Buffalo chicken wings with crunchy vegetables and ranch dressing
Gluten-Free, Soy-Free, Spicy
35 – 50 Minutes
We make a bar food favorite into an easy, healthy dish. Our signature ranch helps tame the heat, and sheet-pan cooking makes for speedy cleanup.
In your bag
- 1¼ pounds chicken wings
- 1 or 2 celery ribs (about ¼ pound total)
- 1 or 2 carrots (about ¼ pound total)
- 2 tablespoons unsalted butter
- ¼ cup Frank's RedHot® cayenne pepper sauce
- 6 ounces cherry or grape tomatoes
- Sun Basket ranch dressing (Greek yogurt - paleo mayo - fresh garlic - Dijon mustard - kosher salt - black pepper - dill)
If you have a convection oven, heat it to 425°F with the fan on and place the wings on a wire rack on a sheet pan so the hot air can circulate around them for even cooking (and you don’t need to flip them). If you don’t have a convection oven or a wire rack, cooking the wings right on the sheet pan works well; just make sure to flip the wings once while cooking so every part is exposed to the direct heat.
Calories: 720, Protein: 37g (74% DV), Fiber: 4g (16% DV), Total Fat: 58g (89% DV), Monounsaturated Fat: 19g, Polyunsaturated Fat: 6g, Saturated Fat: 17g (85% DV), Cholesterol: 240mg (80% DV), Sodium: 1810mg (75% DV), Carbohydrates: 12g (4% DV), Total Sugars: 7g, Added Sugars: 0g (0% DV).
Contains: Milk, Eggs
Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.