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Buffalo Chicken Wings & Cheesy Potato Wedges

Buffalo Chicken Wings & Cheesy Potato Wedges

with Carrot, Celery, Ranch & Blue Cheese
Daniel Kim
Daniel KimUpdated on February 24, 2026
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Calories
1090 kcal
Protein
62g protein
Difficulty
Medium
Allergens:
  • Eggs
  • Milk
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

3 ounce

Carrot

4 tablespoon

Cornstarch

12 ounce

Potatoes

5 unit

Frank's Hot Sauce

1 unit

Chicken Wings

1.5 ounce

Blue Cheese Dressing

(Contains: Eggs, Milk)

½ cup

Mozzarella Cheese

(Contains: Milk)

1.5 ounce

Buttermilk Ranch Dressing

(Contains: Eggs, Milk)

2 teaspoon

Garlic Powder

2.5 ounce

Celery

Not included in your delivery

3 tablespoon (tbsp)

Cooking Oil

teaspoon (tsp)

Salt

teaspoon (tsp)

Black Pepper

1 teaspoon (tsp)

Cooking Oil

2 tablespoon (tbsp)

Butter

(Contains: Milk)

/ per serving
Calories1090 kcal
Fat68 g
Saturated Fat19 g
Carbohydrate56 g
Sugar6 g
Dietary Fiber5 g
Protein62 g
Cholesterol200 mg
Sodium1520 mg
Trans Fat0.5 g
Potassium1410 mg
Calcium270 mg
Iron3.3 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Baking Sheet
Large Pan
Large Bowl
Medium Pot
Slotted Spoon
Paper Towel
Peeler

Cooking Steps

Prep
1
  • Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.

  • Cut potatoes into ½-inch-thick wedges. Trim, peel, and cut carrot into sticks (like fries; ours were about 3 inches long and ⅓ inch thick). Slice celery lengthwise into thirds.

Roast Potatoes
2
  • Toss potatoes on a baking sheet with a drizzle of oil, half the garlic powder (you’ll use the rest later), salt, and pepper. Roast on top rack until browned and tender, 20-25 minutes.
  • When potatoes have 1-2 minutes remaining, top with mozzarella and return to top rack until cheese melts.
Coat Wings
3
  • While potatoes roast, pat chicken wings very dry with paper towels; season with salt and pepper. TIP: Make sure to press firmly on the wings when drying to prevent splattering when frying!

  • Place cornstarch in a large bowl; season with salt and pepper. Stir to combine.

  • Working 3-4 wings at a time, toss wings in cornstarch mixture, making sure to cover entirely and pressing any excess mixture onto wings. Transfer to a plate. Repeat until all wings are coated.

Fry Wings
4
  • Heat a ½-inch layer of oil in a large, heavy-bottomed pan over medium-high heat. Once oil is hot enough that a pinch of cornstarch sizzles when added to the pan, carefully add coated wings in a single layer. Cook until golden brown and cooked through, 4-5 minutes per side. TIP: Don’t overcrowd the pan! Fry in batches if necessary.
  • Using a slotted spoon, transfer wings to a paper-towel-lined plate.
Make Buffalo Sauce
6
  • Heat 2 TBSP butter (4 TBSP for 4 servings) in a medium pot (large pot for 4) over medium heat. Once butter has melted, add remaining garlic powder, four packets of hot sauce (eight packets for 4), salt, and pepper. Cook, stirring constantly, until combined, 1-2 minutes.
Finish & Serve
7
  • Add fried wings to pot with buffalo sauce. Toss until evenly coated.

  • Divide buffalo wings, potato wedges, carrot, and celery between plates. Drizzle with remaining hot sauce if desired. Serve with ranch dressing and blue cheese dressing on the side for dipping.

Customer reviews

Review summary

Updated on Feb 2026
  • Flavor: Many loved the wings, calling them "delicious" and "restaurant quality." Some wanted more Buffalo sauce for fuller coating.
  • Ease of prep: Frying took longer than expected for crispy wings. Consider air frying as a quicker, easier alternative.
  • Suggestions: Double the sauce for better wing coverage. Use a generous oil drizzle on potatoes to prevent dryness.
  • Portions: Several found the servings small, especially wing count. Consider offering larger portion options.
AI-generated from customer reviews