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. You can adjust the spice level with the amount of sriracha added or completely omit it too for kids.
Ingredients
- 1/2-inch piece fresh ginger, peeled and grated
- 3 garlic cloves, minced
- ΒΌ cup low-sodium soy sauce
- 2 Tablespoons honey
- 1 tablespoon sriracha
- 1/2 lime, juiced
- 2 lbs chicken wings
- 6oz shredded Brussels sprouts
- 6oz 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.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving:Calories: 885Total Fat: 62gSaturated Fat: 21gTrans Fat: 1gUnsaturated Fat: 37gCholesterol: 186mgSodium: 1670mgCarbohydrates: 41gFiber: 4gSugar: 12gProtein: 42g
Recipe calculation was provided by Nutritionix and is an estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.