Shanghai chicken wings with ginger-lime dipping sauce
Great for Entertaining

Shanghai chicken wings with ginger-lime dipping sauce

Gluten-Free, Dairy-Free, Soy-Free, Paleo

2 Servings, 530 Calories/Serving

35 – 50 Minutes

These roasted chicken wings are so crisp you’ll swear they were fried, thanks to Chef Justine’s genius paleo, gluten-free trick. (The secret ingredient is baking powder.)

In your bag

1 bag serves 2 (2 bags serves 4)
  • 1¼ pounds chicken wings
  • 1 tablespoon baking powder
  • 1 tablespoon black sesame seeds
  • 1-inch piece fresh ginger
  • 1 or 2 cloves peeled fresh garlic
  • 1 lime
  • Dipping sauce base (apple cider vinegar - honey - fish sauce)
  • 2 teaspoons sambal oelek (optional)
  • 1 or 2 heads baby bok choy (about ½ pound total)
  • 1 carrot
  • 3 or 4 sprigs fresh cilantro
  • Slaw dressing base (coconut aminos - coconut vinegar - toasted sesame oil)

Ingredient IQ

Using sambal oelek is one of our favorite ways to add heat and flavor to a dish. Sambal is an Indonesian term used for a sauce made with chiles, and oelek refers to the mortar and pestle traditionally used to make it.

Nutrition per serving

Calories: 530, Protein: 35g (70% DV), Fiber: 4g (16% DV), Total Fat: 31g (48% DV), Monounsaturated Fat: 14g, Polyunsaturated Fat: 8g, Saturated Fat: 8g (40% DV), Cholesterol: 185mg (62% DV), Sodium: 1070mg (45% DV), Carbohydrates: 29g (10% DV), Total Sugars: 13g, Added Sugars: (Honey): 6g (12% DV).
Contains: Fish, Tree Nuts

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Prep and roast the chicken wings

Heat the oven to 450°F.
  • Pat the chicken wings dry with a paper towel.
Line a sheet pan with foil and set a wire rack on the prepared pan. Lightly grease the rack with 1 to 2 teaspoons oil.
In a large bowl or resealable plastic bag, combine the chicken wings and baking powder, season generously with salt and pepper, and toss to coat.
Arrange the chicken wings on the wire rack in a single layer. Roast, flipping once halfway through, until the skin is crisp and lightly browned and the meat is cooked through, 30 to 40 minutes.
While the chicken wings roast, prepare the rest of the meal.


Toast the black sesame seeds

In a dry small frying pan over medium heat, toast the black sesame seeds, stirring often, until fragrant, 2 to 3 minutes. Transfer to a plate to cool.


Make the ginger-lime dipping sauce

  • Grate or peel and finely chop enough ginger to measure 1 teaspoon [2 tsp].
  • Finely chop, press, or grate enough garlic to measure 1 teaspoon [2 tsp].
  • Zest and juice the lime (the juice will be divided between the dipping sauce and the slaw); set aside the zest for the slaw.
In a small bowl, stir together the dipping sauce base, ginger, garlic, half the lime juice, and as much sambal oelek as you like. Season to taste with salt.


Make the slaw; prep the garnish

  • Trim the root ends from the bok choy; cut the bok choy in half lengthwise, then crosswise into 1-inch-thick slices.
  • Using a peeler, cut the carrot into thin ribbons.
  • Coarsely chop the cilantro.
In a medium bowl, stir together the slaw dressing base, lime zest, and remaining lime juice; season with salt. Add the bok choy, carrot, and black sesame seeds and toss to coat.



Transfer the chicken wings and slaw to individual plates. Garnish the chicken with the cilantro and serve with the dipping sauce.

Kids Can!

  • Line the sheet pan with foil and grease the rack.
  • Press the garlic (if you have a press).
  • Juice the lime.
  • Toss the slaw.
  • Garnish the chicken with cilantro.

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