Shanghai chicken wings with ginger-lime dipping sauce

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Great for Entertaining

Shanghai chicken wings with ginger-lime dipping sauce

Soy-Free, Gluten-Free, Dairy-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.)

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 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 or other leafy herb such as basil
  • Slaw dressing base (coconut aminos - coconut vinegar - sesame oil)

Chef's Tip

Cooking the wings on a wire rack on a sheet pan allows the hot air in the oven to circulate around the wings, promoting even cooking and deliciously crisp, golden brown skin. Lining the sheet pan with foil makes cleanup a breeze.

Ingredient IQ

Using sambal oelek is one of our favorite ways to lend heat and flavor to a dish. Sambal is an Indonesian term 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 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, 1 tablespoon [2 TBL] 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 thinly slice crosswise.
  • Using a peeler, shave the carrot into thin ribbons.
  • If desired, strip the cilantro leaves from the stems; coarsely chop the cilantro.
In a medium bowl, stir together the slaw dressing base, lime zest, and 1 tablespoon [2 TBL] lime juice. Add the bok choy, carrot, and black sesame seeds and toss to coat. Season to taste with salt and pepper.



Transfer the chicken wings and slaw to individual plates. Garnish the chicken with the cilantro and serve with the ginger-lime 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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