Nutrition Facts

Instructions

• STEP 1

  Preheat oven to 500°F.

• STEP 2

  Pat chicken wings dry with paper towels and place in a medium bowl. Sprinkle with cornstarch, salt, and pepper, then toss to coat. Drizzle with oil and toss once more to coat. Transfer to a baking sheet pan and spread out in an even layer.

  • 1 lb chicken wings, split with tips removed
  • 1 tbsp cornstarch
  • ½ tsp salt
  • ½ tsp black pepper
  • 1 tbsp extra virgin olive oil

• STEP 3

  Place wings in the oven (it doesn't have to be fully heated) and bake, turning once, until cooked through, 20-25 minutes.

• STEP 4

  Meanwhile, place ketchup, vinegar, Worcestershire, Dijon, and spices in a clean medium bowl. Whisk to combine the sauce and set aside.

  • 2 tbsp ketchup
  • 2 tsp apple cider vinegar
  • ½ tsp Worcestershire sauce
  • ½ tsp Dijon mustard
  • ¼ tsp chili powder
  • ¼ tsp salt
  • ⅛ tsp black pepper

• STEP 5

  Wash and dry the fresh produce.

  • ½ lime
  • 2 peaches
  • 1 pint grape tomatoes
  • ½ jalapeño pepper
  • 1 small pkg fresh basil

• STEP 6

  Peel and mince shallot and garlic. Place both in another medium bowl.

  • ½ shallot
  • 1 clove garlic

• STEP 7

  Juice lime into the bowl with the shallot and garlic. Add oil, vinegar, honey, salt, and pepper, then whisk to combine the dressing.

  • 2 tsp extra virgin olive oil
  • 2 tsp apple cider vinegar
  • 2 tsp honey
  • ¼ tsp salt
  • ⅛ tsp black pepper

• STEP 8

  Quarter peaches lengthwise (around the pit); twist quarters to separate, then remove and discard pits. Slice each quarter into ½-inch thick wedges. Add to the bowl with the dressing.

• STEP 9

  Halve grape tomatoes. Add to the bowl.

• STEP 10

  Quarter jalapeño pepper lengthwise; seed and remove ribs with a spoon to reduce spice level. Small dice and add to the bowl. (Be careful with jalapeños; do not touch your eyes and ensure you wash your hands after handling or wear gloves while preparing.)

• STEP 11

  Pick basil leaves off the stems; discard stems and add leaves to the bowl.

• STEP 12

  Place corn in a colander and rinse under hot, running water (from the tap) to defrost. Add to the bowl, stir to combine the salad, and set aside.

  • ½ cup frozen corn

• STEP 13

  When the wings are done, add to the bowl with the sauce and toss to coat.

• STEP 14

  To serve, divide chicken wings and salad between plates. Enjoy!