One-pan sesame-ginger chicken wings with roasted cauliflower marinate in soy sauce, sesame oil, garlic, and fresh ginger before everything crisps up on a single sheet pan. The wings go golden and sticky while the cauliflower caramelizes in the same savory drippings. It's a weeknight dinner, game-day snack, and meal-prep staple all at once.
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 (1.3 fl oz) soy sauce
• 2 tablespoons / 30 mL (1 fl oz) sesame oil
• 1 ½ teaspoons / 7.5 mL (0.3 fl oz) balsamic vinegar
• 1 teaspoon minced garlic, about 1-2 cloves
• 1 teaspoon (5 ml / 0.2 fl oz) grated fresh ginger
• ½ teaspoon salt
• 1 pound / 450g (15.9 oz) chicken wings, separated into flats and drumettes
• 2 cups / 200g (7.1 oz) 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.
Pro Tips
- Pat the wings completely dry before tossing them in the marinade — dry skin is what crisps up in the oven instead of steaming.
- Give the wings at least 2 hours (up to 3) in the marinade for real depth; the soy, sesame oil, and ginger need time to reach the bone.
- Don't crowd the baking sheet — use two sheets if needed so the wings and cauliflower roast at 400°F / 200°C rather than steam in their own liquid.
- Flip everything halfway through the 30-35 minute bake, and broil for the final 1-2 minutes for a beautifully charred finish, watching closely so the sesame doesn't burn.
- If you want a hint of sweetness, keep it keto with a teaspoon of a granulated low-carb sweetener in the marinade instead of honey or maple syrup.
Frequently Asked Questions
How long should I marinate the chicken wings?
At least 2 hours in the fridge, and up to 3 hours for deeper flavor — the sesame-ginger marinade needs that time to season the wings through.
Are these sesame-ginger wings keto-friendly?
Yes — each serving has about 8g of carbohydrates with 22g of protein and 25g of fat, and the cauliflower roasts right on the same pan as the wings.
Can I make these wings ahead for meal prep?
Marinate the wings up to a day ahead, then roast when you're ready. Cooked wings keep 3-4 days in the fridge; reheat them in a hot oven so the skin crisps back up instead of going rubbery.
How do I get the wing skin extra crispy?
Dry the wings thoroughly before marinating, roast everything in a single uncrowded layer at 400°F / 200°C, and finish with 1-2 minutes under the broiler for char and crunch.
Recipe card below.
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One-Pan Sesame-Ginger Chicken Wings with Roasted Cauliflower
Ingredients
Method
- Directions
- 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.
- 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.
- 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.
- Don't overcrowd the baking sheet. Use two sheets if necessary to ensure the wings and cauliflower roast instead of steam.
