Name: Teriyaki Chicken Wings with Roasted Japanese Sweet Potatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz chicken wings; 0.5 medium Japanese sweet potato; 0.25 tbsp avocado oil; 1 tbsp tamari; 0.5 tsp honey; 0.5 tsp fresh ginger; 1 clove garlic; 0.5 tsp toasted sesame oil; 2 cup spring salad mix; 1 tsp apple cider vinegar; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp sesame seeds; 1 tbsp green onions

Teriyaki Chicken Wings with Roasted Japanese Sweet Potatoes

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

YOUR SOLIN GENERATED RECIPE

Teriyaki Chicken Wings with Roasted Japanese Sweet Potatoes

Crispy oven-roasted chicken wings glazed in a savory-sweet ginger tamari sauce, served with tender caramelized Japanese sweet potatoes and a refreshing spring salad.

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NUTRITION

Protein

43.2g

Fat

33.2g

Carbs

24g

SERVINGS

1 serving

INGREDIENTS

5.5 oz chicken wings

0.5 medium Japanese sweet potato

0.25 tbsp avocado oil

1 tbsp tamari

0.5 tsp honey

0.5 tsp fresh ginger

1 clove garlic

0.5 tsp toasted sesame oil

2 cup spring salad mix

1 tsp apple cider vinegar

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

1 tbsp green onions

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PREPARATION

1
Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
2
Pat the chicken wings thoroughly dry with paper towels to ensure the skin becomes perfectly crispy.
3
Slice the Japanese sweet potato into 1/2-inch thick rounds or wedges.
4
In a large bowl, toss the wings and potato pieces with avocado oil, sea salt, and black pepper until evenly coated.
5
Arrange the wings and potatoes in a single layer on the prepared baking sheet, leaving space between each piece for air circulation.
6
Roast for 25 to 30 minutes, flipping halfway through, until the wings are golden brown and the potatoes are tender and caramelized.
7
While the wings roast, whisk together the tamari, honey, grated ginger, minced garlic, and toasted sesame oil in a small saucepan over medium heat for 3 minutes until slightly thickened.
8
In a separate serving bowl, toss the spring salad mix with the apple cider vinegar.
9
Once the wings are finished, place them in a clean bowl and toss with the warm teriyaki glaze until fully coated.
10
Plate the glazed wings alongside the roasted sweet potatoes and the spring salad, then garnish with sesame seeds and sliced green onions.