Get ready to fall in love with your new favorite weeknight dinner! This one-pan wonder combines tender, juicy chicken wings marinated in a zesty sesame-ginger sauce with perfectly roasted cauliflower. It’s an incredibly flavorful, low-effort meal that delivers big on taste without a pile of dishes. Whether you need a quick dinner, a game-day snack, or a healthy meal prep option, these wings are sure to impress.
Ingredients
• 2 ½ tablespoons / 37.5 mL soy sauce
• 2 tablespoons / 30 mL sesame oil
• 1 ½ teaspoons / 7.5 mL balsamic vinegar
• 1 teaspoon minced garlic, about 1-2 cloves
• 1 teaspoon grated fresh ginger
• ½ teaspoon salt
• 1 pound / 450g chicken wings, separated into flats and drumettes
• 2 cups / 200g cauliflower florets
• 1 tablespoon sesame seeds, for garnish
Instructions
1. Directions
2. Create the marinade by combining the soy sauce, sesame oil, balsamic vinegar, minced garlic, grated ginger, and salt in a large resealable bag or bowl. Add the chicken wings and toss to ensure they are completely coated. Seal or cover and refrigerate for at least 2 hours, or up to 3 for a deeper flavor.
3. Preheat your oven to 400°F / 200°C. Line a large baking sheet with foil or parchment paper. Arrange the marinated chicken wings and cauliflower florets in a single layer on the sheet, making sure not to overcrowd the pan. Discard any excess marinade.
4. Bake for 30-35 minutes, flipping everything halfway through, until the chicken is cooked through and the skin is golden brown and crispy. Garnish with a generous sprinkle of sesame seeds and serve immediately.
Nutritional Information
• Nutrition (per serving)
• Calories: 350
• Fat: 25g
• Protein: 22g
• Carbohydrates: 8g
Pro Tips
• For extra crispy skin, pat the chicken wings completely dry with a paper towel before adding them to the marinade.
• Don’t overcrowd the baking sheet. Use two sheets if necessary to ensure the wings and cauliflower roast instead of steam.
• For a touch of sweetness, add one teaspoon of honey or maple syrup to the marinade.
• Broil the wings for the last 1-2 minutes of cooking for a beautifully charred and crispy finish, but watch them closely to prevent burning.
FAQ
Q: How do I get extra crispy skin on these baked wings
A: For the crispiest skin, pat the chicken wings completely dry with a paper towel before adding them to the marinade. You can also broil them for the last 1-2 minutes of cooking for a beautifully charred finish, but watch them closely to prevent burning.
Q: How long should I marinate the chicken wings
A: You should marinate the chicken wings in the refrigerator for at least 2 hours. For a deeper, more robust flavor, you can extend the marinating time up to 3 hours.
Q: Can I add a sweet flavor to this recipe
A: Yes, for a touch of sweetness to balance the zesty and savory flavors, you can add one teaspoon of honey or maple syrup to the sesame-ginger marinade.
Q: What is the best way to arrange the chicken and cauliflower on the baking sheet
A: Arrange the marinated chicken wings and cauliflower florets in a single layer on the baking sheet. Make sure not to overcrowd the pan, using two sheets if necessary. This helps the ingredients roast properly until golden brown instead of steaming.
