Asian Chicken Wings with Shredded Cabbage Slaw

Packed with flavor, these wings are definitely a crowd-pleaser!

Asian Chicken Wings with Shredded Cabbage Slaw

Asian Chicken Wings with Shredded Cabbage Slaw


2 pounds chicken wings - 20-22

Marinade for chicken
2 tablespoons olive oil
¼ cup honey
2 tablespoons soy sauce
1 tablespoon minced ginger
1-2 teaspoons garlic chili sauce - depending on how spicy you prefer
2 garlic cloves - minced
1 tablespoon rice wine vinegar
2 teaspoons orange or tangerine zest
2 tablespoons orange or tangerine juice

Cabbage Slaw
3 cups Napa cabbage - shredded
1 cucumber - thinly sliced
1 carrot - shredded
2 scallions - thinly sliced
½ cup cilantro chopped
½ cup chopped roasted peanuts

¼ cup soy sauce
¼ cup rice wine vinegar
1 tablespoon maple syrup
1 tablespoon toasted sesame oil


In a small bowl, combine all ingredients for the marinade. Place chicken wings in glass bowl and cover with marinade. Marinate for 30 minutes up to 2 hours in refrigerator covered. While chicken marinates make cabbage slaw and dressing. Set aside.

Heat oven to 400 degrees, place chicken wings on parchment-lined baking sheet and cook for 15-20 minutes until wings are cooked through and charred a bit, turning occasionally. While wings are cooking, place remaining marinade in a sauce pan and reduce to a thickened sauce.

Serve the sauce in a bowl alongside wings. Garnish with sesame seeds, scallions and chopped peanuts. Arrange wings on platter with slaw tossed with dressing. Serve the remaining sauce.

Serve with:
Kunde Family Winery Chardonnay or Kunde Family Winery Malbec