Crispy Baked Chicken Wings with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Baked Chicken Wings with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Baked Chicken Wings with Roasted Vegetables

Enjoy a satisfying meal of perfectly crispy baked chicken wings paired with a vibrant medley of roasted vegetables. The wings are seasoned with a blend of aromatic herbs and spices, baked until golden and crunchy, while the vegetables come out tender and slightly charred, providing a balanced, nourishing dish that's as delightful to the palate as it is to the body.

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NUTRITION

550kcal
Protein
38.8g
Fat
36.3g
Carbs
17.5g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Wing Drumettes

1 medium Zucchini

1 medium Red Bell Pepper

1 tablespoon Olive Oil

2 Garlic Cloves

0.5 teaspoon Dried Rosemary

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Pat the chicken wing drumettes dry with paper towels. This helps to achieve a crispy texture when baked.

  • 3

    In a large bowl, toss the drumettes with half of the olive oil, minced garlic, dried rosemary, salt, and pepper.

  • 4

    Arrange the chicken wings on a baking sheet lined with parchment paper, ensuring they are not touching.

  • 5

    Bake in the preheated oven for 25-30 minutes until the wings are golden and crispy, flipping halfway through for even browning.

  • 6

    While the wings are baking, chop the zucchini and red bell pepper into bite-sized pieces. Toss them in the remaining olive oil, salt, and pepper.

  • 7

    Spread the vegetables evenly on another baking sheet and roast in the oven for the last 20 minutes of the chicken's cooking time, or until tender and slightly charred.

  • 8

    Once both the wings and vegetables are cooked, plate them together and serve hot.

Crispy Baked Chicken Wings with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Baked Chicken Wings with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Baked Chicken Wings with Roasted Vegetables

Enjoy a satisfying meal of perfectly crispy baked chicken wings paired with a vibrant medley of roasted vegetables. The wings are seasoned with a blend of aromatic herbs and spices, baked until golden and crunchy, while the vegetables come out tender and slightly charred, providing a balanced, nourishing dish that's as delightful to the palate as it is to the body.

NUTRITION

550kcal
Protein
38.8g
Fat
36.3g
Carbs
17.5g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Wing Drumettes

1 medium Zucchini

1 medium Red Bell Pepper

1 tablespoon Olive Oil

2 Garlic Cloves

0.5 teaspoon Dried Rosemary

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Pat the chicken wing drumettes dry with paper towels. This helps to achieve a crispy texture when baked.

  • 3

    In a large bowl, toss the drumettes with half of the olive oil, minced garlic, dried rosemary, salt, and pepper.

  • 4

    Arrange the chicken wings on a baking sheet lined with parchment paper, ensuring they are not touching.

  • 5

    Bake in the preheated oven for 25-30 minutes until the wings are golden and crispy, flipping halfway through for even browning.

  • 6

    While the wings are baking, chop the zucchini and red bell pepper into bite-sized pieces. Toss them in the remaining olive oil, salt, and pepper.

  • 7

    Spread the vegetables evenly on another baking sheet and roast in the oven for the last 20 minutes of the chicken's cooking time, or until tender and slightly charred.

  • 8

    Once both the wings and vegetables are cooked, plate them together and serve hot.