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Asian Chicken Wings with Shredded Cabbage Slaw


2 lbs chicken wings 

Marinade for chicken

2 T olive oil
1/4 cup honey
2 T soy sauce
1 T ginger – minced
1-2 tsp garlic chili sauce – depending on how spicy you prefer
2 garlic cloves – minced
1 T seasoned rice vinegar
2 tsp orange or tangerine zest
2 T orange or tangerine juice

Cabbage Slaw

3 cups Napa cabbage – shredded
1 cucumber – thinly sliced
1 carrot – shredded
2 scallions – thinly sliced
1/2 cup cilantro – chopped
1/2 cup roasted peanuts – chopped


1/4 cup soy sauce
1/4 cup seasoned rice vinegar
1 T maple syrup
1 T 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 or up to 2 hours in refrigerator, covered. While chicken marinates, make the cabbage slaw. Combine the slaw ingredients and mix together in a large bowl. In a separate bowl, whisk all dressing ingredients. Set both bowls aside.

Preheat oven to 400 degrees. Place chicken wings on parchment-lined baking sheet, reserving marinade and cooking wings for 15-20 minutes until charred a bit, turning occasionally. While wings are cooking, pour reserved marinade in a sauce pan over medium heat and reduce until thickened. Brush sauce over cooked wings.

Arrange wings on a platter with slaw that has been tossed with a portion of the dressing, reserving some in a side bowl for dipping the wings. Garnish with sesame seeds, scallions and chopped peanuts if desired. Serves 6 to 8.

Serve with:

Kunde Family Winery Chardonnay

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