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Great American Road Trip

Buffalo chicken wings with mixed vegetables and ranch dressing

Gluten Free, Soy-Free, Spicy

2 Servings, 750 Calories/Serving

35 – 45 Minutes

In this sheet-pan dinner, the universally loved American bar staple gets a healthy makeover without losing the heat.

Ingredients

  • 1¼ pounds chicken wings
  • 1 cucumber
  • ¼ cup Frank's RedHot® cayenne pepper sauce
  • 2 tablespoons unsalted butter
  • 5 ounces cherry tomatoes
  • 5 ounces sugar snap peas
  • Sun Basket ranch dressing (Greek yogurt - paleo mayo - garlic - mustard - dried dill - salt - pepper)

Chef's Tip

If you have a convection oven, we suggest placing the wings on a wire rack on a sheet pan so the hot air can circulate around them for even cooking. 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.

Instructions

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 tablespoon oil and arrange in a single layer. Roast, flipping the wings halfway through, until the skin is browned and the wings are cooked through, 30 to 35 minutes.
While the wings roast, prepare the cucumber and the cayenne pepper sauce.

2

Prep the cucumber

  • Peel the cucumber, if desired, and trim off the ends; cut the cucumber lengthwise into quarters, then crosswise into 2-inch lengths.

3

Warm the cayenne pepper sauce

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

4

Finish the chicken wings

In a large bowl, working in batches if needed, toss the chicken wings with the cayenne pepper sauce, coating the wings completely.

5

Serve

Transfer the chicken wings to a serving bowl and arrange the cucumber, cherry tomatoes, and sugar snap peas alongside. Serve the ranch dressing on the side for dipping.

Nutrition per serving: Protein: 39g (78% DV), Fiber: 5g (20% DV), Total Fat: 61g (94% DV), Monounsaturated Fat: 18g, Polyunsaturated Fat: 6g, Saturated Fat: 41g (205% DV), Cholesterol: 240mg (80% DV), Sodium: 1690mg (70% DV), Carbohydrates: 14g (5% DV), Total Sugars: 8g, Added Sugars: 0g (0% DV). Not a significant source of trans fat.
Contains: milk, eggs.

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