Lunch: Salt-and-Pepper Chicken Wings with Bok Choy and Peppers

Recipe by Marcia Kiesel and Liz Pearson These quick chicken wings get super crispy without frying, thanks to a fast flash in a very hot oven.

Ingredients

1 tsp. kosher salt
2 tsp. ground black pepper
vegetable oil
2 1/2 lb. chicken wings
1 lb. baby bok choy
1 large yellow bell pepper

Instructions

Preheat oven to 450 degrees F. Arrange racks at the upper and lower thirds of oven. In a small bowl, combine salt and pepper. Lightly coat two large, rimmed baking sheets with oil. Spread half of wings on each baking sheet and sprinkle with salt and pepper.
Roast wings on top and bottom oven racks until browned and crisp, about 30 minutes, switching the pans halfway through. Remove pans from oven and add bok choy, cut sides down, and bell pepper. Return to oven and roast until vegetables start to brown, 5 to 7 minutes. Remove from oven and serve. Looking for more chicken recipes? Try our collections of chicken breast recipes, chicken casserole recipes, and recipes for leftover chicken.

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