Easy Buffalo Wings with Veggie Sticks & Ranch

These game-day wings are baked instead of fried, so they’re super easy to slide into the oven and hit with a premade sauce. Score. 

What You Get

Chicken wings (see note below)

Celery 

Carrots 

Buffalo sauce

Yogurt ranch dressing 

What You’ll Need

Olive oil 

Salt and freshly ground pepper

Makes 8 servings 

Active Time: 15 minutes  

Total Time: 50 minutes 

Step 1

Preheat the oven to 450°F. Line a sheet pan with parchment or foil. Pile the wings on the prepared pan, drizzle with 2 tablespoons olive oil, season with salt and pepper, and turn to coat. 

Step 2

Arrange the wings in a single layer and transfer the pan to the oven and roast until the wings begin to turn golden, 15 to 20 minutes. Turn down the heat to 300°F and continue to cook until tender, 25 to 30 minutes longer. 

Step 3

Meanwhile, cut 3 or 4 stalks of the celery and the carrots into sticks. Just before serving, reheat 1⅓ cups of the buffalo sauce in the microwave, 30 seconds. 

Step 4

When the wings are ready, transfer them to a bowl, drizzle them with the warm buffalo sauce, and turn to coat. Pile the wings on a platter and serve warm, with the veggie sticks on the side, and ranch for dipping.

Contains: milk, eggs, soy.

Note: The chicken may arrive frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost it same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes.