Sesame Soy Chicken Wings

    50 mins

    This is a dish from Singapore made with chicken wings, soy sauce, garlic and aromatic sesame oil. It's irresistible. If possible, cook in a clay pot. You can add sliced potatoes to make it a complete meal.

    53 people made this

    Serves: 8 

    • 1kg chicken wings
    • 300ml (1,1/4 cups) water
    • 7 tablespoons dark soy sauce
    • 4 tablespoons light soy sauce
    • 1 clove crushed garlic
    • 1 spring onion, chopped
    • 3 tablespoons sesame oil
    • 1 dash dark sesame oil

    Prep:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Cut the chicken wings into 3 separate portions. In a large frying pan or wok, combine the chicken, water, dark soy sauce, light soy sauce, garlic and spring onion. Stir together and cook over medium heat for 15 minutes.
    2. Add 3 tablespoons sesame oil and simmer for another 15 minutes over low heat. Bring mixture to the boil and add dash of dark sesame oil. Remove from heat, let cool, and serve.

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    Reviews and ratings
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    Reviews in English (43)


    is very easy to make but the taste is not that sound. i fry the wings in the pan for 1-2min to have as crispy skin.  -  15 Nov 2005  (Review from Allrecipes US | Canada)


    Excellent recipe! I added sesame seeds about 1TBl. in second step. After,I took the wings out of the sauce and put them on a cookie sheet lined with foil and a couple of Tbl. of the sauce and let them crisp at 450 degrees for 15 min. Then I thicken the sauce. With 1 cup of the sauce and 2 Tbl.of cornstach whisked well and put the constarch mixture into the pan of sauce and returned the baked wings to the sauce for 3-5 mins. on medium heat. Wow! this was delicious over white rice! Enjoy  -  10 Jun 2005  (Review from Allrecipes US | Canada)


    These chicken wings were delicious -- even my husband loved them and he's not a chicken wing fan! The name of the recipe is slightly deceptive -- usually wings have a dry quality to them, but these were stewy. I made a few modifications which made a big difference: add much more garlic (2 Tbsp minced), ginger (1 tbsp minced), hot sauce (sweet Korean red pepper paste, 1 Tbsp), 1 Tbsp brown sugar, 1 Tbsp vinegar, 1/2 cup chopped cilantro (coriander leaves). These had to cook way longer than 15 minutes for me, more like 40 minutes. Then, to dry them out, I placed them in 1 layer in a casserole dish and baked them at 200 for half an hour. Fantastic with steamed rice and broccoli : )  -  12 Dec 2005  (Review from Allrecipes US | Canada)