Oh, the all American-inspired spicy Buffalo wings with the classic creamy blue cheese and ranch dip. Completed with a side of fresh, crisp, crunchy Waldorf-esque salad and roasted beetroot. Get ready for the United Tastes of America!
American Buffalo Chicken Wings
American Buffalo Chicken Wings
with blue cheese and ranch dressing & a waldorf-style salad
Hands on Time: 35 - 50 minutes
Overall Time: 45 - 60 minutes
Ingredients:
- Apple
- Apples
- Baby Gem Lettuce
- Beetroot
- Blue Cheese
- Celery Stalk
- Celery Stalks
- Chicken
- Free-range Chicken Wings
- Ranch Dressing
- Sriracha Sauce
- Walnuts
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
READY...
Preheat the oven to 200°C. Pat the chicken wings dry with paper towel and place on a roasting tray. Coat in oil and season. Spread out the beetroot chunks on another roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
SET...
Place the walnuts in a non-stick pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
WINNER
In a small bowl, place the ranch dressing, ½ of the crumbled blue cheese and some seasoning to taste, mix until well combined and set aside. In a salad bowl, combine the sliced celery, toasted chopped walnuts and the remaining crumbled blue cheese, toss and set aside.
WINNER
Halve the lettuce head lengthways, keeping the stem intact. Gently rinse and pat dry. When the chicken reaches halfway, return the non-stick pan over a medium-high heat with a drizzle of oil. When hot, char the lettuce halves cut-side down for 2-3 minutes. Remove from the pan on completion and season. Slice ½ of the rinsed apple into thin matchsticks and add to the bowl of salad, setting the rest aside for another meal. Toss to combine and set aside for serving.
CHICKEN
When the chicken & beetroot have 5 minutes remaining, turn the oven on to the grill setting or the highest temperature. Toss the sriracha through the wings until completely coated, pop them back into the oven for the remaining time but keep a close watch so nothing burns!
DINNER!
Plate up the spicy buffalo wings alongside the crispy beetroot chunks, the Waldorf-style salad, and the charred lettuce halves. Drizzle over some blue cheese ranch dressing and serve the remaining dressing on the side for dipping. Easy as pie!
Free-range Chicken Wings - 4
Beetroot - 200g
Walnuts - 10g
Ranch Dressing - 87,5ml
Blue Cheese - 40g
Celery Stalk - 1
Baby Gem Lettuce - 1 head
Apple - 1
Sriracha Sauce - 30ml
READY...
Preheat the oven to 200°C. Pat the chicken wings dry with paper towel and place on a roasting tray. Coat in oil and season. Spread out the beetroot chunks on another roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
SET...
Place the walnuts in a non-stick pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
WINNER
In a small bowl, place the ranch dressing, ½ of the crumbled blue cheese and some seasoning to taste, mix until well combined and set aside. In a salad bowl, combine the sliced celery, toasted chopped walnuts and the remaining crumbled blue cheese, toss and set aside.
WINNER
Halve the lettuce heads lengthways, keeping the stem intact. Gently rinse and pat dry. When the chicken reaches halfway, return the non-stick pan over a medium-high heat with a drizzle of oil. When hot, char the lettuce halves cut-side down for 2-3 minutes. Remove from the pan on completion and season. Slice the rinsed apples into thin matchsticks and add to the bowl of salad. Toss to combine and set aside for serving.
CHICKEN
When the chicken & beetroot have 5 minutes remaining, turn the oven on to the grill setting or the highest temperature. Toss the sriracha through the wings until completely coated, pop them back into the oven for the remaining time but keep a close watch so nothing burns!
DINNER!
Plate up the spicy buffalo wings alongside the crispy beetroot chunks, the Waldorf-style salad, and the charred lettuce halves. Drizzle over some blue cheese ranch dressing and serve the remaining dressing on the side for dipping. Easy as pie!
