Crispy Baked Chicken Wings with Dill Cream Broccoli
These crispy baked chicken wings are marinated in a zesty orange and ginger blend, then served with tender broccoli tossed in a creamy dill sauce. A quick, crowd-pleasing dinner that's perfect for busy weeknights.
- Prep10 min
- Cook40 min
- Total50 min
- DifficultyEasy
- Servings4
These wings are a cinch to throw together: a quick marinade of orange, ginger, and a hint of cayenne gives them a bright, sticky glaze as they bake until golden and crisp. The broccoli is simply parboiled, then tossed with mayonnaise and fresh dill for a creamy, refreshing side that balances the spicy wings.
Perfect for a family dinner or game-day snacking, this dish is low in carbs but big on flavor. Serve the wings straight from the oven with the cool, herby broccoli on the side—everyone will be reaching for seconds.
Ingredients
Converted amounts are rounded.
Method
- Preheat the oven to 400°F.
- In a small bowl, mix the orange juice and zest with the olive oil, ground ginger, salt, and cayenne pepper.
- Place the chicken wings in a plastic bag and pour in the marinade. Seal the bag and shake well to coat every wing evenly. Let them marinate for at least 5 minutes, or longer if you have time.
- Arrange the wings in a single layer in a greased baking dish or on a broiler rack for extra crispiness.
- Bake on the middle rack for about 40 minutes, until the wings are golden brown and cooked through.
- Meanwhile, cut the broccoli into small florets and parboil in salted water for a couple of minutes—they should soften slightly but keep their shape and color.
- Drain the broccoli and let the steam evaporate for a minute. In a bowl, toss the broccoli with the mayonnaise and chopped dill, and season with pepper to taste.
- Serve the warm wings with the creamy broccoli on the side.
💡 Tips
- For extra crispy wings, pat them dry with paper towels before marinating.
- If you prefer less heat, reduce the cayenne pepper to a pinch.
- The broccoli can be served warm or at room temperature.
Inspired by a recipe from Diet Doctor