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Preheat oven to 475°F. Line a baking sheet pan with aluminum foil to make clean up easier (optional).
Wash and dry the fresh produce. (Skip the spinach if it came pre-washed.)
Zest lemon into a medium bowl, then add oil, Dijon, salt, and pepper; whisk to combine the marinade. (Set lemon aside for later use.)
Pat chicken wings dry with paper towels and add to the bowl with the marinade; toss to coat and spread out on the baking sheet in an even layer.
Place wings in the oven (it doesn't have to be fully heated) and bake, turning once, until cooked through, 20-25 minutes. Remove from oven.
Meanwhile, preheat a skillet over medium-high heat.
While the skillet heats up, medium dice bacon.
Once the skillet is hot, add bacon and cook, stirring occasionally, until crispy, 4-5 minutes. Using a slotted spoon, remove crispy bacon to a paper towel-lined plate.
While the bacon is cooking, juice reserved lemon into a clean medium bowl; add Dijon, salt, and pepper.
When the bacon is done, add drippings from the skillet to the bowl with the lemon juice and Dijon; whisk to combine the dressing.
Using a clean cutting board, peel, trim, and coarsely grate carrot; add to the bowl with the dressing.
Trim and medium dice cucumber; add to the bowl and set aside.
Right before serving, add crispy bacon, spinach, and blue cheese to the bowl with the dressing and veggies; toss to combine the salad.
To serve, divide wings and salad between plates. Enjoy!
Preheat oven to 475°F. Line a baking sheet pan with aluminum foil to make clean up easier (optional).
Wash and dry the fresh produce. (Skip the spinach if it came pre-washed.)
Zest lemon into a medium bowl, then add oil, Dijon, salt, and pepper; whisk to combine the marinade. (Set lemon aside for later use.)
Pat chicken wings dry with paper towels and add to the bowl with the marinade; toss to coat and spread out on the baking sheet in an even layer.
Place wings in the oven (it doesn't have to be fully heated) and bake, turning once, until cooked through, 20-25 minutes. Remove from oven.
Meanwhile, preheat a skillet over medium-high heat.
While the skillet heats up, medium dice bacon.
Once the skillet is hot, add bacon and cook, stirring occasionally, until crispy, 4-5 minutes. Using a slotted spoon, remove crispy bacon to a paper towel-lined plate.
While the bacon is cooking, juice reserved lemon into a clean medium bowl; add Dijon, salt, and pepper.
When the bacon is done, add drippings from the skillet to the bowl with the lemon juice and Dijon; whisk to combine the dressing.
Using a clean cutting board, peel, trim, and coarsely grate carrot; add to the bowl with the dressing.
Trim and medium dice cucumber; add to the bowl and set aside.
Right before serving, add crispy bacon, spinach, and blue cheese to the bowl with the dressing and veggies; toss to combine the salad.
To serve, divide wings and salad between plates. Enjoy!