Salt & Vinegar Wings

Prep 5 min


Cook 30 min


Ready in 35 min

These crispy chicken wings paired with smashed broccoli and a refreshingly zesty dipping sauce make the perfect sheet pan meal for busy weeknights.


  • 2 lbs. (1 kg) chicken wingettes or drumettes
  • 2 tbsp (30 mL) oil, divided
  • 1 tbsp + 1 tsp (20 mL) Salt & Vinegar Seasoning, divided
  • 2   small heads broccoli, cut into large florets
  • ½ oz. (15 g) Parmesan cheese, finely grated (¼ cup/ 60 mL
  • ¼ cup (60 mL) mayonnaise
  • ¼ cup (60 mL) sour cream
  • 2 tsp (10 mL) Salt & Vinegar Seasoning


  1. Preheat the oven to 450°F (230°C).
  2. Pat the wings dry with a paper towel and place them in a bowl. Toss the wings with 1 tbsp (15 mL) of the oil and 1 tbsp (15 mL) of the seasoning. Place the wings on one side of a sheet pan, leaving room for the broccoli. Bake for 20 minutes.
  3. Microwave the broccoli with about ½ cup (125 mL) of water, covered, for 7–8 minutes, or until bright green and fork tender. Drain the broccoli and pat dry.
  4. Remove the wings from the oven then set the oven to broil on high. Place the steamed broccoli on the other side of the sheet pan. Using a heavy bottomed bowl or mug, press down firmly on the broccoli florets to flatten.
  5. Whisk together the remaining oil and seasoning in a small bowl. Brush the oil mixture onto the broccoli.
  6. Broil the wings and broccoli until they’re cooked through and everything is golden brown and crispy, about 8–10 minutes. Sprinkle the broccoli with the Parmesan cheese during the last minute of cooking.
  7. Meanwhile, combine the sauce ingredients in a small bowl. Serve the wings and broccoli with the dipping sauce.


  • 4  servings

Nutrients per serving:

U.S. nutrients per serving: Calories 560 Total Fat 25 g, Saturated Fat 12 g, Cholesterol 90 mg, Sodium 1,010 mg, Carbohydrate 57 g, Fiber 1 g, Sugars 9 g (includes 0 g added sugar), Protein 2 g

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