Spicy Chicken Wings with Avocado Salad

When you think of a chicken salad, a salad that includes chicken breast would normally come to mind for many people. Chicken wings are a great alternative to chicken breasts and they are equally delicious. I do love chicken breasts but what I love about chicken wings is how succulent they are. They are full of flavour and when seasoned right they make a perfect addition to a meal.

This recipe includes spicy chicken wings served with an avocado salad. This meal is filling and satisfying and contains a moderation amount of carbohydrates. The chicken is seasoned and marinated for a rich flavour then served with the crunchy salad.

If you do not fancy a salad you can also prepare these wings and have them as a snack. Sometimes I make a batch to store in the fridge so I have them available as snack, though with my family they normally last less than 24 hours.

Ingredients for Spicy Chicken Wings with Avocado Salad

For the chicken

• 500g raw chicken wings (halved at joints)
• 1 teaspoon black pepper
• 3 teaspoon garlic granules
• 3 teaspoon onion granules
• 2 teaspoon dried sage
• 2 teaspoon dried thyme
• 1 teaspoon ground nutmeg
• 1 teaspoon ground cinnamon
• 2 tablespoon olive oil
• 2 tablespoon soy sauce
• 1 whole lemon (squeezed)
• 2 scotch bonnet peppers (chopped into small pieces)

For the avocado salad

• 150g romaine lettuce
• 120g cherry tomatoes
• ½ red onion
• 1 whole avocado

Additional Ingredients you can include in the Salad

• Julienne carrots
• Chopped red bell peppers
• Baby spinach
• Sliced red cabbage

How to Make Spicy Chicken Wings with Avocado Salad

1. To a large bowl or large zip lock bag add the chicken and season with black pepper, garlic granules, onion granules, sage, thyme, nutmeg and cinnamon. Ensure the chicken is evenly covered in the seasonings.

2. In a second bowl add the olive oil, soy sauce, lemon juice and chopped scotch bonnet. Mix all the ingredients together and pour onto the seasoned chicken. Ensure the chicken is evenly coated in the sauce then refrigerate the chicken for 1 hour.

3. Preheat the oven to gas mark 6/400^oF/200^oC then remove the chicken from the refrigerator and arrange them on a baking tray ensuring there is space between each piece. Allow the chicken wings to stand at room temperature on the baking tray for 10 minutes then place the baking tray on the lower shelf of the oven and bake for 40 minutes or until the chicken in thoroughly cooked through. Once cooked remove the chicken from the oven and allow to sit at room temperature while you make the salad.

4. Wash and chop all the salad ingredients then share between 2 - 3 serving bowls. Arrange the chicken in the bowls and serve with any low carb dressing of choice.

Recipe Tips

• If the chicken wings come in packs that weigh 1kg, you can freeze the rest or make double the amount of marinade.
• You can adjust the spice in the chicken to your liking. If you want your chicken wings very spicy then include the seeds from the scotch bonnet in the marinade, if you want it milder then remove the seeds and do not include them in the marinade.
• The seasonings can be adjusted to your taste so you can add more or less of each seasoning if desired.
• Birds eye chillies are a good substitute if you can’t find scotch bonnet peppers.

Nutrition

Calories	Fat	Saturates	Carbs
518kcal	34.5g	2.5g	15.0g
Sugars	Fibre	Protein	Salt
8.4g	4.9g	32.9g	1.41g

Storage

Any left-over chicken wings can be stored in the refrigerator for up to 3 days.

Recipes that may interest you

• Grilled Lemon and Herb Chicken
• Jerk Chicken (Low Carb Version)
• Healthy Lemon Chicken Salad with Roasted Peppers