Chicken Wings with Creamy Potato Salad & Steamed Veggies

Prepare the Chicken Wings

• Preheat oven to 425°F (220°C).
• Pat wings dry with paper towels, then toss with olive oil, paprika, garlic powder, salt, and pepper.
• Arrange on a baking sheet with space between each piece.
• Bake for 35–40 minutes, flipping halfway until golden and crispy.
• Optional: Brush with honey or hot sauce during the last 5 minutes for extra flavor.

Make the Potato Salad

• Peel (optional) and cube potatoes. Place in a large pot, cover with water, and add salt.
• Boil for 10–12 minutes until tender but not mushy. Drain and let cool.
• In a bowl, mix mayo, Dijon mustard, vinegar, celery, eggs, salt, and pepper.
• Fold in cooled potatoes and sprinkle with parsley.

Cook the Broccoli & Cauliflower

• Steam broccoli and cauliflower for 4–5 minutes until just tender but still vibrant.
• Toss with butter, salt, and pepper.

Plate & Serve

• Arrange crispy wings, a generous scoop of potato salad, and fresh veggies on each plate.
• Serve immediately while the wings are hot.

Flavor Boosting Tips

• Crispier wings: Let them air-dry in the fridge for 30 minutes before baking.
• Zesty potato salad: Add chopped dill pickles or a squeeze of lemon juice.
• Veggie twist: Drizzle broccoli and cauliflower with olive oil and roast for a deeper flavor.