Backyard favorites like chicken legs and coleslaw combine with foodie flavors like our Cilantro and Lime Pepper and Peach Balsamic Vinegar. The result? A quick and delicious meal the whole family will love.
For the Wings:
10 Chicken legs, halved
For the Quick Slaw:
1 head red cabbage (or 1 bag of coleslaw mix)
2 carrots, scrubbed or peeled and grated
8 scallions, finely sliced
1⁄4 cup Basil Extra Virgin Olive Oil
1⁄4 cup Peach Balsamic
2 tsp granulated sugar
1 tsp Aleppo Chile Flakes (optional)
1⁄2 tsp Fleur de Sel
1⁄4 tsp Ground Black Pepper
Directions for the Wings:
Heat the oven to 375 degrees. Working on a sheet pan, toss the legs in the Cilantro and Lime Pepper. Spread out on the pan and move to the oven. Bake for 20-25 minutes or until the chicken closest to the bone is no longer pink and the juices run clear.
Directions for the Quick Slaw:
Cut the cabbage in half and use a sharp knife to sliver it fine.
In a large bowl, whisk together the Basil Extra Virgin Olive Oil, Peach Balsamic, granulated sugar, Aleppo Chile Flakes (if using), Murray River Flake Salt and ground black pepper. Place the cabbage, carrots and green onions in the bowl and combine with the dressing. Allow to sit for about 10 minutes. Taste and adjust the salt, sugar and pepper if necessary.
We love these wings and slaw served alongside our Rustic Smashed Potatoes. YUM!
What are your family-favorite recipes? Let us know in the comments!