Start by gathering two 2-gallon sized resealable plastic bags. This double-bagging method is essential to avoid leaks. Open the first bag, and pat the chicken dry with paper towels. Season the chicken lightly with kosher salt and black pepper.
In the inside plastic bag, combine ½ teaspoon kosher salt, ¼ teaspoon black pepper, minced garlic, maple syrup, soy sauce, ginger paste, and crushed red pepper. This mixture is where the magic happens!
Add the seasoned chicken pieces to the bag with the marinade. Zip the bag closed, making sure to squeeze out as much air as possible.
Seal the outside bag around the inside bag, then turn the chicken over a few times. You want to ensure that every piece is coated with the marinade.
Refrigerate the chicken for at least 1 hour or overnight.
When you’re ready to cook, preheat your oven to 425°F. While it heats up, line a medium-sized baking dish with parchment paper or spray it with nonstick cooking spray.
Carefully place the marinated chicken in the baking dish, ensuring there’s a little space between each piece. Pour any remaining marinade over the top.
Cook the chicken for 20 minutes.
After 20 minutes, flip each piece of chicken over and brush them with pan drippings or marinade from the bottom of the dish.
Sprinkle the chicken with toasted sesame seeds and continue to cook for another 10 to 15 minutes, or until the glaze has thickened and caramelized.
Once cooked, remove the chicken from the oven and let it cool slightly.
Garnish with thinly sliced scallions or green onions for a fresh finish. Enjoy your delicious Sticky Sesame Chicken Wings!
