Chicken Wings with Vegetable Salad

Ingredients

• 1.2 kg chicken wings (pre‑cooked)
• Salt
• black pepper (freshly ground)
• Sweet Paprika Powder
• olive oil
• 1 sprig rosemary
• 2 Garlic cloves
• 1 small iceberg lettuce
• 0.5 cucumber
• 1.5 red bell peppers
• 2 tbsp white wine vinegar

Instructions

1. 1.

   Preheat the oven to 180°C (356°F) with top and bottom heat.

2. 2.

   Wash the wings, pat dry, season with salt, pepper, and paprika, drizzle with olive oil, and arrange on a baking tray. Rinse the rosemary, shake dry, tear into small pieces, and distribute between the wings along with pressed garlic. Bake in the preheated oven for about 25‑30 minutes, turning occasionally.

3. 3.

   Meanwhile, wash the lettuce, spin dry, and cut into leafy pieces. Wash and trim the cucumber and bell peppers. Remove seeds and white membranes from the peppers, then dice them with the cucumber into bite‑sized cubes. For the vinaigrette, whisk vinegar with 4 tbsp oil, season with salt and pepper, and taste. Toss the salad with cucumber, peppers, and vinaigrette, adjust seasoning, and fill small jars.

4. 4.

   Remove the cooked wings from the oven, arrange on plates, and serve with the salad.