Wings ‘n’ things

Gluten Free, Soy Free

4 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.

Ingredients

  • 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
  • Sun Basket ranch dressing base (Greek yogurt - paleo mayonnaise - fresh garlic - salt - dried dill - Dijon mustard - black pepper)
  • Sun Basket blue cheese dressing (Greek yogurt - blue cheese - fresh garlic - salt - black pepper)

Instructions

1

Roast the chicken wings and sweet potatoes

Heat the oven to 450°F.
  • Pat the chicken wings dry with a paper towel.
  • Cut any large sweet potato wedges in half lengthwise.
In a large bowl, season the wings with salt and pepper and toss with the baking powder to coat. On one end of a sheet pan, arrange the wings in a single layer. On the other end, drizzle the sweet potatoes with 1 to 2 tablespoons oil, season with salt and pepper, and toss to coat. Spread the potatoes in a single layer.
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.
In a small bowl, stir together the ranch dressing base, lemon juice, parsley, and half the chives. Season to taste with salt and pepper.

4

Serve

Transfer the wings, sweet potatoes, and vegetables to platters; garnish the wings and potatoes with the remaining chives. Serve the ranch and blue cheese dressings on the side for dipping.

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.

Nutrition per serving: Calories: 510, Protein: 27 g, Total Fat: 29 g, Monounsaturated Fat: 14 g, Polyunsaturated Fat: 6 g, Saturated Fat: 5 g, Cholesterol: 60 mg, Carbohydrates: 38 g, Fiber: 6 g, Added Sugar: 0 g, Sodium: 930 mg
Contains: milk, eggs

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