Ready In:

less than 1 hour

Good For:


Crispy Roasted Chicken Wings with Savoy Watermelon Slaw

  • 4 lbs chicken wings

  • 2 tbsp butter, melted

  • Sprinkle of salt & pepper

  • ½ tsp paprika

  • 1 tsp garlic granules


  • 1 Savoy cabbage, thinly sliced

  • 1 c baby bok choy (you can substitute baby spinach)

  • 2 c watermelon, cubed

  • 1 small fennel bulb, thinly sliced

  • Handful of fennel fronds, roughly chopped

  • 1/3 English cucumber, cubed


  • 1/3 c olive oil

  • 3 tbsp apple cider vinegar

  • Salt & pepper to taste

  • 1 tsp 5 Spice Powder

Step by Step Instructions

Step 1

Set the oven to 395°.

Place the chicken wings into a large bowl, sprinkle with salt, pepper, paprika, and garlic granules, then drizzle with melted butter and toss well until the wings are evenly coated in seasoning and butter.


Step 2

Pour the chicken wings onto a parchment lined baking sheet in a single layer and pop them into the oven for about 45 minutes, but keep a close eye on them – if they darken too quickly, turn the heat down to 375°.

The wings will be done when an internal temperature of 165° has been reached and the skin is crispy brown.

Step 3

While the chicken wings are roasting prepare your slaw and dressing. Place all dressing ingredients into a small jar with a tight fitting lid. Mix well and set aside. Place all slaw ingredients into a large bowl and toss well. Set aside.

Step 4

When the wings are done give the dressing a good shake then drizzle it over the slaw and toss well until everything is evenly coated. Serve the slaw over 4 plates and serve the wings alongside, then sit down and enjoy this refreshing and tasty creation!

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