Name: Cherry Glazed Wings with Roast Potatoes & Fennel-Parmesan Salad
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 6 sticks celery; 1.36 kg chicken wings, split with tips removed; 3 fennel bulbs; 1 ½ cups frozen cherries; 1 ½ lemons; 1.02 kg new potatoes; 85 g Parmesan cheese; apple cider vinegar; black pepper; cornstarch; Dijon mustard; extra virgin olive oil; garlic powder; hot sauce; Italian seasoning; ketchup; salt

Cherry Glazed Wings with Roast Potatoes & Fennel-Parmesan SaladCherry Glazed Wings with Roast Potatoes & Fennel-Parmesan Salad — a 45-minute dinner recipe with 17 ingredients, serving 6.Ingredients

6 sticks celery

1.36 kg chicken wings, split with tips removed

3 fennel bulbs

1 ½ cups frozen cherries

1 ½ lemons

1.02 kg new potatoes

85 g Parmesan cheese

apple cider vinegar

black pepper

cornstarch

Dijon mustard

extra virgin olive oil

garlic powder

hot sauce

Italian seasoning

ketchup

salt

Instructions

Preheat oven to 260°C (500°F).

Wash and dry the fresh produce.

Halve new potatoes. Transfer to a large baking sheet pan, drizzle with oil, and season with spices. Toss to combine and spread out in an even layer.

Pat chicken wings dry with paper towels and place in a large bowl. Sprinkle with cornstarch, salt, and pepper, then toss to coat. Transfer to another large baking sheet, drizzle with oil, toss to coat, and spread out in an even layer.

Place baking sheets in the oven (it doesn't have to be fully heated) and bake, tossing potatoes and turning chicken halfway, until potatoes are tender and wings are cooked through, about 25 minutes.

Meanwhile, juice lemons into a clean large bowl. Add oil, Dijon, salt, and pepper, then whisk to combine the dressing.

Trim off root end and stalks of the fennel, leaving only the white bulbs. Halve fennel bulbs lengthwise, then slice crosswise into thin half-moons. Add to the bowl with the dressing.

Trim and thinly slice celery crosswise. Add to the bowl.

Using a peeler, shave Parmesan into curls. Add to the bowl and gently toss to combine the salad. Set aside.

Rinse cherries under hot water (from the tap) to thaw. Place in a blender along with ketchup, vinegar, hot sauce, and spices. Blend on high until smooth, 1-2 minutes. (Add water, a few tablespoons at a time, if needed, to reach a drizzling consistency.) Set sauce aside.

When the potatoes and chicken are done, remove from oven. Drizzle wings with sauce and toss to coat.

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

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