Oven-Roasted BBQ Chicken Wings
with Creamy Pasta Salad & Sweet Potato Wedges
- Wheat
- Eggs
Tender BBQ chicken wings partner up with a creamy pasta salad and caramelized sweet potato wedges for a comfort food trifecta. Roasting the wings and sweet potato wedges makes for a weeknight-easy meal with just the right amount of weekend flare. It’s the ultimate backyard party on a plate!
Ingredients
1 unit
Green Bell Pepper
8 tablespoon
BBQ Sauce
½ tablespoon
Baking Powder
6 ounce
Cavatappi Pasta
(Contains: Wheat)
1 unit
Chicken Wings
1 unit
Sweet Potato
5 teaspoon
White Wine Vinegar
4 tablespoon
Mayonnaise
(Contains: Eggs)
2 teaspoon
Dijon Mustard
1 teaspoon
Garlic Powder
2.5 ounce
Celery
Not included in your delivery
2 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
1.5 teaspoon (tsp)
Sugar
Nutrition Values
Utensils
Cooking Steps
-
Adjust racks to top and middle positions and preheat oven to 425 degrees. Bring a large pot of salted water to a boil. Wash and dry produce.
- Thoroughly pat chicken wings* dry with paper towels and toss in a large bowl with baking powder, salt, and pepper.
- Place wings on a wire rack on a baking sheet. Roast on top rack until chicken is lightly crisped and cooked through, 40-50 minutes.
- While wings roast, cut sweet potato into ½-inch-thick wedges. Finely dice celery. Halve, core, and dice bell pepper into ¼-inch pieces.
- Toss sweet potato on a second baking sheet with a large drizzle of oil, salt, and pepper. Roast on middle rack until tender and slightly crispy, 25-30 minutes.
- Once water is boiling, add cavatappi to pot. Cook, stirring occasionally, until al dente, 11 minutes.
- Drain and rinse under cold water until cool, at least 30 seconds; shake off any excess water.
- While pasta cooks, in a medium bowl, combine mayonnaise, mustard, vinegar, garlic powder, ½ TBSP sugar (1 TBSP for 4 servings), salt, and pepper.
- Add celery, bell pepper, and drained cavatappi; toss until evenly coated.
- Refrigerate until ready to serve.
- When wings have 10 minutes remaining, remove sheet from oven and carefully brush half the BBQ sauce all over wings.
- Return to top rack and roast until cooked through, 10 minutes more.
- Once wings have finished cooking, transfer to a second medium bowl. Add remaining BBQ sauce and toss until evenly coated.
- Divide wings, pasta salad (use a slotted spoon!), and sweet potato wedges between plates and serve.
