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Spicy Chicken Wings and Drumettes
with cauliflower fried rice

Active: 35 Total: 60

Fried chicken wings / drumettes are a football season favorite that we first featured in 2017. We bake our version in the oven for a lighter twist and serve them in a spicy (or not) and savory sauce.
Smarts: The secrets to crisp baked wings / drumettes are 1) tossing them in arrowroot powder (to draw out moisture) and 2) baking them with some space between them to allow air to circulate. Check out this video to see how it's done!



Spicy Chicken Wings and Drumettes:
  • Chicken, small wings and drumettes - 1 1/2 lbs
  • Arrowroot powder (opt) - 1 tsp
  • Salt - 1/2 tsp
  • Limes - 1 , wedges
  • Foil - for baking
  • Spicy aminos sauce (ingredients listed separately) - ~1/2 cup
  • Sesame seeds, white - 2 tsp
Spicy Aminos Sauce:
  • Ginger, fresh - 1 tsp , grated
  • Water - 1/2 cup + 2 Tbsp
  • Bragg's / coconut aminos - 1/2 cup
  • Honey - 1 Tbsp
  • Chili garlic sauce - 2 tsp (sub any hot sauce)
  • Arrowroot powder - 2 tsp
Cauliflower Fried Rice:
  • Cilantro leaves - 2 Tbsp , chopped
  • Oil, cooking - 1 Tbsp
  • Frozen vegetables, any mix - 2 cups (look for stir-fry or Asian mixes)
  • Spicy aminos sauce (ingredients listed separately) - ~1/2 cup
  • Cauliflower rice, cooked (leftover from Wednesday) - ~2 cups


  1. Chicken - (If prepping right before cooking, get oven heating before continuing with prep.) Pat wings and drumettes dry. Toss with arrowroot powder (portion for the chicken) and salt. Set aside for 20 minutes.

  2. Ginger - Grate ginger. (Can be done up to 5 days ahead)

  3. Limes / Cilantro - Prep as directed.

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  1. Heat oven to 450F / 232C.

  2. Line a sheet pan with foil. Place an oven-safe cooling rack on top.

  3. Top cooling rack with chicken wings and drumettes, leaving some space in between them so that air can circulate (this will help them to get crispy). Roast chicken until cooked through and crisp and golden on the outside, turning halfway through cooking, ~35 minutes.

  4. While chicken is roasting, make sauce. In a small saucepan combine first portion of water, aminos, honey, chili garlic sauce, and ginger. Place saucepan over medium-high heat. Bring to a simmer.

  5. Whisk together second portion of water and arrowroot powder (portion for the sauce). Add to sauce and continue simmering until sauce thickens. Set aside.

  6. When chicken is almost finished roasting, heat a wok over medium-high heat. Add oil and then frozen vegetables to heated oil. Saute until vegetables are defrosted and any water has cooked off. Add half the spicy aminos sauce (reserve the other half) and cauliflower rice. Continue cooking until “rice” is heated through. Fold in cilantro leaves.

  7. When chicken is finished, toss it with the remaining half of spicy aminos sauce and sesame seeds.

  8. Serve chicken with fried cauliflower rice and lime wedges on the side. Enjoy!



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