Instructions
Step 1: Preheat your oven to 425°F and line two baking sheets with parchment paper.
Step 2: In a small bowl, whisk together soy sauce, honey, garlic powder, paprika, salt, and pepper for the chicken wings glaze.
Step 3: Pat the chicken wings dry, toss them with 2 tbsp olive oil, then coat thoroughly with the glaze.
Step 4: Spread wings on the first baking sheet and bake for 35-40 minutes, stirring halfway through, until sticky and caramelized.
Step 5: Toss potato wedges with 2 tbsp olive oil, garlic powder, paprika, salt, and pepper on the second baking sheet.
Step 6: Bake wedges for 30-35 minutes alongside the wings, stirring once, until golden and crispy.
Step 7: While everything bakes, prepare the creamy veggie salad by blanching broccoli for 2 minutes, then drain and cool completely.
Step 8: In a large bowl, combine broccoli, corn, carrot, mayonnaise, yogurt, salt, and pepper. Toss until coated.
Step 9: Plate the sticky wings, crispy wedges, and veggie salad together and serve immediately while the wings are still warm.
Storage and Reheating Tips
Store leftover wings and wedges in separate airtight containers in the refrigerator for up to 3 days. Keep the veggie salad in its own container to prevent sogginess.
Reheat the wings and wedges in a 350°F oven for 10-12 minutes until warmed through and the wings regain their stickiness.
The veggie salad is best enjoyed fresh, but you can prepare the vegetables ahead and make the creamy dressing just before serving.
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