Sticky Lemon-Pepper Wings with Creamy Kale & Brussels Sprout Salad

Directions

1. Preheat the oven to 500°F and brush a baking sheet with a light coating of oil.
2. Pat the wings dry, put them in a medium bowl, then dust with cornstarch, salt, and pepper; spread them out in a single layer on the sheet.
3. Bake the wings, turning once, until cooked through, about 20–25 minutes.
4. While the wings cook, rinse and pat dry all produce.
5. Zest a lemon into a clean medium bowl and squeeze the juice into another; set aside.
6. Whisk mayo, oil, Dijon, salt, pepper, and the lemon zest to make a dressing.
7. Bundle kale leaves, trim stems, slice into thin ribbons, and add to the dressing.
8. Thinly slice the Brussels sprouts and add them to the bowl with the greens.
9. Massage the greens with the dressing for 1–2 minutes until they wilt, then set aside.
10. In the lemon juice, whisk in honey, pepper, and salt to form a bright sauce.
11. When the wings are done, remove them from the oven and toss with the lemon-honey sauce to coat evenly.
12. Divide the wings and the salad between plates and serve.