Pat wings dry with paper towels. In a bowl combine buttermilk, garlic powder, 0.5 tsp salt and 0.25 tsp black pepper. Add wings, toss to coat, and refrigerate 20–30 minutes (or up to 2 hours) to tenderize and flavor.

Prepare coating

In a shallow plate mix flour, cornstarch, dried parsley, paprika, remaining 0.25 tsp salt and 0.25 tsp black pepper. Shake off excess buttermilk from each wing and dredge in flour mixture, pressing lightly so coating adheres.

Cook

Heat vegetable oil in a skillet over medium-high heat until shimmering (about 350°F if using a thermometer). Add wings in a single layer (work in two batches if needed). Fry 6–8 minutes per side, turning carefully, until golden brown and internal temperature reaches 165°F. Transfer to a wire rack set over a baking sheet to drain for 3–4 minutes.

Finish

Sprinkle chopped fresh parsley over wings and serve with lemon wedges. Taste and add extra salt if needed.

Salad — Quick Citrus Arugula Salad (serves 2-3)

Whisk together olive oil, white wine vinegar, honey, 0.5 tsp salt and 0.25 tsp black pepper in a small bowl. In a salad bowl combine arugula, orange segments and sliced red onion. Drizzle dressing over salad and toss gently to combine. Sprinkle toasted almonds on top if using and serve immediately.

Main — Lemon Herb Pan-Seared Salmon (2 fillets)

Season

Pat salmon dry with paper towels. Season both sides with 1 tsp salt and 0.5 tsp black pepper. Zest the lemon and reserve. Cut lemon in half for juice.

Sear

Heat olive oil in a nonstick or cast-iron skillet over medium-high heat until shimmering. Place salmon skin-side down and press gently for 10 seconds to prevent curling. Cook undisturbed 4–5 minutes until skin is crisp and the side is cooked about two-thirds of the way up.

Finish in pan

Flip fillets and add butter, minced garlic, lemon juice and lemon zest to the pan. Spoon melted butter and juices over salmon as it cooks 1–2 minutes more for medium (cook 3–4 minutes for well done). Remove when internal temp reaches 125–130°F for medium or 145°F for well done. Spoon pan sauce and sprinkle chopped dill or parsley on top before serving.

Side — Garlic Parmesan Baby Potatoes (serves 2-3)

Par-cook potatoes

Place halved baby potatoes in a saucepan, cover with cold water and a pinch of salt. Bring to a boil, then simmer 8–10 minutes until just tender when pierced with a fork. Drain and let steam-dry for 1–2 minutes.

Sauté and finish

In a skillet over medium heat warm 1.5 tbs olive oil. Add minced garlic and cook 30 seconds until fragrant. Add potatoes cut-side down and cook 4–6 minutes without stirring to brown. Toss, cook another 2–3 minutes until golden. Remove from heat, stir in grated Parmesan, chopped parsley, 0.75 tsp salt and 0.5 tsp black pepper. Taste and adjust seasoning; serve hot.

Dessert — Quick Honey Yogurt with Berries (serves 2)

Divide Greek yogurt between two small bowls or glasses. Drizzle 1 tsp honey over each portion and gently swirl. Top with mixed berries and sprinkle toasted walnuts or granola if using. Finish with a light dusting of lemon zest for brightness and serve immediately or chill up to 30 minutes.

Beverage — Sparkling Citrus Cooler (serves 2)

Fill two glasses with ice. In a small pitcher combine orange juice, lemon juice and honey or simple syrup; stir until honey dissolves. Divide juice mixture between glasses and top with sparkling water. Stir gently, garnish with mint leaves and serve immediately.