Crispy Baked Buffalo Chicken Wings with Roasted Root Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Baked Buffalo Chicken Wings with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Baked Buffalo Chicken Wings with Roasted Root Vegetables

Enjoy a zesty twist on classic wings, featuring crispy oven-baked chicken wings smothered in a tangy buffalo sauce paired with a colorful medley of roasted carrots and parsnips. This dish is perfect for a hearty dinner that packs a flavorful punch while keeping your macros in check.

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NUTRITION

540kcal
Protein
36.9g
Fat
30.9g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

7 pieces Chicken Wings (210g)

2 tablespoons Buffalo Sauce (30g)

1 medium Carrot, cut into sticks (61g)

1 medium Parsnip, cubed (100g)

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

  • 2

    Pat the chicken wings dry with paper towels to help them crisp up. Place them in a bowl.

  • 3

    Add the buffalo sauce to the wings and toss until they are evenly coated.

  • 4

    Spread the wings out on the prepared baking sheet, ensuring they are not touching each other.

  • 5

    Roast the wings in the oven for about 35-40 minutes, flipping halfway through, until they are crispy and cooked through.

  • 6

    While the wings are baking, prepare the roasted root vegetables. Preheat another baking sheet or pan if needed.

  • 7

    Toss the carrot sticks and cubed parsnip with a light drizzle of olive oil, salt, and pepper.

  • 8

    Roast the vegetables in the oven (you can do this simultaneously with the wings if there’s space) for about 25-30 minutes until tender and slightly caramelized.

  • 9

    Once everything is cooked, plate the crispy buffalo chicken wings alongside the roasted root vegetables.

  • 10

    Serve immediately and enjoy your flavorful, balanced meal.

Crispy Baked Buffalo Chicken Wings with Roasted Root Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Baked Buffalo Chicken Wings with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Baked Buffalo Chicken Wings with Roasted Root Vegetables

Enjoy a zesty twist on classic wings, featuring crispy oven-baked chicken wings smothered in a tangy buffalo sauce paired with a colorful medley of roasted carrots and parsnips. This dish is perfect for a hearty dinner that packs a flavorful punch while keeping your macros in check.

NUTRITION

540kcal
Protein
36.9g
Fat
30.9g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

7 pieces Chicken Wings (210g)

2 tablespoons Buffalo Sauce (30g)

1 medium Carrot, cut into sticks (61g)

1 medium Parsnip, cubed (100g)

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

  • 2

    Pat the chicken wings dry with paper towels to help them crisp up. Place them in a bowl.

  • 3

    Add the buffalo sauce to the wings and toss until they are evenly coated.

  • 4

    Spread the wings out on the prepared baking sheet, ensuring they are not touching each other.

  • 5

    Roast the wings in the oven for about 35-40 minutes, flipping halfway through, until they are crispy and cooked through.

  • 6

    While the wings are baking, prepare the roasted root vegetables. Preheat another baking sheet or pan if needed.

  • 7

    Toss the carrot sticks and cubed parsnip with a light drizzle of olive oil, salt, and pepper.

  • 8

    Roast the vegetables in the oven (you can do this simultaneously with the wings if there’s space) for about 25-30 minutes until tender and slightly caramelized.

  • 9

    Once everything is cooked, plate the crispy buffalo chicken wings alongside the roasted root vegetables.

  • 10

    Serve immediately and enjoy your flavorful, balanced meal.