TGIF! We might have missed #WingWednesday, but it’s never a bad day to eat wings.
These sweet and spicy wings are great as a game-day treat, an easy weekday supper, or simply to fulfill a craving. If you’re dealing with a bigger crowd, all you have to do is increase the sauce ingredient quantities.
Preheat oven to 450°F.
Season the chicken wings with salt and pepper and place on a pan.
- Roast the wings for approximately 30 minutes.
While the wings are cooking, throw in the rest of the ingredients into a pot over medium-high heat.
Bring the sauce to a boil, then simmer until the wings are done.
Once the wings are fully cooked, toss them in the sauce until they are evenly coated.
PAN FRIED ASPARAGUS: Fry asparagus until tender-crispy. Add a squirt of lime, a drizzle of olive oil and a pinch of salt and pepper.
SPINACH SALAD: Toss spinach, fresh sliced radishes, chives and toasted pumpkin seeds (optional) together. For the dressing, mix 1/2 tsp salt, 3tbsp rice vinegar, 1 tsp toasted sesame oil, 1/4 cup avocado oil and sesame seeds.