Craving something irresistibly crispy and flavorful? These baked chicken wings are coated in a savory blend of garlic, herbs and Parmesan, then roasted until golden and juicy. They’re the perfect balance of crunchy exterior and tender meat-no deep frying needed!
Pair them with a vibrant sweet kale salad kit that brings together kale, green cabbage, broccoli, Brussels sprouts, chicory, roasted pumpkin seeds and dried cranberries, all tossed in a savory-sweet poppy seed dressing. It’s a complete meal that’s both indulgent and refreshing.
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Recipe details
Nutrition per serving
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Values are calculated per serving from ingredient amounts and the ingredient nutrition reference per 100g. Allergen and diet labels use available ingredient metadata and name matching; always check product labels for strict diets or allergies.
Ingredients
Instructions
- Adjust rack to middle position and preheat oven to 425°F.
- Place wings on a lightly oiled, foil-lined baking sheet. Bake on middle rack for 15 minutes.
- Flip wings and continue baking until lightly browned and crispy, about 10 more minutes. Ensure internal temperature reaches 165°F.
- Empty contents of salad kit into a large bowl. Drizzle with as much dressing as desired, then toss to evenly coat.
- Serve wings alongside the salad.
Recipe Tips
For extra crispiness, pat wings dry before baking.
Let wings rest for 2 minutes after baking to retain juices.
Toss salad just before serving to keep it crunchy.
FAQ
Can I use frozen chicken wings?
Yes, but thaw them completely and pat dry before baking for best results.
How do I know the wings are fully cooked?
Use a meat thermometer; the internal temperature should reach 165°F.
Can I make this dairy-free?
The Parmesan coating contains milk, so it’s not dairy-free. You can try a dairy-free cheese alternative.
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