About 45+ minutes
Crispy Salt & Pepper Chicken Wings with
Cilantro Lime Sour Cream Dip
4 lbs chicken wings
Drizzle of olive oil
Salt & Pepper
1 cup sour cream
Handful fresh cilantro, roughly chopped
Juice of a small lime
4 c salad greens
1 c cherry tomatoes, halved
1/3 English cucumber, cubed
¼ onion, thinly sliced
1/3 c olive oil
Juice of half a lime
1 tbsp honey
Step by Step Instructions
Set oven to 375°.
Place chicken wings into a large bowl, drizzle with olive oil, sprinkle with salt and pepper, then pour the wings onto a parchment lined baking sheet in a single layer and pop them into the oven until they are cooked through and the skin is golden and crisp and an internal temperature of 165° has been reached, 35 – 40 minutes.
While the chicken is in the oven prepare your dip, salad, and dressing.
Place the sour cream into a small bowl. Add the cilantro and lime juice and mix well. Set aside.
Pour the olive oil into a small jar with a tight fitting lid. Add the lime juice and honey and whisk until the honey has dissolved. Place the lid on the jar and set aside.
Prepare all salad ingredients as noted, place them into a large bowl and toss well to combine. Set aside in the fridge until the chicken is done.
When the chicken is cooked through and crispy remove it from the oven and share the wings over 4 plates. Next share the salad out, give the dressing a shake and drizzle dressing over each salad. To finish up add a generous dollop of sour cream to each plate then serve and enjoy this tasty, simple, and quick dinner.