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Salt & Pepper Chicken Wings with Cucumber, Tomato & Avocado Salad.

  • 2
  • 2 lb
    chicken wings, split with tips removed
  • 1
    English cucumber
  • 4 cloves
  • 1 pint
    grape tomatoes
  • 1 small bunch
    green onions (scallions)
  • 1 medium
    red onion
    black pepper
    extra virgin olive oil
    toasted sesame oil
  • 1
    Preheat the oven to 500°F.
  • 2
    In a large bowl, mix together salt and pepper.
    2 tsp salt
    3 tsp black pepper
  • 3
    Add the chicken wings to the bowl and toss to coat.
    2 lb chicken wings, split with tips removed
  • 4
    Transfer the wings to a baking sheet and spread out in a single layer. Place in the oven and, turning halfway through cooking time, bake until crispy, 20-25 minutes.
  • 5
    Wash the green onions, trim ends, and thinly slice on an angle. Peel and mince the garlic.
    1 small bunch green onions (scallions)
    4 cloves garlic
  • 6
    In a small bowl, mix together the minced garlic, green onions, and sesame oil. Set aside.
    2 tbsp toasted sesame oil
  • 7
    Wash the tomatoes and cucumber. Halve the tomatoes and transfer to a medium bowl. Medium dice the cucumber and add to the bowl.
    1 pint grape tomatoes
    1 English cucumber
  • 8
    Peel and medium dice the onion and add to the bowl.
    1 medium red onion
  • 9
    Halve and pit the avocados; scoop out the flesh with a spoon, medium dice, and add to the bowl.
    2 avocados
  • 10
    Drizzle the salad with olive oil and season with salt and pepper. Toss to coat.
    4 tbsp extra virgin olive oil
    ½ tsp salt
    ½ tsp black pepper
  • 11
    Once the chicken wings are cooked, add the sesame oil mixture over top and toss to coat.
  • 12
    Serve the wings on a plate with salad on the side. Enjoy!