Another crowd-pleasing wing idea for parties, game day, or whenever the craving hits — Baked Sesame Chicken Wings. These wings are easy to make, packed with toasty sesame flavor, and suitable for Whole30, paleo, and gluten-free diets when using the ingredients listed below.
I make wings all the time—my husband requests them most weekends—and I love how versatile they are. Baked wings are simple: little hands-on time, big payoff in flavor and texture. This sesame-forward version highlights toasted sesame oil and seeds, balanced with coconut aminos and a touch of fish sauce for depth. They crisp up nicely in the oven without deep-frying, making them a reliable option for busy weeknights or when you’re hosting a crowd.
Baked Sesame Chicken Wings
A flavorful, easy-to-make sesame chicken wings recipe that’s Whole30-, gluten-free-, and paleo-friendly when made as written. Perfect for game day, potlucks, or a satisfying weeknight dinner.
- Prep: 10 mins
- Cook: 35–45 mins
- Total: 45–55 mins
- Servings: 4
Ingredients
- 2 lbs. split chicken wings
- 2 tbsp. avocado oil or olive oil
- 2 tsp. toasted sesame oil
- 1 tsp. kosher salt, plus more to taste
- 1/2 tsp. freshly ground black pepper, plus more to taste
- 2 tbsp. coconut aminos (a soy-free, lower-sodium alternative to soy sauce)
- 1 tsp. fish sauce (adds umami; optional if avoiding fish)
- 1 tbsp. toasted sesame seeds
- Fresh cilantro, for serving
- Chopped green onion (green parts only) for garnish
Instructions
- Preheat the oven to 400°F (about 200°C). Line two large baking sheets with wire racks and set them aside. Elevating the wings allows air to circulate and helps them crisp evenly.
- In a large bowl, place the split chicken wings. Drizzle with the avocado or olive oil and the toasted sesame oil. Season generously with kosher salt and freshly ground black pepper, tossing to coat each piece.
- Arrange the wings in a single layer on the prepared wire racks. Make sure they are not overcrowded so they roast rather than steam. Bake for 35–45 minutes, until the skin is golden brown and crisp and the juices run clear when pierced. Cooking time will vary slightly based on wing size and your oven.
- When the wings are done, transfer them to a clean bowl. Drizzle the coconut aminos and fish sauce over the hot wings and toss to coat evenly. The heat helps the sauces cling to the skin and caramelize slightly.
- Add the toasted sesame seeds and toss once more so the seeds adhere. Taste and adjust the seasoning with more salt or pepper if needed.
- Place the wings on a serving platter and garnish with chopped green onion and fresh cilantro. Serve hot.
Why this method works
Baking wings on racks raises them off the pan so hot air circulates underneath, which yields crisp skin without frying. Toasted sesame oil and sesame seeds deliver the signature nutty aroma and flavor; coconut aminos bring a savory-sweet, soy-free finish. A small amount of fish sauce increases umami without tasting fishy—omit if you prefer a purely plant-forward option.
Serving suggestions and variations
- Serve with crunchy raw vegetables and a creamy sesame or tahini-based dip for a balanced appetizer board.
- For extra heat, add red pepper flakes or a drizzle of chili oil after tossing with the sauce.
- Swap lime zest and juice into the final toss for a bright citrus twist.
- For a sticky glaze, briefly broil the sauced wings for 1–2 minutes, watching closely so they don’t burn.
Storage and reheating
Store cooled wings in an airtight container in the refrigerator for up to 3 days. To re-crisp, arrange on a baking sheet and bake at 375°F for 8–10 minutes or until heated through and the skin has regained some crispness. Microwaving will heat them but will soften the skin.
Notes
To keep this recipe Whole30, paleo, and gluten-free, be sure to use compliant coconut aminos and avoid any added sugars. Toasted sesame oil is potent—use it sparingly to keep the flavor balanced.
Nutrition information is automatically calculated and should be used as an approximation only.
Author
Alex Snodgrass
Food photography and styling by Modern Food Stories.