Cold chicken wings dressed in their own sea salt and vinegar coat need nothing but crisp slaw and a dressing built from the same pantry. This shelf makes dinner in minutes with no cooking beyond thawing.

Serves 2. 15 minutes, 12 at the stove.

About 110 calories a serving, 2 g protein, 8 g carbohydrate, 8 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. While the wings thaw at room temperature, whisk together 2 tablespoons vinegar, 1 tablespoon oil, and 1/4 teaspoon salt in a large bowl until the salt dissolves, about one minute.
2. Slice one quarter head of cabbage and 2 stalks of celery thin on a mandoline or with a knife, letting the vegetables fall into the dressing as you work. Toss to coat and set aside.
3. Arrange the thawed wings on a plate or in a shallow bowl and serve alongside the pickled slaw.

Note Swap celery for thinly shaved fennel bulb or daikon if you have it. Pickled slaw keeps three days covered in the cold box; the wings keep the same. Serve with bread or crackers to soak the vinegar dressing, or stretch into two full meals by adding rice or potatoes on the side.