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Buffalo Wing & Veggie Sheet Pan Bake

Buffalo Wing & Veggie Sheet Pan Bake

A delicious one pan meal. Packed with juicy chicken, tender veggies, and flavorful with each bite. A convenient meal for any day of the week.

Prep Time

10 mins

Cook Time

40 mins

servings

6

Made With:

Take Out Classic Buffalo Crispy Chicken Wings, Frozen - 16 oz

Ingredients

  • • 1 pack of Foster Farms Take Out Classic Buffalo Crispy Chicken Wings
  • • 1 Red Bell Pepper, Sliced
  • • 1 Zucchini, Sliced into Half-moons
  • • 1 Red Onion, Cut into Wedges
  • • 1 Cup Baby Carrots, Halved
  • • 1 Medium Sweet Potato, Cubed
  • • 2 Tablespoons Olive Oil
  • • Salt & Pepper
  • • 1 Tablespoon Honey
  • • Juice of 1/2 Lime
  • • Chopped Cilantro (for garnish)

Directions

1

Preheat oven to 400°F.

2

Prep veggies: Toss bell pepper, zucchini, onion, carrots, and sweet potato in olive oil, salt, and pepper.

3

Spread veggies on a sheet pan. Bake for 15 minutes.

4

Add wings on top of the veggies. Return to oven and bake another 20–25 minutes until veggies are tender and wings are heated through.

5

Take wings from sheet, toss in sauce from package (thawed in warm water) just before serving, return wings to sheet.

6

Toss wings and veggies in sauce from package (thawed in warm water) just before serving.

7

Drizzle with honey and lime juice. Garnish with cilantro.

8

Serve directly from the pan or plate family-style.

Recipe credit: @feastingnotfasting

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