YOUR SOLIN GENERATED RECIPE
Crispy Baked Buffalo Chicken Wings with Roasted Sweet Potato Wedges and Creamy Ranch Slaw
Enjoy a satisfying plate featuring crispy baked chicken wings tossed in a tangy buffalo sauce, perfectly paired with roasted sweet potato wedges and a refreshing, creamy ranch slaw. The dish delivers a balanced mix of protein, carbs, and healthy fats to fuel your day, with a perfect kick from the buffalo sauce and a cool crunch from the slaw.
INGREDIENTS
120g Chicken Wings
1 Tbsp Hot Sauce
0.5 Tbsp Unsalted Butter
150g Sweet Potato
1 tsp Olive Oil
50g Green Cabbage
30g Carrot
60g Nonfat Greek Yogurt
1 tsp Ranch Seasoning
Salt & Pepper to taste
PREPARATION
Preheat your oven to 425°F.
Pat dry the chicken wings with paper towels and season lightly with salt and pepper.
In a small saucepan, melt the butter and mix in the hot sauce to create the buffalo sauce.
Toss the chicken wings in the buffalo sauce until they are evenly coated. Place them on a baking sheet lined with parchment paper.
Cut the sweet potato into wedges. Toss with olive oil, salt, and pepper, then arrange them on another baking sheet.
Place both baking sheets in the oven. Bake the wings for 25-30 minutes, turning halfway for even crisping, and roast the sweet potato wedges for 20-25 minutes until tender and slightly caramelized.
While the wings and wedges are baking, prepare the creamy ranch slaw. In a bowl, combine shredded green cabbage and grated carrot. Add Greek yogurt and sprinkle the ranch seasoning over the top. Toss gently to combine.
Once everything is cooked, serve the crispy buffalo wings with roasted sweet potato wedges and a generous side of creamy ranch slaw.