Name: Sticky Lemon-Pepper Wings with Creamy Kale & Brussels Sprout Salad
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 0.68 kg Brussels sprouts; 1.36 kg chicken wings, split with tips removed; 1 ½ bunches kale; 1 ½ lemons; black pepper; cornstarch; Dijon mustard; extra virgin olive oil; honey; mayonnaise; salt

Sticky Lemon-Pepper Wings with Creamy Kale & Brussels Sprout SaladSticky Lemon-Pepper Wings with Creamy Kale & Brussels Sprout Salad — a 40-minute dinner recipe with 11 ingredients, serving 6.Ingredients

0.68 kg Brussels sprouts

1.36 kg chicken wings, split with tips removed

1 ½ bunches kale

1 ½ lemons

black pepper

cornstarch

Dijon mustard

extra virgin olive oil

honey

mayonnaise

salt

Instructions

Preheat oven to 260°C (500°F). Coat two baking sheet pans with a thin layer of oil.

Pat chicken wings dry with paper towels and place in a large bowl. Sprinkle with cornstarch, salt, and pepper, then toss to coat. Divide between the baking sheets and spread out in an even layer.

Place wings in the oven (it doesn't have to be fully heated) and bake, turning once, until cooked through, 25-30 minutes.

Meanwhile, wash and dry the fresh produce.

Zest lemons into a clean large bowl. Juice lemons into another large bowl and set aside for the wing sauce.

Add mayo, oil, Dijon, salt and pepper to the bowl with the lemon zest; whisk to combine the dressing.

Fold kale leaves in half lengthwise and slice off the stems; cut leaves crosswise into thin (shred-like) pieces. Add to the bowl with the dressing.

Trim and thinly slice Brussels sprouts. Add to the bowl.

Using your hands, massage the greens with dressing until wilted, 1-2 minutes. Set aside.

Add honey, pepper, and salt to the bowl with the lemon juice, then whisk to combine the sauce.

When the wings are done, remove from the oven. Add to the bowl with the sauce and toss to coat.

To serve, divide wings and salad between plates. Enjoy!

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