Shanghai chicken wings with ginger-lime dipping sauce and bok choy slaw

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

Shanghai chicken wings with ginger-lime dipping sauce and bok choy slaw

Shanghai chicken wings with ginger-lime dipping sauce and bok choy slaw

Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Carb-Conscious, <600 Calories, Protein Plus

2 Servings, 460 Calories/Serving

35–50 Minutes

These roasted chicken wings are so crisp, you’ll swear they were fried. Thanks to a light dusting of baking powder (instead of flour), we keep them paleo and gluten-free.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket 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 organic lime
  • Sunbasket dipping sauce base (coconut aminos - toasted sesame oil - garlic - ginger)
  • 1 tablespoon sambal oelek (optional)
  • 1 or 2 heads organic baby bok choy (about ½ pound total)
  • 1 organic carrot
  • 4 or 5 sprigs organic fresh cilantro
  • Sunbasket slaw dressing base (apple cider vinegar - honey - fish sauce)

Nutrition per serving

Calories 460, Total Fat 29g (37% DV), Sat. Fat 6g (30% DV), Trans Fat 0g, Cholest. 150mg (50% DV), Sodium 890mg (39% DV), Total Carb. 27g (10% DV), Fiber 5g (18% DV), Total Sugars 14g (Incl. 6g Added Sugars, 12% DV), Protein 28g
Contains: Fish (anchovy), Sesame

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, Sesame.


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 prepared 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. Meanwhile, 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

  • 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, 1 tablespoon [2 TBL] lime juice, and up to half the sambal oelek. Season to taste with salt and more sambal oelek, if desired.


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.
  • Peel or scrub the carrot and trim the ends. Lay the carrot flat; using a peeler, shave the carrot lengthwise into thin ribbons.
  • Coarsely chop the cilantro for garnish.
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 the ginger-lime dipping sauce on the side.
Kids Can!
  • Line the sheet pan with foil and grease the rack.
  • Juice the lime.
  • Assemble the slaw.
  • Garnish the chicken with cilantro.