Lemon Chicken Wings with Cauliflower Salad
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 470
- Total Fat
- 31 grams
- Saturated Fat
- 8 grams
- Cholesterol
- 156 milligrams
- Sodium
- 665 milligrams
- Carbohydrates
- 13 grams
- Dietary Fiber
- 4 grams
- Sugar
- 8 grams
- Protein
- 33 grams
- Total: 40 min
- Active: 40 min
Ingredients
2 pounds split chicken wings (16 to 18 wings), blotted dry
3 tablespoons extra-virgin olive oil
2 1/2 teaspoons dried oregano
1 teaspoon grated lemon zest, plus 3 tablespoons lemon juice
2 1/2 cloves garlic (2 finely chopped; 1/2 finely grated)
Kosher salt and freshly ground pepper
1 English cucumber
1 cup cherry tomatoes, quartered
1 cup diced red bell pepper
2 tablespoons finely chopped red onion
2 cups fresh cauliflower rice (about 8 ounces)
3/4 cup plain Greek yogurt
Directions
- Place a rimmed baking sheet on the middle oven rack; preheat to 450 degrees F. Toss the wings in a bowl with 2 tablespoons olive oil, 2 teaspoons oregano, the lemon zest, chopped garlic, 1 teaspoon salt and a few grinds of pepper. Spread on the hot baking sheet; cook, flipping halfway through, until browned and crisp, 30 minutes.
- Meanwhile, combine 2 tablespoons lemon juice, the remaining 1 tablespoon olive oil, remaining 1/2 teaspoon oregano and a pinch each of salt and pepper in a large bowl; whisk to combine. Dice half of the cucumber and add to the dressing along with the tomatoes, bell pepper, red onion and cauliflower rice; toss.
- Make the tzatziki: Grate the other cucumber half on a box grater. Wrap in a clean kitchen towel and wring out the excess liquid. Transfer the cucumber to a bowl and add 2 teaspoons water, the yogurt, grated garlic, remaining 1 tablespoon lemon juice and salt to taste.
- Divide the wings and cauliflower salad among plates. Serve with the tzatziki.