Buffalo Chicken Wings & Cheesy Potato Wedges
with Carrot, Celery, Ranch & Blue Cheese
- Eggs
- Milk
These wings get a garlicky cornstarch coating before frying for maximum crispiness, then get tossed in tangy, fiery Buffalo sauce. Cheesy golden potato wedges add to the vibe, while carrot and celery provide fresh, crunchy contrast. On the side, creamy ranch and blue cheese dressings stand ready to tame the heat. This flavor-packed platter turns any night into game day!
Ingredients
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)
Nutrition Values
Utensils
Cooking Steps
-
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.
- 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.
-
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.
- 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.
- 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.
-
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.
