Spicy Baked Chicken Wings with Fresh Garden Salad

1.Preheat your oven to 220°C (425°F). Line a large baking sheet with parchment paper or foil and place a wire rack on top. Lightly oil the rack.

2.Pat the chicken wings dry with paper towels. In a large bowl, toss wings with 2 tbsp olive oil, salt, black pepper, smoked paprika, garlic powder, onion powder, cayenne pepper, chili powder, dried oregano, and baking powder until evenly coated.

3.Arrange the wings in a single layer on the prepared rack. Bake for 35-40 minutes, flipping halfway through, until the wings are golden, crispy, and cooked through (internal temperature should reach 75°C/165°F).

4.While the wings bake, prepare the salad: In a large bowl, combine mixed greens, cherry tomatoes, cucumber, red onion, and chopped parsley.

5.For the vinaigrette, whisk together 2 tbsp extra virgin olive oil, red wine vinegar, Dijon mustard, honey, salt, and pepper in a small bowl until emulsified.

6.Drizzle the vinaigrette over the salad just before serving and toss gently to coat.

7.Once the wings are done, let them rest for 2-3 minutes. Serve immediately with the fresh garden salad on the side.