Name: Greek Chicken Wings with Kale, Prosciutto, Artichoke & Olive Salad
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 3 (170 ml) jars artichoke hearts, marinated; 1.36 kg chicken wings, split with tips removed; 1 ½ (113 g) pkgs crumbled feta cheese; 1 small bunch fresh dill; 3 cloves garlic; ⅓ cup Kalamata olives, pitted; 3 bunches kale; 1 ½ lemons; 12 slices prosciutto; 3 red bell peppers; basil, dried; black pepper; cayenne pepper; cornstarch; Dijon mustard; extra virgin olive oil; honey; oregano, dried; paprika; salt

Greek Chicken Wings with Kale, Prosciutto, Artichoke & Olive SaladGreek Chicken Wings with Kale, Prosciutto, Artichoke & Olive Salad — a 40-minute dinner recipe with 20 ingredients, serving 6.Ingredients

3 (170 ml) jars artichoke hearts, marinated

1.36 kg chicken wings, split with tips removed

1 ½ (113 g) pkgs crumbled feta cheese

1 small bunch fresh dill

3 cloves garlic

⅓ cup Kalamata olives, pitted

3 bunches kale

1 ½ lemons

12 slices prosciutto

3 red bell peppers

basil, dried

black pepper

cayenne pepper

cornstarch

Dijon mustard

extra virgin olive oil

honey

oregano, dried

paprika

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 and spices, then toss to coat. Divide between the baking sheets, spread out in an even layer, and drizzle with oil.

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

Meanwhile, preheat a large skillet over medium-high heat.

While the skillet heats up, wash and dry the fresh produce.

Once the skillet is hot, working in batches, add prosciutto in a single layer and cook until crispy, about 1 minute per side. Remove to a plate and set aside.

Zest and juice lemons. Divide between a small and a clean large bowl.

Shave dill leaves off the stems; discard stems and mince the leaves. Divide between both bowls with the lemon, then set the small bowl aside for later use.

Peel and mince garlic. Add to the large bowl along with oil, honey, Dijon, salt, and pepper. 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. Using your hands, massage kale with the dressing until wilted, 1-2 minutes.

Trim, seed, and small dice bell peppers. Add to the bowl.

Drain and roughly chop artichoke hearts and olives. Add both to the bowl.

Crumble or chop prosciutto into bite-sized pieces. Add to the bowl, along with feta, and toss to combine the salad.

When the wings are done, remove from the oven. Drizzle with the reserved lemon and dill, then toss to coat.

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

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