NUTRITION

SERVINGS

INGREDIENTS

6 whole chicken wings

1 medium Japanese sweet potato

2 tsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp tamari

0.5 tbsp honey

1 tsp fresh ginger

1 clove garlic

2 cups mixed spring greens

1 tsp extra virgin olive oil

1 tsp lemon juice

1 tsp sesame seeds

PREPARATION

• 1

  Preheat your oven to 400°F and line a large baking sheet with parchment paper.

• 2

  Wash and cube the Japanese sweet potato into 1-inch pieces, then toss with avocado oil, sea salt, and black pepper.

• 3

  Spread the potatoes on the baking sheet and roast for 25-30 minutes until the edges are golden and caramelized.

• 4

  Pat the chicken wings completely dry with paper towels to ensure maximum crispiness.

• 5

  Place the wings in an air fryer basket at 400°F for 18-20 minutes, shaking halfway through, until the skin is crispy and browned.

• 6

  While the wings cook, whisk together the tamari, honey, grated fresh ginger, and minced garlic in a small saucepan over medium-low heat.

• 7

  Simmer the sauce for 3-5 minutes until it thickens slightly into a glossy glaze.

• 8

  In a medium bowl, whisk the extra virgin olive oil and lemon juice, then toss with the spring greens.

• 9

  Transfer the crispy wings to a bowl, pour the teriyaki glaze over them, and toss well to coat.

• 10

  Plate the glazed wings sprinkled with sesame seeds alongside the roasted sweet potatoes and the fresh spring salad.