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Garlic Parmesan Chicken Wings with Spicy Roasted Carrot .

  • 8 medium
    carrots
  • 2 lb
    chicken wings, split with tips removed
  • 4 cloves
    garlic
  • 1 small bunch
    Italian (flat-leaf) parsley
  • 1 oz
    Parmesan cheese
  •  
    cayenne pepper
  •  
    cumin
  •  
    extra virgin olive oil
  •  
    oregano
  •  
    salt
  •  
    thyme
  •  
    virgin coconut oil
  • 1
    Preheat oven to 425°F.
  • 2
    In a large bowl, mix together oregano, thyme, cumin, and salt. Add chicken wings and toss to coat.
    1 tsp oregano
    1 tsp thyme
    ½ tsp cumin
    ½ tsp salt
    2 lb chicken wings, split with tips removed
  • 3
    Heat a skillet over medium-high heat.
  • 4
    Coat bottom of skillet with oil. Add chicken wings and brown on both sides, 2-3 minutes per side. Reduce heat to medium-low and cook, occasionally flipping, until cooked through, 10-12 minutes.
    about 2 tbsp virgin coconut oil
  • 5
    Wash and dry carrots; trim ends and thinly slice, using a mandoline or knife, into rounds.
    8 medium carrots
  • 6
    Brush a sheet pan with oil to prevent sticking. Transfer carrots to sheet. Drizzle with oil and season with salt and pepper; toss to coat.
    2 tbsp extra virgin olive oil
    ¼ tsp salt
    ¼ tsp cayenne pepper
  • 7
    Spread out in a single layer and place in the oven. Bake until crispy, 10-12 minutes. Watch carefully because they can burn quickly.
  • 8
    Wash and dry parsley. Shave leaves off the stems, discard the stems and mince the leaves. Peel and mince garlic. Grate ¼ cup of Parmesan. In a large bowl, mix together parsley, garlic, Parmesan, and salt.
    1 small bunch Italian (flat-leaf) parsley
    4 cloves garlic
    1 oz Parmesan cheese
    ½ tsp salt
  • 9
    Add chicken wings to bowl and toss to coat.
  • 10
    To serve, place chicken wings and carrots on a plate. Enjoy!