NUTRITION

SERVINGS

INGREDIENTS

5.75 oz chicken wings

0.25 cup dill pickle juice

1 tsp dried dill

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

0.75 cup green cabbage

0.5 cup green beans

0.25 cup yellow onion

0.25 tsp extra virgin olive oil

1 tbsp apple cider vinegar

PREPARATION

• 1

  Place the chicken wings in a bowl and pour the dill pickle juice over them, marinating for at least 30 minutes in the refrigerator.

• 2

  Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

• 3

  Remove the wings from the brine, pat them very dry with paper towels, and toss with dried dill, garlic powder, sea salt, and black pepper.

• 4

  Arrange the wings on the prepared baking sheet and roast for 25-30 minutes, flipping halfway through, until the skin is golden and crispy.

• 5

  While the wings roast, heat the olive oil in a large skillet over medium heat and sauté the sliced onions until translucent.

• 6

  Add the shredded cabbage and green beans to the skillet along with the apple cider vinegar and a splash of water.

• 7

  Cover and braise the vegetables for 10-12 minutes, stirring occasionally, until the cabbage is tender and the green beans are bright.

• 8

  Serve the crispy wings immediately alongside the warm braised vegetable medley.