Chicken-Wing Salad With Toasted Garlic Vinaigrette
Published September 11, 2001
- Total Time
- 45 minutes
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Ingredients
½ cup extra virgin olive oil
10 cloves garlic, peeled
½ teaspoon cayenne, or to taste
Salt
16 chicken wings
¼ cup sherry vinegar or other good vinegar, or to taste
6 cups romaine lettuce, washed, dried and torn
Freshly ground black pepper
Nutritional analysis per serving (4 servings)
5 grams carbs; 111 milligrams cholesterol; 458 calories; 25 grams monosaturated fat; 5 grams polyunsaturated fat; 7 grams saturated fat; 40 grams fat; 2 grams fiber; 513 milligrams sodium; 19 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Prepare a grill or preheat a broiler; the fire should be moderately hot and the rack 4 to 6 inches from the heat source. Put olive oil in a narrow saucepan and add garlic. Turn heat to medium-low and when garlic begins to sizzle, swirl pan occasionally so the garlic rolls about in the oil. When garlic is lightly browned and tender (a thin-bladed knife will penetrate easily), turn off heat.
- Step 2
Combine 2 tablespoons garlic oil with cayenne and a big pinch salt; toss wings in the mixture. Grill or broil, turning occasionally (do not scorch), until wings are crisp and cooked through, about 20 minutes.
- Step 3
Meanwhile, once oil has cooled, put it in a blender with the garlic, a pinch salt and vinegar. Blend until smooth; if too thick, add a little more oil, some hot water or, if it is not bright enough for your taste, more vinegar. Toss with greens and black pepper. Serve salad and chicken wings together.
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