Instructions
Step 1: Preheat your oven to 425 degrees F and line a baking sheet with parchment paper.
Step 2: Pat the chicken wings dry with paper towels and arrange them on the prepared baking sheet in a single layer.
Step 3: In a small bowl, whisk together the honey, minced garlic, soy sauce, and olive oil to create your glaze.
Step 4: Brush the glaze generously over all the chicken wings, coating them well on both sides. Season with salt and pepper.
Step 5: Bake the wings for 25 to 30 minutes until they are golden brown and the glaze is sticky and caramelized, stirring halfway through.
Step 6: While the wings cook, prepare your salad by combining the chopped romaine lettuce, halved cherry tomatoes, sliced cucumber, and thinly sliced red onion in a large bowl.
Step 7: Drizzle the salad with your chosen vinaigrette or a simple olive oil and lemon juice dressing, then toss gently to combine.
Step 8: Remove the wings from the oven and let them cool for a few minutes, then plate them alongside your fresh garden salad and serve immediately.
Storage and Reheating Tips
Store leftover wings in an airtight container in the refrigerator for up to 3 days. The salad is best enjoyed fresh, but you can keep the dressing separate and dress it just before eating.
To reheat the wings, place them on a baking sheet and warm them in a 350 degree F oven for about 10 minutes until heated through. This will help restore their crispy texture better than microwaving.
You can also enjoy leftover wings cold straight from the fridge for a quick lunch the next day, or shred them to add to grain bowls or wraps for an easy meal transformation.
Continue on the next page