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Chicken Salad

Chicken Salad recipe image
This dish transforms simple skinless chicken wings into a sticky, savory-sweet delight using a glaze of coconut aminos, brown sugar, and fresh ginger. The natural sweetness of small corn on the cob complements the tangy, umami-rich sauce perfectly. It offers a vibrant international flair with Asian-inspired flavors, delivering tender meat and charred corn in every bite. Ideal for a quick weeknight dinner or a hearty lunch, this recipe balances protein and carbohydrates for a satisfying meal. The combination of textures&# 226;ÂÂfrom the crisp-tender wings to the juicy corn kernelsâÂÂmakes it a crowd-pleaser. Simple to prepare with pantry staples, itâÂÂs a versatile option that brings comfort and flavor to your table without requiring complex techniques or hard-to-find ingredients.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 499.3
Dietary: Gluten-free
Description
This dish transforms simple skinless chicken wings into a sticky, savory-sweet delight using a glaze of coconut aminos, brown sugar, and fresh ginger. The natural sweetness of small corn on the cob complements the tangy, umami-rich sauce perfectly. It offers a vibrant international flair with Asian-inspired flavors, delivering tender meat and charred corn in every bite. Ideal for a quick weeknight dinner or a hearty lunch, this recipe balances protein and carbohydrates for a satisfying meal. The combination of textures&# 226;ÂÂfrom the crisp-tender wings to the juicy corn kernelsâÂÂmakes it a crowd-pleaser. Simple to prepare with pantry staples, itâÂÂs a versatile option that brings comfort and flavor to your table without requiring complex techniques or hard-to-find ingredients.
Ingredients
  • Then serve it hot.
  • Mg | Carbs 23.3g | Fiber6.7 g | Sugar12 g | Protein171 g
  • 6 Chicken wings, skinless
  • 2 Tablespoons of coconut amino
  • 2 Tablespoons of brown sugar
  • 1 teaspoon Of ginger, paste
  • 2 Corn on cobs, small
Directions
  1. 1
    Preheat oven to 400ðF (200ðC) and line a baking sheet with parchment paper.
  2. 2
    Pat the skinless chicken wings dry with paper towels and arrange them in a single layer on the baking sheet.
  3. 3
    Place the small corn cobs on a separate section of the baking sheet or a separate tray.
  4. 4
    In a small bowl, whisk together the coconut aminos, brown sugar, and ginger paste until the sugar is dissolved.
  5. 5
    Roast the chicken and corn in the preheated oven for 20 minutes.
  6. 6
    Remove the chicken wings from the oven, brush generously with half of the glaze, and return to the oven for 10 minutes.
  7. 7
    Flip the wings, brush with the remaining glaze, and roast for another 5-10 minutes until the sauce is sticky and golden.
  8. 8
    Check the corn for doneness; if needed, continue roasting alongside the chicken until tender and slightly charred.
  9. 9
    Let the chicken rest for 5 minutes to allow the juices to redistribute.
  10. 10
    Serve the glazed chicken wings hot, accompanied by the roasted corn.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 499.3kcal
% Daily Value *
Total Fat 19.7g31%
Saturated Fat 6.6g33%
Cholesterol 81.0mg27%
Sodium 146.0mg7%
Total Carbohydrate 43.0g15%
Dietary Fiber 1.7g7%
Sugars 34.4g
Protein 34.9g70%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chicken wings, coconut aminos, corn on the cob, ginger paste, brown sugar, glazed chicken, asian fusion, easy dinner, healthy meal, protein rich, weeknight meal, gluten free option, roasted corn, sticky sauce, umami flavor
Read it online: https://www.chefs-mate.com/recipe/chicken-salad-44/