1.5 pounds Chicken wings 2 tablespoons Vegetable oil Kosher salt, to taste Black pepper, to taste 1 Small bag of sweet bell peppers, about 8 3 tablespoons Tamari 2 tablespoons Sesame oil 2 tablespoons Rice or apple cider vinegar 3 tablespoons Grated ginger 2 Garlic cloves, grated 1 tablespoons Sesame seeds, plus more for garnish 1 teaspoon Red pepper flakes 1 Scallion, sliced 1/2 cup Basil leaves 1 1/2 cups Edamame, shelled 1 Lime, cut into wedges
Preheat the oven to 475 degrees F.
Place the chicken wings on a baking sheet and drizzle with the vegetable oil and season with salt and pepper. Add the bell peppers. Bake in the oven for 15 to 20 minutes until the chicken is browned and cooked through and the peppers are charred slightly.
In a large bowl, whisk together the remaining ingredients — except for the limes — and toss in the edamame. Remove the chicken wings from the oven and add to the bowl and toss to coat. Place on a platter and squeeze lime over the top. Garnish with extra sesame seeds and serve.
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