, this one’s got your name on it. It’s also dangerously easy. I mean, we’re talking about easy chicken wings that could hold their own next to smothered chicken wings or even your cousin’s famous hot dogs in the oven. You don’t need a deep fryer, a fancy marinade, or a culinary degree. Just a good baking tray and a little trust in the oven gods.

1) Key Takeaways
2) Easy Crispy Sesame Chicken Recipe
3) Ingredients for Crispy Sesame Chicken
4) How to Make Crispy Sesame Chicken
5) Tips for Making Crispy Sesame Chicken
6) Making Crispy Sesame Chicken Ahead of Time
7) Storing Leftover Crispy Sesame Chicken
8) Try these Main Course recipes next!
9) Crispy Sesame Chicken
10) Nutrition

1) Key Takeaways

This oven-baked chicken recipe skips the fryer without skipping the crunch.
The sesame glaze sticks just right to the crispy coating.
Easy to prepare, great for weeknights, and perfect for leftovers.
Works well with rice, noodles, or even a salad if you’re feeling wild.

2) Easy Crispy Sesame Chicken Recipe

When I first tried making chicken wings in the oven crispy enough to satisfy my deep-fried cravings, I didn’t expect much. But after a few tries and more than a couple of flour-covered shirts, I cracked it. The oven came through. This recipe is living proof.

It starts with chicken that’s tossed in a light blend of flour and cornstarch, then baked until it turns golden and crisp. That crispy bite? It comes with no deep-fryer in sight. What seals the deal is the sticky, sweet, salty sesame glaze. It’s the kind that makes you lick the plate. Or at least the fork.

And if you’re into crispy duck recipes, chicken oven recipes, or just on the hunt for easy chicken wings without the mess, then you’ve landed in the right kitchen. It’s the sort of meal that doesn’t ask for much and still delivers a whole lot.

3) Ingredients for Crispy Sesame Chicken

Boneless Chicken Thighs: These are my favorite for this dish. They’re juicy and forgiving, even if you forget them in the oven for a minute or two. Cut them into bite-sized pieces to speed up the cooking.

Eggs: The glue that helps the coating hold. A quick dip in beaten eggs gives the flour mixture something to stick to.

Cornstarch and All-Purpose Flour: This duo brings the crunch. Cornstarch helps it crisp. Flour gives it that golden finish. Together, they make a crust that rivals any deep-fried version.

Salt and Pepper: Keep it simple. A little seasoning goes a long way to keep things tasty right from the base.

Vegetable Oil: For shallow frying. You won’t need much, just enough to get that sizzle started in the pan before the oven takes over.

Sesame Seeds: A final sprinkle adds a nutty flavor and that signature sesame chicken look. Don’t skip these. They’re the finishing touch.

Green Onions: A quick chop and toss on top bring freshness to every bite. It’s a simple move with big payoff.

Cooked Rice: To serve, though honestly, I’ve eaten this straight off the baking sheet with no shame. Rice just gives it a little balance.

For the Sauce: Honey, soy sauce, ketchup, brown sugar, rice vinegar, sesame oil, garlic, ginger, and cornstarch slurry. Sweet meets savory meets tangy in all the best ways.

4) How to Make Crispy Sesame Chicken

Step 1: Mix the chicken with a little salt and pepper in a bowl. Let it sit while you set up your breading station.

Step 2: Beat your eggs in one bowl. In another, whisk together the flour and cornstarch. Now line ’em up like you’re running a chicken-coating assembly line.

Step 3: Dip the chicken into the egg, then straight into the flour mix. Press a little to help the coating cling.

Step 4: Heat oil in a pan until it’s shimmering but not smoking. Fry the chicken pieces in batches until they’re golden brown and crispy. Drain them on paper towels.

Step 5: In a saucepan, stir together all the sauce ingredients. Simmer over medium heat until it thickens enough to coat the back of a spoon. Stir in the cornstarch slurry and keep whisking.

Step 6: Toss the fried chicken in the hot sauce until every piece glistens. You want each bite to be sticky, saucy, and unapologetically bold.

Step 7: Plate the chicken over rice. Sprinkle with sesame seeds and green onions. Stand back and admire your work.

5) Tips for Making Crispy Sesame Chicken

Use chicken thighs. They stay tender through high heat and don’t dry out like breasts can. It’s an easy choice that makes a big difference in the final dish.

Don’t crowd the pan when frying. If you pile the pieces in, they’ll steam instead of crisp. Give them room, even if it takes a few batches.

Want those chicken wings in the oven crispy like they’ve been deep-fried? Get your oven hot and use a wire rack on your baking sheet. It lifts the chicken and keeps it from sitting in oil, giving you a crisp finish from edge to edge.

6) Making Crispy Sesame Chicken Ahead of Time

This dish holds up well if you’re prepping for a crowd. Fry the chicken in advance, cool it, and stash it in the fridge. Reheat it in a hot oven right before you toss it in the sauce. That keeps the crunch alive.

You can even make the sauce a day or two early. Just keep it sealed in a jar in the fridge and warm it up gently before using. The flavors will meld and deepen, which isn’t a bad thing at all.

When you’re planning ahead, avoid assembling everything too soon. Wait to combine the sauce and chicken until serving time. That’s how you keep the crisp and skip the soggy.

7) Storing Leftover Crispy Sesame Chicken

Leftovers don’t have to feel like a letdown. Store the chicken in a sealed container in the fridge for up to three days. Keep the sauce separate if you haven’t mixed it yet. That helps maintain the texture.

Reheat in the oven, not the microwave. A few minutes at 375 degrees brings back the crunch. If it’s already sauced, line a tray with foil to catch drips and heat until warmed through.

These leftovers don’t last long in my house. It’s a great late-night snack, and sometimes even better cold. But don’t quote me on that.

8) Try these Main Course recipes next!

9) Crispy Sesame Chicken