Ingredients
- 6 skinless, boneless chicken wings (or more, depending on your desired serving size)
- 1 pound (450g) green beans, trimmed
- 3 tablespoons butter (or ghee for a paleo-friendly option)
- 4 garlic cloves, minced
- 1 teaspoon paprika
- 1 teaspoon onion powder
- ¼ teaspoon salt and fresh cracked black pepper
- Juice of ½ lemon + lemon slices for garnish
- ½ cup (125ml) chicken stock
- 1 tablespoon hot sauce (Sriracha works great)
- ¼ teaspoon crushed red chili pepper flakes (optional, for extra heat)
- ½ cup fresh chopped parsley
Instructions
- Prepare the Chicken Wings: Pat the chicken wings dry with a paper towel to remove excess moisture so they can brown properly in the skillet.
- Season the Chicken: In a small bowl, combine the paprika, onion powder, salt, and pepper. Rub this seasoning mixture generously over the chicken wings, ensuring they’re well coated. Set aside while you prep the green beans.
- Cook the Green Beans: Arrange the green beans in a microwave-safe dish with ½ cup (125ml) water. Microwave on high for 8-10 minutes until the beans are almost done but still crisp.
- Cook the Chicken: Heat 1 tablespoon of vegetable oil in a large cast-iron skillet or nonstick skillet over medium-low heat and melt 2 tablespoons of butter. Add the seasoned chicken wings and cook for about 5-6 minutes per side, until golden brown and cooked through, with an internal temperature of 165°F (75°C). Transfer the wings to a plate and set aside.
- Sauté Garlic and Green Beans: In the same skillet, lower the heat and melt the remaining tablespoon of butter. Add the minced garlic, hot sauce, red chili flakes (if using), and pre-cooked green beans. Cook for 4 to 5 minutes, stirring occasionally, until the beans are cooked to your liking.
- Make the Sauce: Add the lemon juice and chicken stock to the skillet. Stir to combine and let the sauce reduce slightly for 2-3 minutes, until it thickens a bit.
- Combine Chicken and Green Beans: Push the green beans to one side of the skillet and return the chicken wings to the pan. Spoon some of the lemon garlic butter sauce over the wings and cook for another minute to reheat the chicken.
- Garnish and Serve: Serve the lemon garlic butter chicken wings warm, garnished with fresh parsley, a slice of lemon, and a sprinkle of crushed red chili flakes (optional).
Notes
- Spicy: Add more hot sauce or chili flakes to the sauce if you prefer an extra kick.
- Different Veggies: Swap out the green beans for broccoli, asparagus, or any other vegetable of your choice.
- Grilled Chicken Wings: If you prefer grilled chicken wings, grill the wings on medium heat until cooked through and crispy, then toss them in the garlic butter sauce at the end.
- Dairy-Free: Use ghee or olive oil instead of butter for a dairy-free version of this dish.
- Add a Starch: Serve this with rice or mashed potatoes to make it more hearty and filling.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 850mg
- Fat: 26g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 115mg