In order to bring you the best organic produce, some ingredients may differ from those depicted.
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Wings ‘n’ things
Gluten-Free Friendly, Soy-Free, <600 Calories, Protein Plus
2 Servings, 510 Calories/Serving
45–55 Minutes
Get your game on with these classic chicken wings and crudités. Our housemade dressings are decadent but healthy—you’ll like the kick of the blue cheese, and kids will love the creamy, mild ranch. Since we’ve made both for you, and the wings and sweet potato fries roast in the oven, you’re free to do other things besides cook.
In your bag
- 2 pounds chicken wings
- 1 pound sweet potato wedges
- 3 tablespoons baking powder
- 1 or 2 Persian cucumbers
- 6 ounces carrots
- 3 celery ribs
- 1 endive
- 1 lemon
- Fresh flat-leaf parsley
- Fresh chives
- Sunbasket ranch dressing base (Greek yogurt - paleo mayonnaise - fresh garlic - salt - dried dill - Dijon mustard - black pepper)
- Sunbasket blue cheese dressing (Greek yogurt - blue cheese - fresh garlic - salt - black pepper)
Nutrition per serving
Calories 510, Total Fat 29g (37% DV), Sat. Fat 5g (25% DV), Trans Fat 0g, Cholest. 60mg (20% DV), Sodium 930mg (40% DV), Total Carb. 38g (14% DV), Fiber 6g (21% DV), Protein 27g
Contains:
Milk, Eggs
Instructions
Wash produce before use
1
Roast the chicken wings and sweet potatoes
- Pat the chicken wings dry with a paper towel.
- Cut any large sweet potato wedges in half lengthwise.
Roast, rotating the pan and turning the potatoes and wings after 15 minutes, until the wings are cooked through and the potatoes are tender, 20 to 25 minutes for the sweet potato wedges and 40 to 45 minutes for the wings. Transfer the potatoes to a plate while the wings finish roasting.
Alternatively, arrange the wings and sweet potatoes separately on 2 sheet pans and roast as directed.
While the wings and potatoes roast, prepare the vegetables and the ranch dressing.
2
Prep the vegetables
- Trim the ends from the cucumbers; cut the cucumbers lengthwise into spears.
- Scrub or peel the carrots and trim off the tops, if desired.
- Cut the carrots in half lengthwise and, if desired, in half crosswise.
- Trim the ends from the celery. Cut the celery in half crosswise. If desired, cut the halves lengthwise into thin strips.
- Trim the root end from the endive
- Separate the endive leaves.
3
Make the ranch dressing
- Juice the lemon.
- Strip the parsley leaves from the stems; finely chop the leaves.
- Finely chop the chives; set aside half for garnish.
Serve
Chef’s Tip Tossing chicken wings in baking powder helps crisp their skin as they roast. For extra-crisp wings, broil them for 1 to 2 minutes after roasting. If you like your wings spicy, drizzle them with your favorite hot sauce after they’re done.
Kids can!
- Peel the carrots (if you want to peel them).
- Separate the endive leaves.
- Juice the lemon and strip the parsley leaves.
- Stir together the ingredients for the ranch dressing.
- Serve the meal.