Moroccan chicken wings with sesame-bok choy slaw and cashews
Paleo, Gluten-Free, Dairy-Free, Soy-Free
35 – 45 Minutes
There is so much to love about chicken wings: they’re easy to cook, they have just the right ratio of juicy meat to crisp skin, and they take well to great flavor combinations. Here we rub them with a bold Moroccan-inspired mixture of citrusy sumac and ras el hanout, Morocco’s iconic spice blend. For maximum contrast, we serve them with a crisp, cool slaw made with bok choy, radishes, cashews, and carrots.
- 1¼ pounds chicken wings
- 1 tablespoon coconut oil
- Moroccan spice blend (ras el hanout - sumac - granulated garlic - black pepper)
- 1 or 2 heads baby bok choy
- 2 or 3 red radishes
- ¼ cup roasted cashews
- 1½ ounces shredded carrots
- Sesame dressing (sesame oil - coconut vinegar)
- 1 lime
- Fresh cilantro
Roast the chicken wings
- Pat the chicken wings dry with a paper towel; season generously with salt.
In a medium bowl, toss the chicken wings with the coconut oil and Moroccan spice blend until evenly coated. On a sheet pan, arrange the chicken wings in a single layer. Roast until the skin is browned and the wings are cooked through, 25 to 30 minutes.
While the wings roast, prepare the slaw.
Make the slaw
- Trim the root end from the bok choy; cut the bok choy in half lengthwise, then into ¼-inch-thick strips.
- Trim the ends from the radishes. Cut them in half, then cut the halves into thin half-moons.
- Coarsely chop the cashews.
When the wings are almost done, prepare the garnishes.
Prep the garnishes
- Cut the lime into wedges.
- Coarsely chop the cilantro.
Chef's tip Cook the chicken wings on a sheet pan lined with a rack for deliciously crisp, golden brown skins. Line the sheet pan with aluminum foil to make cleanup a breeze.
Nutrition per serving: Calories: 740, Protein: 75g, Total Fat: 40g, Monounsaturated Fat: 14g, Polyunsaturated Fat: 8g, Saturated Fat: 12g, Cholesterol: 160mg, Carbohydrates: 24g, Fiber: 7g, Sugar: 8g, Added Sugars: 0g, Sodium: 760mg
Contains: tree nuts