In a large bowl, whisk together the ginger, garlic, soy sauce, honey, sriracha, and lime juice. Add the chicken wings and toss to coat. Cover the bowl and refrigerate for at least 20 minutes.

Preheat an oven to 425°F. Line a 9×13 sheet pan with aluminum foil and spray the foil with nonstick cooking spray.

Add shredded Brussels sprouts and shredded red cabbage to the sheet pan. Drizzle with olive oil and sprinkle with salt and freshly cracked black pepper. Toss to coat.

Remove the chicken from the marinade (reserve a little of the marinade for basting) and place the chicken wings on top of the vegetables. Bake for 25-30 minutes, basting with the reserved marinade halfway through cooking.

Serve with green onions.