Instructions
Step 1: Preheat oven to 200°C (400°F). In a large bowl, mix soy sauce, honey, tomato sauce, vinegar, garlic, pepper, paprika, and olive oil. Toss chicken wings in the marinade until well coated. Arrange on a baking tray lined with parchment paper and bake for 35-40 minutes, flipping halfway through. Brush with extra marinade during the last 10 minutes for a sticky glaze.
Step 2: While the wings bake, boil the potatoes in salted water until tender, about 10 minutes. In the last 2 minutes, add broccoli and cauliflower florets. Drain and let cool.
Step 3: In a large bowl, mix the cooled vegetables with red onion and red bell pepper. In a separate small bowl, whisk mayonnaise, yogurt, mustard, salt, and pepper. Combine dressing with the salad ingredients and chill for 15 minutes before serving.
Step 4: Toss grated carrots with lemon juice, sugar, and a pinch of salt. Let it sit for a few minutes to develop flavor.
Step 5: Plate the chicken wings, a generous scoop of potato-broccoli salad, and the carrot garnish on the side. Serve immediately.
Storage Information
Store leftover chicken wings in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer for best texture. The potato-broccoli salad can also be stored in the fridge for up to 2 days. Keep the carrot garnish separately to maintain freshness.
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