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Nutrition Facts

Instructions

• STEP 1

  Preheat oven to 500°F. Coat a baking sheet pan with a thin layer of oil.

  • 1 tsp extra virgin olive oil

• STEP 2

  Pat chicken wings dry with paper towels and place in a medium bowl. Sprinkle with cornstarch and spices, then toss to coat. Transfer to the baking sheet, spread out in an even layer, and drizzle with oil.

  • 1 lb chicken wings, split with tips removed
  • 1 ½ tbsp cornstarch
  • ½ tsp oregano, dried
  • ½ tsp basil, dried
  • ¼ tsp paprika
  • ¼ tsp salt
  • ¼ tsp black pepper
  • ⅛ tsp cayenne pepper
  • 2 tsp 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, preheat a skillet over medium-high heat.

• STEP 5

  While the skillet heats up, wash and dry the fresh produce.

  • ½ lemon
  • ½ small bunch fresh dill
  • 1 bunch kale
  • 1 red bell pepper

• STEP 6

  Once the skillet is hot, add prosciutto in a single layer and cook until crispy, about 1 minute per side. Remove to a plate and set aside.

  • 4 slices prosciutto

• STEP 7

  Zest and juice lemon. Divide between a small and a clean medium bowl.

• STEP 8

  Shave dill leaves off the stems; discard stems and mince the leaves. Divide between both bowls with the lemon, then set the small bowl aside for later use.

• STEP 9

  Peel and mince garlic. Add to the medium bowl along with oil, honey, Dijon, salt, and pepper. Whisk to combine the dressing.

  • 1 clove garlic
  • 2 tsp extra virgin olive oil
  • 1 tsp honey
  • ½ tsp Dijon mustard
  • ⅛ tsp salt
  • ⅛ tsp black pepper

• STEP 10

  Fold kale leaves in half lengthwise and slice off the stems; cut leaves crosswise into thin (shred-like) pieces. Add to the bowl with the dressing. Using your hands, massage kale with the dressing until wilted, 1-2 minutes.

• STEP 11

  Trim, seed, and small dice bell pepper. Add to the bowl.

• STEP 12

  Drain and roughly chop artichoke hearts and olives. Add both to the bowl.

  • 1 (6 oz) jar artichoke hearts, marinated
  • ⅛ cup Kalamata olives, pitted

• STEP 13

  Crumble or chop prosciutto into bite-sized pieces. Add to the bowl, along with feta, and toss to combine the salad.

  • ½ (4 oz) pkg crumbled feta cheese

• STEP 14

  When the wings are done, remove from the oven. Drizzle with the reserved lemon and dill, then toss to coat.

• STEP 15

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