Eosinophilic Esophagitis Friendly Salsa Verde Chicken Wings with Maple Mustard
Total time1 hr 5 min
Prep time20 min
Cook time45 min
4.6(12)
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Learn more →Ingredients
4 servings
For the wings
- 2 ½ lb chicken wings, split at the joint, tips removed
- 2 tbsp garlic-infused oil
- 1 tsp kosher salt
- ½ tsp black pepper
For the salsa verde
- 1 cup fresh flat-leaf parsley leaves and tender stems, loosely packed
- ½ cup fresh cilantro leaves and tender stems, loosely packed
- 2 tbsp capers, drained
- 1 tbsp red wine vinegar
- ½ tsp lemon zest
- 1 tbsp lemon juice
- ¼ cup garlic-infused oil
- ¼ tsp red pepper flakes
- ¼ tsp kosher salt
For the maple mustard
- 3 tbsp pure maple syrup
- 3 tbsp dijon mustard
- 1 tsp apple cider vinegar
- ¼ tsp black pepper
For serving
- 2 scallions, green tops only, thinly sliced (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Set a wire rack inside a large rimmed baking sheet and lightly coat the rack with cooking spray or a thin brush of oil.
- 2
Pat the chicken wings thoroughly dry with paper towels, then transfer to a large bowl. Drizzle with 2 tbsp garlic-infused oil, season with 1 tsp kosher salt and 1/2 tsp black pepper, and toss until every piece is evenly coated.
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