Recipe · 35 min
Hot Honey Wings with Celery, Carrot, Radish & Blue Cheese Salad
- 35 min
- 2–6 servings
- 644 kcal / serving
Tender wings get a crisp exterior and a zingy honey-hot glaze. The salad adds crunchy veg, tangy blue cheese, and fresh parsley for a quick weeknight combo.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 2 mediumcarrots
- 3 stickscelery
- 1 lbchicken wings, split with tips removed
- ½ (4 oz) pkgcrumbled blue cheese
- ½ small bunchItalian (flat-leaf) parsley
- ½ bunchradish
- ½shallot
- shallots
From the pantry: black pepper, cornstarch, extra virgin olive oil, honey, hot sauce, paprika, rice vinegar, salt
Cookware
baking sheet pan · chef's knife · colander · cutting board · measuring spoons · mixing bowls · oven mitts · tongs · vegetable peeler · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More dinner ideas: easy dinners · sheet pan dinners
Shopping list by aisle
Produce
- 2 mediumcarrots
- 3 stickscelery
- ½ small bunchItalian (flat-leaf) parsley
- ½ bunchradish
- ½shallot
- shallots
Meat & seafood
- 1 lbchicken wings, split with tips removed
Dairy, eggs & chilled
- ½ (4 oz) pkgcrumbled blue cheese
3 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| carrots | 2 medium | 4 medium | 6 medium |
| celery | 3 sticks | 6 sticks | 9 sticks |
| chicken wings, split with tips removed | 1 lb | 2 lb | 3 lb |
| crumbled blue cheese | ½ (4 oz) pkg | 1 (4 oz) pkg | 1 ½ (4 oz) pkgs |
| Italian (flat-leaf) parsley | ½ small bunch | 1 small bunch | 1 small bunch |
| radish | ½ bunch | 1 bunch | 1 ½ bunches |
| shallot | ½ | 1 | 2 |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Preheat the oven to 500°F and brush a baking sheet with a thin layer of oil.
- Pat the wings dry with paper towels, put them in a bowl, and toss with cornstarch and the spices until evenly coated; spread in a single layer on the sheet.
- Bake the wings, turning once, until cooked through, about 20–25 minutes.
- In a clean bowl, whisk honey with hot sauce and set the glaze aside.
- Wash and dry all fresh produce before chopping.
- Mince the shallot and whisk it with oil, rice vinegar, salt, and pepper to form a dressing.
- Thinly slice the celery and add it to the dressing.
- Peel and shave the carrots into long strips and drop them into the bowl with the dressing.
- Thinly slice the radishes and add them to the dressing and veg.
- Strip parsley leaves from the stems, rough chop, and add to the bowl along with the blue cheese; toss gently to combine the salad.
- When the wings are cooked, transfer them to the bowl with the hot honey and toss to coat.
- Divide the wings and the salad between plates and serve.
Two tips
- Prep ahead: wash and dry the produce, and trim the veg a few hours in advance and refrigerate.
- For variation, loosen the glaze by using less hot sauce or serve the wings with extra celery on the side.
Nutrition per serving
- Calories
- 644 kcal
- Protein
- 33 g
- Carbs
- 34 g
- Fat
- 43 g
- Fiber
- 5 g
- Sodium
- 442 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.