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)
Yogurt ranch dressing
What You’ll Need
Salt and freshly ground pepper
Makes 8 servings
Active Time: 15 minutes
Total Time: 50 minutes
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.
Arrange the wings in a single layer and transfer the pan to the oven and roast until golden, 15 to 20 minutes. Turn down the heat to 300°F and continue to cook until tender, 25 to 30 minutes longer.
Meanwhile, cut 3 or 4 stalks of the celery and the carrots into sticks. Just before serving, reheat the buffalo sauce in the microwave, 30 seconds.
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.
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.