YOUR SOLIN GENERATED RECIPE
Crispy Baked Chicken Wings with Steamed Broccoli
Oven-roasted chicken wings seasoned with smoky spices and served with steamed broccoli florets, finished with a bright squeeze of lemon.
INGREDIENTS
6.35 ounces Chicken Wing Meat (skinless)
1.5 cups Broccoli Florets
1 teaspoon Extra Virgin Olive Oil
0.5 teaspoon Baking Powder
0.5 teaspoon Garlic Powder
0.5 teaspoon Smoked Paprika
PREPARATION
Preheat your oven to 425°F and line a baking sheet with parchment paper or a wire rack.
Pat the chicken wing meat thoroughly dry with paper towels to ensure they get crispy without the skin.
In a small bowl, whisk together the baking powder, garlic powder, smoked paprika, and a pinch of sea salt.
Toss the chicken wings in the spice mixture until evenly coated.
Arrange the wings on the prepared baking sheet and bake for 25-30 minutes, flipping halfway through, until golden and firm.
While the wings bake, place the broccoli florets in a steamer basket over boiling water and steam for 5-6 minutes until tender-crisp.
Toss the steamed broccoli with olive oil and a dash of salt.
Serve the crispy wings immediately alongside the hot broccoli for a clean and satisfying meal.