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Grilled chicken wings served with roasted broccoli and carrots on a plate
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Grilled Chicken Wings with Roasted Broccoli & Carrots

A delicious and nutritious dish that combines juicy grilled chicken wings with perfectly roasted broccoli and carrots, ideal for family dinners or casual gatherings.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Dinner, Main Course
Cuisine: American
Keyword: Chicken Wings, easy recipe, Grilled Chicken, Healthy Dinner, Roasted Vegetables
Servings: 4 servings
Calories: 375kcal

Ingredients

For the Chicken Wings

  • 6 pieces chicken wings Fresh and patted dry
  • 2 tablespoons olive oil Offers richness and helps spices adhere
  • 1 tablespoon paprika Adds a subtle smokiness and delightful color
  • 1 teaspoon garlic powder Infuses bold flavor into the marinade
  • 1 teaspoon onion powder Complements garlic with savory notes
  • 1 teaspoon black pepper Provides a hint of heat
  • 1 teaspoon salt Balance the flavors; adjust to taste
  • 1 teaspoon dried thyme Introduces an herby fragrance
  • 1 teaspoon fresh lemon juice Optional for additional zesty kick

For the Vegetables

  • 1 cup fresh broccoli florets Freshly vibrant and nutritious
  • 2 large carrots Peeled and sliced
  • 1 tablespoon olive oil Coats the veggies for roasting
  • to taste salt and black pepper To taste for veggies

For Serving

  • 1 cup cooked white rice To serve as a hearty side dish

Instructions

Marination

  • In a mixing bowl, combine the chicken wings with olive oil, paprika, garlic powder, onion powder, black pepper, dried thyme, salt, and lemon juice. Toss until the wings are well-coated and marinate for at least 20 minutes.

Prepare the Vegetables

  • Preheat your oven to 400°F (200°C). In a large bowl, toss the broccoli and carrot slices with olive oil, salt, and black pepper. Spread evenly on a baking sheet.

Bake

  • Place the marinated chicken wings on another baking sheet. Bake both the chicken and vegetables in the preheated oven for 25-30 minutes. Flip the wings and stir the vegetables halfway through cooking for even baking.

Cook the Rice

  • Prepare the white rice according to package instructions.

Serve

  • Plate the chicken wings alongside the roasted broccoli and carrots. Serve hot with a generous helping of rice.

Notes

For extra crispy wings, consider broiling them for a few minutes at the end of baking. Marinate in the refrigerator for several hours or overnight for more flavor.