Position racks in the upper and lower thirds of the oven and preheat to 425 degrees F. Lightly brush 2 rimmed baking sheets with olive oil. Put the chicken wings in a large bowl and toss with the paprika, curry powder, cumin and 1/2 teaspoon salt. Spread the wings in a single layer on the prepared baking sheets. Roast 15 minutes, then flip the wings, switch the position of the baking sheets and roast 15 more minutes. Meanwhile, bring a saucepan of lightly salted water to a boil. Add the snow peas and cook until bright green and crisp-tender, about 1 minute. Drain the snow peas and rinse under cold water, then transfer to a medium bowl. Toss with 2 teaspoons olive oil, 1/2 tablespoon soy sauce and the lime juice. Whisk the remaining 1 tablespoon soy sauce and the honey in a large bowl. Add the wings and toss to coat. Divide among plates and serve with the snow peas and lime wedges.
Per serving: Calories 478
Fat 28 g (Saturated 8 g)
Cholesterol 110 mg
Sodium 577 mg
Carbohydrate 17 g
Fiber 3 g
Protein 38 g
Photograph by Antonis Achilleos
Courtesy of Food Network Magazine
Check Out Our
Get a sneak-peek of the new Food Network recipe page and give us your feedback.See it Now!