Wings are typically cut into two parts: drumettes (they're sort of cute mini drumsticks) and wingettes (they look like, yes, wings).
- 2 tbsp. safflower oil, plus more for baking sheet
- 2 lb. chicken wingettes (tips removed) and drumettes
- 1 ¼ tsp. coarse salt
- 6 scallions, finely chopped
- 1 tbsp. chopped ginger
- ¼ tsp. red pepper flakes
- Heat oven to 450°F. Lightly oil a rimmed baking sheet, then arrange wings on sheet in a single layer. Season with ¼ tsp salt. Roast until golden brown and crisp, about 35 min.
- While chicken roasts, pulse scallions, ginger, remaining 1 tsp salt, the red pepper flakes, and remaining 2 Tbsp oil in a food processor until smooth.
- Remove wings from oven and toss with sauce in a large bowl. Return to pan and roast until sauce sets, about 15 min.
291 cal, 22 g fat (5 g saturated), 21 g protein, 2 g carb, 1 g sugar, 1 g fiber, 689 mg sodium, 123 mg cholesterol per serving
This story originally appeared in the March 2016 issue of Dr. Oz The Good Life.