Oven-Fried Garlic Butter Chicken Wings with Almond Green Beans and Roasted Sunchokes

Oven-Fried Chicken Wings

Dry skin, an elevated rack, and high oven heat render the wings' fat without breading. Adding the garlic butter only after roasting keeps the garlic from burning.

Ingredients

• 3½ lb whole chicken wings
• 12 g kosher salt
• ½ tsp freshly ground black pepper
• 1 tsp avocado oil, for the rack

Instructions

1. Pat the wings very dry and season evenly with the salt and pepper. For crisper skin, refrigerate uncovered on a rack for 8–24 hours; otherwise proceed directly.
2. Heat the oven to 425°F. Line a rimmed sheet pan with foil and set a lightly oiled oven-safe rack over it.
3. Arrange the wings on the rack without overlapping, spreading the joints open to expose more skin.
4. Roast for 45–55 minutes, turning after about 25 minutes, until golden and crisp. Check the thickest part without touching bone: it must reach at least 165°F, with 175–185°F giving more tender wings.
5. If the wings are cooked but need more color, broil for 1–3 minutes, watching continuously. Rest for 3 minutes, then lightly coat with the warm garlic-butter hot sauce just before serving.

Notes

• Split wings also work; begin checking them after 35 minutes.
• Keep any additional sauce alongside the wings rather than soaking the crisp skin.

Garlic Butter with Noma Projects Hot Sauce

Gently cooking the garlic mellows its bite without browning it. Hot sauce and a little lemon balance the butter while leaving the chicken's crisp skin prominent.

Ingredients

• 4 tbsp unsalted butter
• 4 cloves garlic, finely minced
• 1 tbsp Noma Projects hot sauce, plus more to taste
• 1 tsp fresh lemon juice
• to taste kosher salt

Instructions

1. Melt the butter in a small saucepan over low heat. Add the garlic and cook gently for 2–3 minutes, stirring, until fragrant and softened but not browned.
2. Remove from the heat and stir in the hot sauce and lemon juice. Taste before adding salt, then adjust the heat with additional hot sauce if desired.
3. Spoon a thin coating over the hot wings or gently turn them in a wide bowl with the sauce. Serve any remaining sauce immediately alongside.

Notes

• Hot-sauce strength varies; start with the measured tablespoon and increase gradually.
• If the sauce separates while standing, warm gently and whisk in a teaspoon of water.

String Beans with Toasted Almonds, Shallot, and Parsley

Blanching preserves the beans' green color and firm bite. Toasted almonds add crunch, while softened shallot, parsley, and lemon bring sweetness and freshness.

Ingredients

• 1¼ lb green beans, trimmed
• ⅓ cup sliced almonds
• 1 tbsp ghee
• 1 large shallot, finely diced
• ¼ cup flat-leaf parsley leaves, roughly torn
• 2 tsp fresh lemon juice
• to taste kosher salt and freshly ground black pepper

Instructions

1. Toast the almonds in a dry wide skillet over medium-low heat for 3–5 minutes, stirring frequently, until golden and fragrant. Transfer to a plate.
2. Bring a pot of generously salted water to a boil. Add the beans and cook for 3–5 minutes, until bright green and just tender with a little bite. Drain thoroughly; if preparing ahead, chill in ice water, then drain and dry.
3. Heat the ghee in the skillet over medium heat. Add the shallot and a pinch of salt; cook for 2–3 minutes until translucent without substantial browning.
4. Add the drained beans and toss for 2–3 minutes, until hot and lightly glossy. Remove from the heat and fold in the lemon juice, parsley, and half the almonds.
5. Adjust salt and pepper and scatter the remaining almonds over the beans at serving.

Notes

• Dry the beans well after blanching so they warm in the ghee rather than steam in excess water.

Deeply Roasted Sunchokes

Skin-on chunks develop caramelized cut faces while their centers become creamy. A restrained lemon finish keeps their natural sweetness from feeling heavy.

Ingredients

• 1½ lb sunchokes
• 2 tbsp extra-virgin olive oil
• ¾ tsp kosher salt, plus more to taste
• ¼ tsp freshly ground black pepper
• 1 tsp fresh lemon juice

Instructions

1. Heat the oven to 425°F. Scrub the sunchokes thoroughly, trim damaged areas, and dry well; leave the skins on.
2. Cut into roughly 1–1½-inch chunks, halving smaller pieces. Toss with the olive oil, salt, and pepper.
3. Spread on a metal sheet pan in a single layer with broad cut faces down. Roast for 35–45 minutes, turning after about 25 minutes, until deeply browned and easily pierced with a knife.
4. Toss with the lemon juice just before serving and adjust the salt. Aim for dark golden edges rather than blackened surfaces.

Notes

• Use a separate pan from the chicken so the sunchokes roast rather than sit in poultry drippings.
• Sunchokes can cause digestive discomfort for some people; modest portions are a sensible starting point.

Overall Timing / Workflow

The chicken and sunchokes share one oven temperature, leaving the stovetop free for the beans and sauce. Finishing the sauce last preserves both its garlic aroma and the wings' crispness.

Instructions

1. Optional, the night before: salt the wings and refrigerate uncovered on a rack.
2. 0:00 — Heat the oven to 425°F. Prepare the wings, scrub and cut the sunchokes, and arrange each on its own pan.
3. 0:15 — Put the wings in the oven on an upper-middle rack.
4. 0:25 — Put the sunchokes on a lower-middle rack. Trim the beans, dice the shallot, mince the garlic, and toast the almonds.
5. 0:40 — Turn the wings. Rotate the pans front to back if the oven browns unevenly.
6. 0:45 — Blanch and drain the beans. Turn the sunchokes once their undersides are well browned.
7. 0:55 — Begin checking wing temperature and sunchoke tenderness. Make the garlic butter and keep it warm off the heat.
8. 1:00–1:10 — Remove each oven component when ready. Finish the beans in ghee with shallot, lemon, parsley, and almonds. Lightly sauce the wings and plate immediately.

Notes

• If broiling the wings, remove the sunchokes first and move the wings to a suitable broiler position.

Plating

Keeping the three components in distinct clusters preserves their contrasting textures and mirrors the composed, generous plate.

Instructions

1. Arrange the wings in a loose overlapping cluster on each warm plate.
2. Place the deeply browned sunchokes alongside, keeping them out of any pooled sauce.
3. Add a generous mound of green beans and spoon the shallot, parsley, and almonds over the top.
4. Serve extra garlic-butter hot sauce on the side rather than pouring it across the vegetables.

Leftover Path

Separate storage and dry reheating help recover the roasted textures without overcooking the beans.

Instructions

1. Refrigerate the chicken, vegetables, and any reserved sauce in separate covered containers within 2 hours. Use within 3–4 days.
2. Reheat wings on a rack in a 400°F oven for 15–20 minutes, until the center reaches 165°F. Reheat sunchokes on a separate sheet pan for about 10–15 minutes.
3. Warm the beans briefly in a skillet with a splash of water, or serve them at room temperature with a fresh squeeze of lemon.
4. Gently warm separately reserved garlic butter and spoon it over the reheated chicken. Alternatively, pull the chicken from the bones and serve with chopped sunchokes and beans as a warm lunch salad.