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

Paleo, Gluten Free, Dairy-Free, Soy-Free

2 Servings, 610 Calories/Serving

Juicy chicken wings are coated with a smokey marinade of harissa, vindaloo, onion, garlic, thyme and cilantro, while a cool, tangy salad of cucumber, radish and mint salad accompanies to balance the spice.


  • 6 marinated chicken wings
  • 1 large cucumber
  • 2 teaspoons sugar
  • 3 tablespoons rice wine vinegar
  • small bunch breakfast radish
  • small bunch mint
  • ½ teaspoon sumac



Bake wings

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.


Prep salad

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, garnish

Plate chicken wings alongside salad. Sprinkle sumac on top.

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