Chicken wings coated in Frank's RedHot mixed with ranch seasoning make a tangy, herbaceous dinner that comes together in the time it takes the oven to heat. This shelf gives you a shortcut to buffalo ranch flavor without fussing.

Serves 2. 30 minutes, 8 at the stove.

About 1390 calories a serving, 80 g protein, 4 g carbohydrate, 115 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat the oven to 425°F (220°C). Pat 2 pounds of chicken wings dry and toss them in 3 tablespoons of oil with a pinch of salt on a sheet pan, spreading them in a single layer. Roast until the skin begins to brown, about 15 minutes.15 min
2. While the wings roast, melt 2 tablespoons of butter in a small pot and stir in the entire packet of Frank's RedHot ranch seasoning until smooth.
3. When the wings are browned, pour the Frank's ranch butter over them and toss well to coat. Return to the oven for 5 minutes until sticky and fragrant.5 min
4. Serve the wings with celery stalks on the side for dipping and cooling contrast.

Note Swap the wings for drumsticks if preferred. Leftovers keep refrigerated for three days and reheat gently in the oven. Serve with a simple salad or extra celery and carrots, or crumble the leftover wings into rice bowls for lunch.