less than 1 hour
Crispy Roasted Chicken Wings with Savoy Watermelon Slaw
4 lbs chicken wings
2 tbsp butter, melted
Sprinkle of salt & pepper
½ tsp paprika
1 tsp garlic granules
1 Savoy cabbage, thinly sliced
1 c baby bok choy (you can substitute baby spinach)
2 c watermelon, cubed
1 small fennel bulb, thinly sliced
Handful of fennel fronds, roughly chopped
1/3 English cucumber, cubed
1/3 c olive oil
3 tbsp apple cider vinegar
Salt & pepper to taste
1 tsp 5 Spice Powder
Step by Step Instructions
Set the oven to 395°.
Place the chicken wings into a large bowl, sprinkle with salt, pepper, paprika, and garlic granules, then drizzle with melted butter and toss well until the wings are evenly coated in seasoning and butter.
Pour the chicken wings onto a parchment lined baking sheet in a single layer and pop them into the oven for about 45 minutes, but keep a close eye on them – if they darken too quickly, turn the heat down to 375°.
The wings will be done when an internal temperature of 165° has been reached and the skin is crispy brown.
While the chicken wings are roasting prepare your slaw and dressing. Place all dressing ingredients into a small jar with a tight fitting lid. Mix well and set aside. Place all slaw ingredients into a large bowl and toss well. Set aside.
When the wings are done give the dressing a good shake then drizzle it over the slaw and toss well until everything is evenly coated. Serve the slaw over 4 plates and serve the wings alongside, then sit down and enjoy this refreshing and tasty creation!