Nutrition Facts

Instructions

• STEP 1

  Preheat the oven to 500°F and position rack in the centre. Line a baking sheet with parchment paper.

• STEP 2

  Place the chicken wings on the baking sheet. Drizzle with olive oil and season with salt and pepper; toss to coat. Spread out in a single layer.

  • 1 lb chicken wings, split with tips removed
  • ½ tbsp extra virgin olive oil
  • ⅛ tsp salt
  • ⅛ tsp black pepper

• STEP 3

  Place in the oven and bake, flipping halfway through cooking time, until cooked through, 15-20 minutes.

• STEP 4

  In a small bowl, prepare the ranch dip by mixing together lemon juice, mayo, onion powder, garlic powder, dill, salt, and pepper. Place in the fridge to chill.

  • ½ lemon
  • ⅓ cup mayonnaise
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • ½ tsp dill
  • ¼ tsp salt
  • ¼ tsp black pepper

• STEP 5

  Wash and dry the carrots, celery, and cucumber. Peel carrots, trim ends, and cut into sticks. Trim ends and cut celery into sticks. Cut cucumber into sticks.

  • 3 medium carrots
  • 3 sticks celery
  • ½ English cucumber

• STEP 6

  Peel and mince or grate the ginger.

  • 1 (1 inch) piece ginger root

• STEP 7

  In a small saucepan, prepare the teriyaki sauce by combining water, soy sauce, honey, ginger, and garlic powder. Bring to a boil and allow to boil until the mixture has reduced and thickened, 5-7 minutes. Remove from heat.

  • ½ cup water
  • 6 tbsp soy sauce
  • 2 tbsp honey
  • 1 tsp garlic powder

• STEP 8

  Once the wings are cooked, transfer them to a bowl and pour the teriyaki sauce over top; toss to coat.

• STEP 9

  Serve wings with veggie sticks and ranch dip. Enjoy!