Moroccan-spiced chicken wings with cucumber, radish and mint salad

Preheat oven to 400°F. Spray sheet pan with cooking spray. If cooking spray is not readily available, place parchment paper over your pan or use a nonstick pan. Place marinated chicken wings in a single layer onto pan. Bake in oven until chicken is tender and slightly crisp, about 30 minutes.

Partially peel cucumber, leaving alternate light and dark green stripes. Cut lengthwise and scoop out seeds. Trim ends and cut diagonally into slices. Trim ends off radishes and slice into thin rounds. Pick mint leaves off stem and tear leaves or roughly chop. In a bowl, toss together cucumbers, 1 teaspoon salt, sugar and rice vinegar. Add radishes and mint to dressed cucumbers and set aside.

Plate chicken wings alongside salad. Sprinkle sumac on top.