A shelf staple made into dinner: coat wings in the bottled hot sauce, broil until the sauce caramelizes and catches at the edges, and serve with a cool vegetable. The vinegar and heat cut through rich meat.

Serves 2. 25 minutes, 5 at the stove.

About 110 calories a serving, 10 g protein, 1 g carbohydrate, 7 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat the broiler to high. Pat 1.5 lb wings dry with paper towels and spread them on a rimmed sheet pan in a single layer. Broil 10 minutes until they brown and begin to render fat, rotating the pan halfway through if your broiler heats unevenly.10 min
2. Pull the pan from the broiler and pour half the bottle of hot sauce over the wings, tossing to coat evenly. Return to the broiler and cook another 8 minutes, shaking the pan once, until the sauce darkens and catches at the edges.8 min
3. While the wings finish, trim and cut 3 or 4 celery stalks into sticks. Transfer the wings to a serving plate and serve with the celery on the side for cooling bites between mouthfuls of heat.

Note Swap the celery for any raw vegetable: carrot sticks, cucumber, bell pepper. Wings keep covered in the fridge three days and reheat well in a 375°F [190°C] oven. Serve with ranch or blue cheese dressing stirred into yogurt.