Chili Garlic Chicken Wings With Scallion Sriracha Aioli & Avocado Cherry Salad

Chili Garlic Chicken Wings With Scallion Sriracha Aioli & Avocado Cherry Salad


Chicken wings aren't just an appetizer anymore. Coated in a delectable chili and garlic marinade and cooked to perfection, these chicken wings become crispy on the outside, but reveal tender meat when bitten. And no good wings can be served without a dipping sauce - scallion sriracha aioli with avocado is a new way to dress up these spicy-sweet wings. To balance and brighten the plate, whip up a quick, fresh cherry salad.


Calories Per Serving: 409  |  Serves: 2  |  Minutes: 50

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  1. Preheat oven to 450 degrees.
  2. Season chicken with red pepper flakes, garlic powder, and ½ of the packet of salt. In a mixing bowl pour ½ packet of olive oil and toss the seasoned chicken wings in oil. When chicken is coated fully place on a drip rack over a baking sheet and bake chicken for 40 minutes until skin is crispy.
  3. Peel, remove pit and slice avocado. Finely dice shallot, dice cherries and finely chop cilantro. Reserve half of the cilantro for sauce. In a bowl mix ingredients, juice from half a lime, and remaining olive oil. Place salad on plate.
  4. In blender or food processor add 2 scallions, juice from the other half of the lime, remaining cilantro, mayonnaise, sriracha seasoning and 1 oz of cold water. Blend until smooth and drizzle over chicken wings.

Tools Needed:

  • Baking sheet
  • Chef's knife
  • Cooking tongs
  • 2 Mixing bowls
  • Drip rack
  • Cutting board
  • Food processor or blender (recommended)


  • 1 1/2 lb chicken wingettes/drummettes
  • 2 avocados
  • 4 oz cherries, pitted
  • 2 oz cilantro
  • 1 shallot
  • 1 lime
  • 2 scallions
  • 1 packet red pepper flakes
  • 1 packet garlic powder
  • 1 packet fine sea salt
  • 1 packet sriracha seasoning
  • 1 packet olive oil
  • 1 packet mayo