Bat-Wing Buffalo Chicken Wings with Celery and Carrots
Equipment
- Baking sheet
- Large bowl
- Small saucepan
Ingredients
- 2 pounds chicken wings
- ½ cup hot sauce
- 4 tablespoons unsalted butter
- 1 teaspoon garlic powder
- ½ teaspoon salt
- 6 celery stalks, cut into sticks
- 4 carrots, peeled and cut into sticks
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Place the chicken wings in a large bowl and toss them with the salt and garlic powder until evenly coated.
- Arrange the wings in a single layer on the prepared baking sheet and bake for 35 minutes, turning once halfway through.
- While the wings bake, melt the butter in a small saucepan over low heat and stir in the hot sauce until combined.
- Remove the wings from the oven and transfer them back to the large bowl. Pour the buffalo sauce over the wings and toss to coat.
- Return the wings to the baking sheet and bake for 5 more minutes to set the sauce.
- Serve the wings hot with the celery and carrot sticks on the side.
Notes
Cut the celery and carrots into thin sticks ahead of time and store them in cold water in the fridge so they stay crisp until serving. If the sauce tastes too spicy for younger eaters, serve a small bowl of plain melted butter on the side for dipping. Leftovers reheat well in a 350°F oven for 10 minutes to restore crispness without making the vegetables soggy.
Course: Main Course
Cuisine: American
Equipment: Baking sheet, Large bowl, Small saucepan
Cuisine: American
Equipment: Baking sheet, Large bowl, Small saucepan