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Kimchi-Sesame Butter Chicken Wings

4 servings · 3 g net carbs

3g Net carbs 23.2g Fat 51.6g Protein 440 kcal

3g Net carbs · 23.2g Fat · 51.6g Protein · 440 kcal

Kimchi-Sesame Butter Chicken Wings

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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.

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Ingredients

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

Equipment

  • baking sheet
  • skillet
  • instant-read thermometer

Method

  1. Heat the oven to 220°C (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 74°C (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.
Heat the oven to 220°C (425°F). Line a baking sheet with a heatproof liner or foil.

Tips

Pro tip

  • 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.

Per serving

Primary macros

3g Net carbs 4% 30% 66%
Net carbs Fat Protein
3 gNet carbs
51.6 gProtein
23.2 gFat
1.5 gFiber
440Calories

Electrolytes

Na1021 mgSodium
K587 mgPotassium
Mg78 mgMagnesium

Minerals

Calcium
57 mg
Iron
3.65 mg
Magnesium
78 mg
Phosphorus
403 mg
Potassium
587 mg
Zinc
4.19 mg
Copper
0.182 mg
Selenium
43.4 µg

Vitamins

Vitamin A
129 µg
Vitamin C
5.0 mg
Vitamin D
0.2 µg
Vitamin E
0.78 mg
Vitamin K
23.7 µg
Thiamin (B1)
0.177 mg
Riboflavin (B2)
0.317 mg
Niacin (B3)
17.53 mg
Pantothenic acid (B5)
—
Vitamin B6
1.338 mg
Folate
33 µg
Vitamin B12
0.87 µg

Other nutrients

Choline
159.1 mg

Based on USDA source data. A dash means that nutrient wasn’t reported for this food — it doesn’t mean the food contains none. Nothing was estimated in its place.

292.1 g per serving

One figure is unavailable. Nothing was estimated in its place.

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Published 11 August 2026 · updated 20 August 2026

Nutrition computed from USDA FoodData Central, from the matched food records — never estimated by a model. How we compute these numbers.