This recipe for Asian Inspired Baked Chicken Wings is an easy meal full of flavor that comes together quickly and deliciously. The wings are tossed in Asian seasonings and then roasted over top of pretty shredded red cabbage and Brussels sprouts. We have made this for dinner a few times, and everyone loved these wings.
Love great chicken recipes? Here are some more to try, Air Fryer Roast Chicken, Buffalo Chicken Mac and Cheese, Easy Fast Rotisserie Chicken Tacos, 30 Minute Chicken and Dumpling Recipe, or Instant Pot Chicken Cacciatore.
Helpful Items For This Recipe
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What Goes Into Asian Inspired Chicken Wings?
Here is the list of ingredients, easy to access at any grocery store. I recommend the low-sodium soy sauce. It tastes just the same but doesn’t give you that unnecessary high level of sodium that you really don’t need.
For time-saving tips, I love to buy grated jarred ginger and garlic. Nothing is quicker and easier for a fast family meal. As for the Brussels sprouts and cabbage, you can sometimes get these already prepared also. I picked up a bag that also had kale with it, and it worked just great. As for the rest of the ingredients, they are all easy to find and use.
Ingredients
- Fresh ginger, peeled and grated
- Garlic cloves, minced
- Low-sodium soy sauce
- Honey
- Sriracha
- Lime, juiced
- Chicken wings
- Brussels sprouts
- Red cabbage
- Olive oil
- Kosher salt
- Freshly cracked black pepper
- Green onions, for serving
How To Make Asian Inspired Baked Chicken Wings
This is an easy-to-pull-together meal. Make sure to use a rimmed baking sheet to avoid any mess in your oven. Baking wings instead of having fried wings is a great option to reduce the calories a bit and still enjoy a delicious wing for game day or anytime. Here is how we made them.
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.
Preheat an oven to 425°F. Line a 9×13 sheet pan with aluminum foil and spray the foil with nonstick cooking spray. No need to use a baking rack as the vegetables act as a wire rack underneath the wings.
Add shredded brussels sprouts and shredded red cabbage to the sheet pan. Drizzle with olive oil and sprinkle with Kosher salt and pepper (freshly ground pepper is best). Toss to coat the shredded brussels sprouts and red cabbage in the oil and seasoning.
Remove the chicken from the marinade (reserve a little of the marinade for basting during cooking) and place the chicken wings in a single layer on top of the shredded brussels sprouts and red cabbage. Bake for 25-30 minutes, basting with the reserved marinade halfway through cooking.
Serve with sliced green onions.
Frequently Asked Questions
No need to transfer the chicken to a cool rack; just serve it straight from the baking sheet as shown above.
I DON’T LIKE SPICY, CAN I REMOVE THE HOT SAUCE?
Certainly, you can totally remove the sriracha or make it according to your liking.
CAN I MARINATE THE CHICKEN WINGS OVERNIGHT?
Absolutely! The longer you let them marinate, the better they’ll be.
HOW LONG DO THESE STORE IN THE REFRIGERATOR?
You can store any leftovers in an airtight container for up to 3 days. Reheat in the microwave or oven for lunch or another meal.
Are Baked Chicken Wings Healthier Than Fried?
Baked chicken wings are a healthier option than frying wings. Chicken wings, though, are almost all skin and fat, so they aren’t the healthiest of cuts off the chicken but baking them as opposed to frying them does cut the calories in about 1/2, I have read.
You can also use other cuts of chicken for this recipe. Just bake the pieces a bit longer to get them to 165F. Small chicken thighs bake up quickly also but so do cut down chicken breasts too. Just cut the chicken breasts into sizes about the same as a chicken thigh would be.
At What Temperature are Chicken Wings Done?
Chicken should be opaque throughout when it’s finished and cooked to 165F. I like to check the chicken quickly and efficiently with the new Thermapen One*, which gives accurate readings in a second or less.
No having to wait around and fuss with thermometers that take forever for an accurate reading. Cooking the wings should be fast and effortless. *Affiliate link
Such a colorful blend of ingredients and perfectly delicious together also. This is a winner, winner of a chicken dinner, and one that you will want to make again and again.
Other Easy Sheet Pan Meals
Sheet pan cooking is a breeze, and we love to make recipes with chicken, fish, sausage, eggs, and more. Easy prep, one-pan cooking, and simple cleanup are all pro factors for making these dinners again and again. Here are some of our favorites.
Roasted Sheet Pan Chicken Thighs
Maple Dijon Sheet Pan Salmon Dinner
Sheet Pan Sweet Potato Hash with Eggs and Sausage
Easy Chicken Thighs in Peanut Sauce with Green Beans
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Asian Inspired Baked Chicken Wings
Ingredients
- 1/2- inch piece fresh ginger peeled and grated
- 3 garlic cloves minced
- ¼ cup low-sodium soy sauce
- 2 Tablespoons honey
- 1 tablespoon sriracha
- 1/2 lime juiced
- 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
Instructions
- 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.
- Preheat an oven to 425°F. Line a 9×13 sheet pan with aluminum foil and spray the foil with nonstick cooking spray.
- 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.
- 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.
- Serve with green onions.
- *Chicken should be opaque throughout when it’s finished and cooked to 165F.
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