Ginger-Scallion Wings

The lighter side of a bar snack classic.

Wings are typically cut into two parts: drum­ettes (they're sort of cute mini drumsticks) and wing­ettes (they look like, yes, wings).

Total Time:
Level: Moderate
Serves: 4


  • 2 tbsp. safflower oil, plus more for baking sheet
  • 2 lb. chicken wingettes (tips removed) and drumettes
  • 1 ¼ tsp. coarse salt
  • 6 scallions, finely chopped
  • 1 tbsp. chopped ginger
  • ¼ tsp. red pepper flakes


  1. Heat oven to 450°F. Lightly oil a rimmed baking sheet, then arrange wings on sheet in a single layer. Season with ¼ tsp salt. Roast until golden brown and crisp, about 35 min.
  2. While chicken roasts, pulse scallions, ginger, remaining 1 tsp salt, the red pepper flakes, and remaining 2 Tbsp oil in a food processor until smooth.
  3. Remove wings from oven and toss with sauce in a large bowl. Return to pan and roast until sauce sets, about 15 min.

291 cal, 22 g fat (5 g saturated), 21 g protein, 2 g carb, 1 g sugar, 1 g fiber, 689 mg sodium, 123 mg cholesterol per serving

This story originally appeared in the March 2016 issue of Dr. Oz The Good Life.

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