Kimchi-Sesame Butter Chicken Wings

This recipe was generated with AI assistance; nutrition is computed from USDA FoodData Central.

4 servings  ·  prep 15 min  ·  cook 50 min  ·  total 1 hr 5 min  ·  difficulty hard

Roasted chicken wings are finished in a kimchi-sesame butter sauce built from kimchi, unsalted butter, and sesame oil for a savory, umami-forward finish. The sauce is simmered with garlic, ginger, soy sauce, and lime juice and then tossed with the wings to marry the roasted skin and the tangy kimchi. A final toss and sprinkle of sesame seeds and cilantro adds textural contrast and a fresh herb note. Roasting at high heat browns the skin so the sauce clings when tossed, while the pan sauce reduces slightly during simmering to coat the wings.

Per serving

292.1 g per serving

Ingredients

• 900 g chicken wingsChicken, Wing, meat only, raw
• 120 g kimchi
• 45 g unsalted butterButter, Without salt
• 15 ml sesame oil
• 20 ml soy sauce
• 12 g garlicGarlic, Raw
• 10 g gingerSpices, Ginger, ground
• 15 g lime juiceLime juice, Raw
• 12 g cilantroCilantro, Raw
• 15 g sesame seeds
• 4 g saltSalt, Table

Equipment

• baking sheet
• skillet
• instant-read thermometer

Method

1. Heat the oven to 425°F. Line a baking sheet with a heatproof liner or foil.
2. Pat the chicken wings dry. Arrange them in a single layer on the baking sheet and season with the salt.
3. Roast the wings for 25 minutes, turn them, and continue roasting for 20 to 25 minutes, until the skin is deeply browned and the thickest pieces reach 165°F.
4. While the wings roast, mince the garlic, finely chop the ginger, and roughly chop the kimchi and cilantro.
5. Warm the unsalted butter and sesame oil in a skillet over medium-low heat. Add the garlic and ginger and cook for 1 minute.
6. Add the kimchi, soy sauce, and lime juice. Simmer for 3 minutes, stirring occasionally, until the kimchi is hot and the sauce slightly thickens.
7. Transfer the roasted wings to the skillet and toss until evenly coated. Sprinkle with the sesame seeds and cilantro, then serve hot.

Tips

• Pat the chicken wings dry before seasoning for better browning.
• Toss the wings with the sauce just before serving to preserve their crisp texture.

Frequently asked questions

Can I use only sesame oil instead of the unsalted butter?

Yes, but the sauce will be less rich and somewhat thinner. Butter contributes both fat and a bit of emulsifying body that mellows kimchi and soy, so relying solely on sesame oil will emphasize the nutty flavor but reduce creaminess and browning; if using only sesame oil, expect a lighter mouthfeel and adjust seasoning to taste.

What can I use instead of lime juice?

You can use more of the kimchi (including any of its liquid) to provide acidity instead of lime juice. Kimchi brings fermented tang and additional salt and spice, so the final sauce will be funkier and possibly saltier than with citrus; reduce the soy sauce or salt if needed to keep the balance.

Why didn't the wing skin get crispy?

Wings that remain soft usually weren't dry enough or were overcrowded on the baking sheet. Pat wings thoroughly dry, arrange them in a single layer with space between pieces, and roast until the skin is deeply browned so moisture evaporates and the skin crisps.

Why is the kimchi-sesame sauce too thin?

The sauce will be thin if it hasn't reduced long enough. Simmer the kimchi, soy, and lime mixture until it visibly thickens and reduces, stirring occasionally; finishing with the warmed butter helps the sauce emulsify and cling to the wings.

Why are the wings unevenly coated with sauce?

Uneven coating often means the sauce or wings were not hot enough when combined. Make sure the butter and sesame oil are warmed and the sauce is hot and slightly reduced before adding the roasted wings, then toss the wings in the skillet so the sauce distributes evenly over the skin.

How should I store leftovers, and how do I reheat them?

Refrigerate leftovers within 2 hours of cooking — within 1 hour if the room is above 90°F (32°C). USDA general guidance for cooked leftovers is 3 to 4 days in the refrigerator at 40°F (4°C) or below, or the freezer for longer. Reheat until steaming hot throughout, to 165°F (74°C). These are USDA FoodKeeper general guidelines, not a measurement of this specific recipe.