Chicken-Wing Salad With Toasted Garlic Vinaigrette

1. 1

   Prepare a grill or preheat a broiler; the fire should be moderately hot and the rack 4 to 6 inches from the heat source.

2. 2

   Put olive oil in a narrow saucepan and add garlic.

3. 3

   Turn heat to medium-low and when garlic begins to sizzle, swirl pan occasionally so the garlic rolls about in the oil.

4. 4

   When garlic is lightly browned and tender (a thin-bladed knife will penetrate easily), turn off heat.

5. 5

   Combine 2 tablespoons garlic oil with cayenne and a big pinch salt; toss wings in the mixture.

6. 6

   Grill or broil, turning occasionally (do not scorch), until wings are crisp and cooked through, about 20 minutes.

7. 7

   Meanwhile, once oil has cooled, put it in a blender with the garlic, a pinch salt and vinegar.

8. 8

   Blend until smooth; if too thick, add a little more oil, some hot water or, if it is not bright enough for your taste, more vinegar.

9. 9

   Toss with greens and black pepper.

10. 10

    Serve salad and chicken wings together.

* Per serving · 4 servings · Values may vary.

No additional tips available.