Shanghai chicken wings with ginger-chile dipping sauce and bok choy slaw
Is there anything chicken wings can’t do? Seriously, we like them at dinner, as a party appetizer, or a bar snack. We’ve tried them with a fair number of global flavor combinations, and they’re all good. Here, Chef Justine roasts the wings with a light dusting of baking powder, which helps crisp the skins. The dipping sauce is equally delicious with or without the fiery sambal oelek, depending on your mood.
- 1¼ pounds chicken wings
- 1 tablespoon baking powder
- 1 tablespoon black sesame seeds
- Fresh ginger
- Peeled fresh garlic
- Dipping sauce base (fish sauce - rice vinegar - maple syrup)
- 2 teaspoons sambal oelek (optional)
- 1 to 2 heads baby bok choy
- 1 carrot
- 1 lime
- Fresh cilantro
- Slaw dressing base (rice vinegar - sesame oil - gluten-free tamari)
Cook the chicken wings
- Pat the chicken wings dry with a paper towel.
Spread the chicken wings in an even layer and roast in the oven, turning once halfway through, until the skin is crisp and lightly browned and the meat is cooked through, 35 to 40 minutes.
While the chicken wings roast, prepare the rest of the meal.
Toast the black sesame seeds
Make the dipping sauce
- Grate or peel and finely chop the ginger.
- Finely chop enough garlic to measure 1 teaspoon.
- Zest and juice the lime.
Prep the slaw and the cilantro garnish
- Trim the root ends from the bok choy; thinly slice the stalks and leaves.
- Using a peeler, shave the carrot into long, thin ribbons.
- Coarsely chop the cilantro.
Nutrition per serving: Calories: 540, Protein: 34 g, Total Fat: 34 g, Monounsaturated Fat: 13 g, Polyunsaturated Fat: 8.5 g, Saturated Fat: 8 g, Cholesterol: 120 mg, Carbohydrates: 29 g, Fiber: 6 g, Added Sugar (Maple Syup): 6 g, Sodium: 0 mg
Contains: fish, soy