Instructions
Step 1: Preheat your oven to 400°F and line a baking sheet with parchment paper.
Step 2: Pat the chicken wings dry and arrange them on the baking sheet. Drizzle with 1 tbsp olive oil and season with salt and pepper. Bake for 25-30 minutes until golden.
Step 3: While wings bake, combine honey, soy sauce, and minced garlic in a small bowl to create your glaze.
Step 4: For the creamy veggie salad, toss together broccoli florets, diced chicken or ham, and cheese cubes. Mix in mayonnaise until everything is evenly coated.
Step 5: Make the carrot slaw by combining shredded carrots, 1 tsp olive oil, lemon juice, and a pinch of salt. Toss well.
Step 6: Remove wings from oven and brush generously with the honey-garlic glaze. Return to oven for 5 more minutes until sticky and caramelized.
Step 7: Arrange sticky wings on a plate with the creamy veggie salad and carrot slaw on the sides. Serve immediately and enjoy.
Storage and Reheating Tips
Store leftover wings in an airtight container in the refrigerator for up to 3 days. Keep the veggie salad and carrot slaw separate from the wings to prevent sogginess.
To reheat wings, place them on a baking sheet at 350°F for about 10 minutes until warmed through and the glaze becomes sticky again.
The creamy veggie salad is best enjoyed fresh, but can be stored separately for up to 2 days. The carrot slaw also keeps well for 2-3 days when stored in an airtight container.
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