Name: Teriyaki Chicken Wings with Veggie Sticks & Ranch Dip
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 9 medium carrots; 9 sticks celery; 1.362 kg chicken wings, split with tips removed; 1 ½ English cucumbers; 3 (2 ½ cm) pieces ginger root; 1 ½ lemons; black pepper; dill, dried; extra virgin olive oil; garlic powder; honey; mayonnaise; onion powder; salt; soy sauce

Teriyaki Chicken Wings with Veggie Sticks & Ranch DipTeriyaki Chicken Wings with Veggie Sticks & Ranch Dip — a 35-minute dinner recipe with 15 ingredients, serving 6.Ingredients

9 medium carrots

9 sticks celery

1.362 kg chicken wings, split with tips removed

1 ½ English cucumbers

3 (2 ½ cm) pieces ginger root

1 ½ lemons

black pepper

dill, dried

extra virgin olive oil

garlic powder

honey

mayonnaise

onion powder

salt

soy sauce

Instructions

Preheat the oven to 260°C (500°F) and position rack in the centre. Line a baking sheet with parchment paper.

Place the chicken wings on the baking sheet. Drizzle with olive oil and season with salt and pepper; toss to coat. Spread out in a single layer.

Place in the oven and bake, flipping halfway through cooking time, until cooked through, 15-20 minutes.

In a small bowl, prepare the ranch dip by mixing together lemon juice, mayo, onion powder, garlic powder, dill, salt, and pepper. Place in the fridge to chill.

Wash and dry the carrots, celery, and cucumber. Peel carrots, trim ends, and cut into sticks. Trim ends and cut celery into sticks. Cut cucumber into sticks.

Peel and mince or grate the ginger.

In a small saucepan, prepare the teriyaki sauce by combining water, soy sauce, honey, ginger, and garlic powder. Bring to a boil and allow to boil until the mixture has reduced and thickened, 5-7 minutes. Remove from heat.

Once the wings are cooked, transfer them to a bowl and pour the teriyaki sauce over top; toss to coat.

Serve wings with veggie sticks and ranch dip. Enjoy!

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