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Asian inspired baked chicken wings served with Brussels sprouts and red cabbage salad.
Alyssa

Asian Inspired Baked Chicken Wings

These perfectly spiced Asian Inspired Baked Chicken Wings are an easy sheet pan meal that the whole family will love. Adjust the spice level with sriracha or omit for kids.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 people
Course: Dinner
Cuisine: Asian
Calories: 148
Ingredients Method Notes

Ingredients
  

  • 1/2 inch piece fresh ginger peeled and grated
  • 3 cloves garlic minced
  • 1/4 cup low-sodium soy sauce
  • 2 Tablespoons honey
  • 1 tablespoon sriracha
  • 1/2 lime lime juice
  • 2 lbs chicken wings
  • 6 oz shredded Brussels sprouts
  • 6 oz shredded red cabbage
  • 2 Tablespoons olive oil
  • Kosher salt and freshly cracked black pepper
  • Green onions for serving

Method
 

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

Notes

Chicken should be opaque throughout when it’s finished and cooked to 165°F.