Low-carb · 30 min
Sticky Lemon-Pepper Wings with Creamy Kale & Brussels Sprout Salad
- 30 min
- 2–6 servings
- 612 kcal / serving
Tender wings meet a tangy, creamy salad in this quick weeknight dish. The contrast between crisped wings and wilted greens holds up well on a busy evening.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ½ lbBrussels sprouts
- 1 lbchicken wings, split with tips removed
- ½ bunchkale
- ½lemon
- lemons
From the pantry: black pepper, cornstarch, Dijon mustard, extra virgin olive oil, honey, mayonnaise, salt
Cookware
baking sheet pan · chef's knife · citrus juicer (optional) · colander · cutting board · grater (optional) · measuring spoons · mixing bowls · oven mitts · stirring spoon · tongs · 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
- ½ lbBrussels sprouts
- ½ bunchkale
- ½lemon
- lemons
Meat & seafood
- 1 lbchicken wings, split with tips removed
2 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 |
|---|---|---|---|
| Brussels sprouts | ½ lb | 1 lb | 1 ½ lb |
| chicken wings, split with tips removed | 1 lb | 2 lb | 3 lb |
| kale | ½ bunch | 1 bunch | 1 ½ bunches |
| 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 500°F and brush a baking sheet with a light coating of oil.
- Pat the wings dry, put them in a medium bowl, then dust with cornstarch, salt, and pepper; spread them out in a single layer on the sheet.
- Bake the wings, turning once, until cooked through, about 20–25 minutes.
- While the wings cook, rinse and pat dry all produce.
- Zest a lemon into a clean medium bowl and squeeze the juice into another; set aside.
- Whisk mayo, oil, Dijon, salt, pepper, and the lemon zest to make a dressing.
- Bundle kale leaves, trim stems, slice into thin ribbons, and add to the dressing.
- Thinly slice the Brussels sprouts and add them to the bowl with the greens.
- Massage the greens with the dressing for 1–2 minutes until they wilt, then set aside.
- In the lemon juice, whisk in honey, pepper, and salt to form a bright sauce.
- When the wings are done, remove them from the oven and toss with the lemon-honey sauce to coat evenly.
- Divide the wings and the salad between plates and serve.
Two tips
- Make ahead: whisk the dressing with the greens (without greens wilting yet) and refrigerate up to a few hours, then finish wilting just before serving.
- Serving idea: brighten the dish with a final squeeze of lemon over the wings and salad to taste.
Nutrition per serving
- Calories
- 612 kcal
- Protein
- 30 g
- Carbs
- 37 g
- Fat
- 41 g
- Fiber
- 6 g
- Sodium
- 212 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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One of 1,676 recipes in MealPot.
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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.