Chicken · American · 30 min
Lemon-Dijon Chicken Wings with Bacon, Blue Cheese & Spinach Salad
- 30 min
- 2–6 servings
- 681 kcal / serving
Juicy chicken wings pair with a bright lemon-Dijon dressing and a crisp bacon, blue cheese, and spinach salad. The mix of textures makes weeknight supper straightforward and satisfying.
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Ingredients
- ½ (5 oz) pkgbaby spinach
- 4 slicesbacon
- 1 mediumcarrot
- 1 lbchicken wings, split with tips removed
- ½ (4 oz) pkgcrumbled blue cheese
- ½English cucumber
- ½lemon
- carrots
- English cucumbers
- lemons
From the pantry: black pepper, Dijon mustard, extra virgin olive oil, salt
Cookware
aluminum foil · baking sheet pan · chef's knife · citrus juicer (optional) · colander · cutting board · grater · measuring spoons · mixing bowls · nonstick skillet · oven mitts · slotted spoon · 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
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Produce
- ½ (5 oz) pkgbaby spinach
- 1 mediumcarrot
- ½English cucumber
- ½lemon
- carrots
- English cucumbers
- lemons
Meat & seafood
- 4 slicesbacon
- 1 lbchicken wings, split with tips removed
Dairy, eggs & chilled
- ½ (4 oz) pkgcrumbled blue cheese
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| baby spinach | ½ (5 oz) pkg | 1 (5 oz) pkg | 1 ½ (5 oz) pkgs |
| bacon | 4 slices | 8 slices | 12 slices |
| carrot | 1 medium | 2 medium | 3 medium |
| 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 |
| English cucumber | ½ | 1 | 1 ½ |
| lemon | ½ | 1 | 1 ½ |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Preheat the oven to 475°F and line a baking sheet with aluminum foil if you like easier cleanup.
- Rinse and dry the produce; set the spinach aside if it isn’t pre-washed.
- In a medium bowl, zest the lemon, then whisk in the oil, Dijon, salt, and pepper to form a marinade.
- Pat the wings dry, add them to the bowl with the marinade, and toss to coat; spread them in an even layer on the baking sheet.
- Bake the wings in the oven, turning once, until cooked through, about 20–25 minutes.
- Meanwhile, heat a skillet over medium-high heat and cook the bacon until crispy, 4–5 minutes; transfer to a paper-towel–lined plate.
- Juice the remaining lemon into a clean bowl and whisk in the Dijon, salt, and pepper to make the dressing; pour in any bacon drippings.
- Add the grated carrot to the dressing and then fold in the cucumber slices; set aside.
- Right before serving, add the crispy bacon, spinach, and blue cheese to the dressing with the vegetables and toss to coat.
- Divide the wings and the dressed salad between plates and serve.
Two tips
- Prep the salad components up to a day ahead; keep carved carrot and cucumber in the fridge and whisk dressing just before mixing.
- If you want a different texture, crumble in extra blue cheese at serving or squeeze an additional lemon wedge on the side for a bright finish.
Nutrition per serving
- Calories
- 681 kcal
- Protein
- 40 g
- Carbs
- 10 g
- Fat
- 54 g
- Fiber
- 3 g
- Sodium
- 539 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.