Sheet Pan Baked Chicken Wings with Spicy Lime and Garlic Marinade

Ingredients

Protein

chicken drumsticks

Dry Goods

light brown sugar

Produce

lime juice
garlic
cilantro
arugula

Spices

red pepper flakes
allspice
ground cinnamon

Instructions

Chicken tossed in a bright and zingy marinade made with garlic and lime juice, cooked on a sheet pan. Make double the marinade and use some as a dipping sauce, too! 

  1. Preheat the oven to 400*F. 
  2. Mix the lime juice and brown sugar in a large bowl until the sugar is dissolved. 
  3. Add the seasonings and the chicken to the bowl and toss to coat. 
  4. Spread the bottom of the pan with arugula in an even layer. 
  5. Place the chicken on the pan, leaving a few inches of space between the pieces of chicken. Drizzle any remaining sauce over the top, using a spoon or tongs to gently coat the arugula with the remaining sauce. 
  6. Place the pan in the oven and bake for 25-30 minutes or until the chicken is completely cooked through, no pink remains when it’s cut open, and registers at least 160*F with a meat thermometer. 

Prep Plan

Prep it for later:
1. Mix the lime juice and brown sugar in a resealable freezer-safe bag and shake or stir until the brown sugar has dissolved.
2. Add the remaining ingredients and the chicken and store in a resealable bag or container.
Store in the freezer for up to 3 months or the fridge for up to 1 week.

You’ll need:
1 bag with chicken, liquid mixture, and seasonings

Prepare from prepped: If frozen, thaw in the fridge overnight.
1. Preheat the oven to 400*F.
2. Spread the chicken on the sheet pan in an even layer, leaving a few inches of space between each of the chicken wings.
3. Place in the oven and bake for 25-30 minutes or until the chicken is completely cooked through, no pink remains when it’s cut open, and registers at least 160*F with a meat thermometer.

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