Ingredients
Units
Scale
- 24 chicken wings
- 1 bunch of scallions for garnish - chopped
- Honey for garnish
For the Marinade:
- 1/2 cup soy sauce
- 1/2 cup apple cider vinegar
- 3 - tbs. Mazola Corn Oil
- 2 tbs. honey
- 1-inch piece of fresh ginger - grated
- 4 cloves of garlic - grated
- 1/2 tsp. fresh ground black pepper
- 1/2 tsp. sea salt
For the Spinach Salad:
- 4 - 6 cups torn baby spinach leaves
- Thinly sliced radishes
- Thinly sliced red onion
- Thinly sliced red bell pepper slices
- Shredded carrot slices
- 1/2 cup grated Parmesan cheese
For the Dressing:
- 3 tbs. apple cider vinegar
- 3 tbs. fresh lemon juice
- 1/4 cup Mazola Corn Oil
- 2 tbs. honey
- 1/2 tsp. fresh ground black pepper
- 1 tsp. sea salt
- 1/4 tsp. dried oregano
Instructions
For the Chicken Wings:
- Preheat Oven 350 degrees F.
- Combine all of the ingredients for the in a bowl and whisk.
- Place the chicken in a shallow bowl and cover with the marinade.
- Cover the bowl and place in the refrigerator for 2 – 4 hours or up to overnight.
- Drain the marinade, reserving some for brushing the wings during the cooking process.
- Place the chicken on a baking sheet.
- Bake wings until cooked through and skin is crispy, 40 - 45 minutes.
- Raise oven temperature to 375 degrees F.
- Brush wings with remaining marinade and place back in the oven for: 8–10 minutes.
- Garnish with the chopped scallions and serve with a small bowl of honey.
For the Spinach Salad & Dressing:
- Combine all of the ingredients for the salad in a large bowl and toss.
- Combine all of the ingredients for the dressing in a bowl and whisk.
Notes
Prep Time does NOT include Inactive Prep Time.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
Nutrition
- Serving Size: 6-8