Free-range Chicken Wings - 8
Beetroot - 400g
Walnuts - 20g
Ranch Dressing - 170ml
Blue Cheese - 80g
Celery Stalks - 2
Baby Gem Lettuce - 2 heads
Apple - 1
Sriracha Sauce - 65ml
READY...
Preheat the oven to 200°C. Pat the chicken wings dry with paper towel and place on a roasting tray. Coat in oil and season. Spread out the beetroot chunks on another roasting tray, coat in oil, and season. To make sure they do get crispy, don’t overcrowd the tray – use two trays instead! Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway.
SET...
Place the walnuts in a non-stick pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
WINNER
In a small bowl, place the ranch dressing, ½ of the crumbled blue cheese and some seasoning to taste, mix until well combined and set aside. In a salad bowl, combine the sliced celery, toasted chopped walnuts and the remaining crumbled blue cheese, toss and set aside.
WINNER
Halve the lettuce heads lengthways, keeping the stem intact. Gently rinse and pat dry. When the chicken reaches halfway, return the non-stick pan over a medium-high heat with a drizzle of oil. When hot, char the lettuce halves cut-side down for 2-3 minutes. Remove from the pan on completion and season. Slice 1½ of the rinsed apples into thin matchsticks and add to the bowl of salad. Toss to combine and set aside for serving.
CHICKEN
When the chicken & beetroot have 5 minutes remaining, turn the oven on to the grill setting or the highest temperature. Toss the sriracha through the wings until completely coated, pop them back into the oven for the remaining time but keep a close watch so nothing burns!
DINNER!
Plate up the spicy buffalo wings alongside the crispy beetroot chunks, the Waldorf-style salad, and the charred lettuce halves. Drizzle over some blue cheese ranch dressing and serve the remaining dressing on the side for dipping. Easy as pie!
Free-range Chicken Wings - 12
Beetroot - 600g
Walnuts - 30g
Ranch Dressing - 237,5ml
Blue Cheese - 120g
Celery Stalks - 3
Baby Gem Lettuce - 3 heads
Apples - 2
Sriracha Sauce - 85ml
READY...
Preheat the oven to 200°C. Pat the chicken wings dry with paper towel and place on a roasting tray. Coat in oil and season. Spread out the beetroot chunks on another roasting tray, coat in oil, and season. To make sure they do get crispy, don’t overcrowd the tray – use two trays instead! Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway.
SET...
Place the walnuts in a non-stick pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
WINNER
In a small bowl, place the ranch dressing, ½ of the crumbled blue cheese and some seasoning to taste, mix until well combined and set aside. In a salad bowl, combine the sliced celery, toasted chopped walnuts and the remaining crumbled blue cheese, toss and set aside.
WINNER
Halve the lettuce heads lengthways, keeping the stem intact. Gently rinse and pat dry. When the chicken reaches halfway, return the non-stick pan over a medium-high heat with a drizzle of oil. When hot, char the lettuce halves cut-side down for 2-3 minutes. Remove from the pan on completion and season. Slice the rinsed apples into thin matchsticks and add to the bowl of salad. Toss to combine and set aside for serving.
CHICKEN
When the chicken & beetroot have 5 minutes remaining, turn the oven on to the grill setting or the highest temperature. Toss the sriracha through the wings until completely coated, pop them back into the oven for the remaining time but keep a close watch so nothing burns!
DINNER!
Plate up the spicy buffalo wings alongside the crispy beetroot chunks, the Waldorf-style salad, and the charred lettuce halves. Drizzle over some blue cheese ranch dressing and serve the remaining dressing on the side for dipping. Easy as pie!
Free-range Chicken Wings - 16
Beetroot - 800g
Walnuts - 40g
Ranch Dressing - 340ml
Blue Cheese - 160g
Celery Stalks - 4
Baby Gem Lettuce - 4 heads
Apples - 2
Sriracha Sauce - 125ml
Woolies Products in this dish
