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Sincerely-Food-Chef
Ambassador [Associate]
Ambassador [Associate]
  • 663 calories
  • 40 min
  • 4 servings

Ingredients

  • 2 avocados
  • 2 lb chicken wings, split with tips removed
  • 1 English cucumber
  • 4 cloves garlic
  • 1 pint grape tomatoes
  • 1 small bunch green onions (scallions)
  • 1 medium red onion
  • black pepper
  • extra virgin olive oil
  • salt
  • toasted sesame oil

Instructions

  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!

Nutrition per Serving

Calories
663
Fat
54g
Net Carbs
11g
Protein
29g

Cookware

  • baking sheet pan
  • chef's knife
  • colander
  • cutting board
  • measuring spoons
  • mixing bowls
  • oven mitts
  • tongs