RecipeCastle

The Asian Inspired Baked Chicken Wings I Make for Quick Weeknights

The Asian Inspired Baked Chicken Wings I Make for Quick Weeknights
Prep
20 min
Cook
30 min
Total
50 min
Serves
6
Calories
148 kcal
Carbs
6.83 g

Ingredients

  • 1/2 inchpiece fresh ginger (peeled and grated)
  • 3 clovesgarlic (minced)
  • 1/4 cuplow-sodium soy sauce
  • 2 Tablespoonshoney
  • 1 tablespoonsriracha
  • 1/2 limelime juice
  • 2 lbschicken wings
  • 6 ozshredded Brussels sprouts
  • 6 ozshredded red cabbage
  • 2 Tablespoonsolive oil
  • —Kosher salt and freshly cracked black pepper
  • —Green onions (for serving)

Instructions

  1. 1

    In a large bowl, whisk together the ginger, garlic, soy sauce, honey, sriracha, and lime juice. Add the chicken wings and toss to coat. Cover the bowl and refrigerate for at least 20 minutes.

  2. 2

    Preheat an oven to 425°F. Line a 9×13 sheet pan with aluminum foil and spray the foil with nonstick cooking spray.

  3. 3

    Add shredded Brussels sprouts and shredded red cabbage to the sheet pan. Drizzle with olive oil and sprinkle with salt and freshly cracked black pepper. Toss to coat the shredded Brussels sprouts and red cabbage in the oil and seasoning.

  4. 4

    Remove the chicken from the marinade (reserve a little of the marinade for basting during cooking) and place the chicken wings on top of the shredded Brussels sprouts and red cabbage. Bake for 25-30 minutes, basting with the reserved marinade halfway through cooking.

  5. 5

    Serve with green onions.