Real Simple Recipe: Sweet and Tangy Wings with Butter Lettuce Salad

Real Simple Magazine
Marcus Nilsson
Marcus Nilsson

1/4 cup apricot jam
1/4 cup balsamic vinegar
1/2 teaspoon ground ginger
1/4 teaspoon cayenne pepper
Kosher salt
3 1/2 pounds chicken wings (about 25)
2 tablespoons extra-virgin olive oil, plus more for the grill
2 tablespoons store-bought pesto
1 tablespoon fresh lemon juice
1 head butter lettuce, torn into pieces

Heat grill to medium-low.

In a large bowl, combine the jam, vinegar, ginger, cayenne, and 3/4 teaspoon salt. Set aside 1/4 cup of the mixture. Add the chicken wings to the large bowl and toss to coat.

Lightly oil the grill and cook the chicken, covered, turning occasionally, until cooked through, 25 to 30 minutes. During the last 10 minutes of grilling, baste the wings with the reserved jam mixture.

In a small bowl, whisk together the oil, pesto, and lemon juice.

Divide the lettuce among individual plates and drizzle with the pesto vinaigrette. Serve with the chicken wings.

Technique: If you don't have access to a grill, you can cook this dish in the broiler on a sheet pan for the same amount of time. (Most grill pans aren't large enough to hold all the wings at once.)

Yield: Makes 4 servings

NUTRITION PER SERVING
CALORIES 609(59% from fat); FAT 40g (sat 10g); CHOLESTEROL 131mg; CARBOHYDRATE 18g; SODIUM 567mg; PROTEIN 43g; FIBER 1g; SUGAR 11g

Written by Kate Merker for Real Simple.

More Real Simple Recipes:
Spinach, Apple and Walnut Salad
Citrus Salad with Honey and Mint
Stewy Chicken