Buffalo chicken wings with crunchy vegetables and ranch dressing

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Easy Prep

Buffalo chicken wings with crunchy vegetables and ranch dressing

Gluten-Free, Soy-Free, Spicy

2 Servings, 720 Calories/Serving

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.

Get delicious recipes with organic and sustainable ingredients every week

View our meal plans

In your bag

1 bag serves 2 (2 bags serve 4)
  • 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)

Chef's Tip

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.

Nutrition per serving

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.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Roast the chicken wings

Heat the oven to 450°F.
  • Pat the chicken wings dry with a paper towel; season generously with salt and pepper.
On a sheet pan, toss the chicken wings with 1 to 2 tablespoons oil. Spread in an even layer and roast, flipping once halfway through, until the skin is browned and the wings are cooked through, 30 to 35 minutes.
While the wings roast, prepare the celery, carrots, and cayenne pepper sauce.


Prep the celery and carrots

  • Trim the ends from the celery; cut the celery in half lengthwise, then crosswise into 2-inch lengths.
  • Scrub or peel the carrots and trim the ends; cut the carrots lengthwise into quarters, then crosswise into 2-inch lengths.


Warm the cayenne pepper sauce

In a small sauce pot over medium heat, add the butter and cayenne pepper sauce and heat, stirring occasionally, until the butter is melted and incorporated, 1 to 2 minutes. Season to taste with salt and pepper. Remove from the heat and cover to keep warm.


Finish the chicken wings

In a large bowl, working in batches if needed, toss together the chicken wings and cayenne pepper sauce, coating the wings completely. Season to taste with salt and pepper.



Transfer the chicken wings to a serving bowl and arrange the celery, carrots, and tomatoes alongside. Serve the ranch dressing on the side for dipping.

Kids Can!

  • Set a timer for the chicken wings.
  • Scrub the carrots.
  • Arrange the vegetables for serving.

Similar Recipes