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.

Customer Favorite

Buffalo chicken wings with crunchy vegetables and ranch dressing

Spicy, Soy-Free, Gluten-Free, Carb-Conscious

2 Servings, 670 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 roasting makes for speedy cleanup.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1¼ pounds chicken wings
  • 3 organic celery ribs
  • 2 organic carrots
  • 2 tablespoons organic unsalted butter
  • ¼ cup Frank's RedHot cayenne pepper sauce
  • 6 ounces organic grape or cherry tomatoes
  • Sunbasket ranch dressing (Greek yogurt - paleo mayo - garlic - Dijon mustard - kosher salt - black pepper - dried 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; plus you won’t need to flip them. If you don’t have a convection oven or a wire rack, roasting 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.
Ingredient IQ
Frank's RedHot cayenne pepper sauce lends a touch of heat to this customer-favorite meal. Best known as the signature ingredient in classic buffalo wings, it’s a vinegar-based hot sauce that we love for its depth of flavor, tang, and spiciness.

Nutrition per serving

Calories: 670, Protein: 30g (60% DV), Fiber: 5g (20% DV), Total Fat: 54g (83% DV), Monounsaturated Fat: 9g, Polyunsaturated Fat: 1g, Saturated Fat: 15g (75% DV), Cholesterol: 205mg (68% DV), Sodium: 1970mg (82% DV), Carbohydrates: 16g (5% DV), Total Sugars: 9g, 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.

Instructions

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

Wash produce before use

1

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 remaining ingredients.

2

Prep the celery and carrots

  • 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.

3

Warm the cayenne pepper sauce

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

4

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.

Serve

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!
  • Time the chicken wings.
  • Scrub the carrots.
  • Arrange the vegetables for serving.

“Best chicken wings my husband and I have ever had!” —Nicole B.