Sesame Szechuan Chicken Wings

These wings are packed full of flavor featuring sesame, fresh ginger and finished with a little of spice!

Prep Time1

Cook Time25

Total Time1 25

Course: Main Course

Cuisine: Asian

Keyword: Chicken, Whole30

Servings: servings

Calories: 511kcal

Combine all ingredients from coconut aminos through ginger and use an immersion blender, or place in a food processor or blender and blend until smooth.
Add half of the sesame ginger dressing in a large bowl or container. Next add ½ tbsp of chili oil. Whisk to combine.
Add the chicken wings to marinate and add 1 tsp togarashi and mix until the chicken wings are thoroughly coated. Place in the refrigerator for at least 1 hour or up to overnight. (The longer they sit the better!)
Preheat the oven to 425°F and take the chicken wings out of the fridge and allow them to come to room temperature for 30 minutes.
Make sure to drain off any excess marinade. Season the chicken wings with salt and place them on a rack placed in a baking sheet.
Bake the chicken wings in the oven for 10 minutes. Take the wings out of the oven and flip them and turn the oven up to 450°F and place them back in the oven.
Cook for another 15 minutes or until cooked through.
While the wings are cooking combine 3 tbsp of sesame ginger dressing and ½ tbsp of chili oil (or more if you want it spicier) in a large bowl.
Once wings are cooked, place them directly in the large bowl and toss to coat them in the sauce. Serve them immediately and garnish with chopped cilantro and extra togarashi.

This recipe contains Amazon affiliate links; as an Amazon Associate I earn commissions from qualifying purchases.