Instructions
Step 1: Pat the chicken wings dry with paper towels and season with salt, black pepper, garlic powder, paprika, and onion powder./n
Step 2: In a bowl, mix flour and cornstarch, then dredge the wings evenly in the mixture, shaking off excess./n
Step 3: Heat vegetable oil in a deep skillet or fryer to 350°F (175°C) and fry the wings in batches for 10–12 minutes until golden brown and crispy, then drain on paper towels./n
Step 4: Cook the pasta according to package directions until al dente, drain, and set aside./n
Step 5: In a large skillet, heat olive oil and cook ground beef or sausage with diced onion until browned, then add minced garlic and cook for 30 seconds./n
Step 6: Stir in marinara sauce, Italian seasoning, salt, and black pepper, then simmer for 5 minutes./n
Step 7: Combine the cooked pasta with the meat sauce and transfer to a baking dish./n
Step 8: Sprinkle mozzarella, cheddar, and Parmesan evenly over the pasta and bake at 375°F (190°C) for 15–20 minutes until melted and bubbly./n
Step 9: In a large bowl, toss romaine lettuce, cherry tomatoes, cucumber, shredded carrots, and croutons with dressing until evenly coated./n
Step 10: Serve the crispy wings alongside the cheesy pasta and fresh salad while hot and enjoy.
Storage and Reheating Tips
Store wings, pasta, and salad separately in airtight containers in the refrigerator for up to 4 days. Reheat wings in a 375°F (190°C) oven for 8–10 minutes to maintain crispiness. Reheat pasta in the oven or microwave until warmed through. Salad is best enjoyed fresh; if stored, keep dressing separate to prevent wilting.
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