Our wings are broiled rather than deep-fried, which reduces greasiness and calories. Served with a side of sauced-up cauliflower to help tone down the spiciness and sneaking a few extra vegetables into game day makes this sheet-pan dinner just as healthy as it is delicious. Source: EatingWell Magazine, January/February 2019

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Ingredients

Directions

  • Preheat oven to 425 degrees F. Place a wire rack on a rimmed baking sheet.

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  • Toss cauliflower with oil in a large bowl. Combine dill, garlic powder, onion powder and salt in a small bowl. Sprinkle the mixture over the cauliflower and toss to coat. Arrange in an even layer on one side of the wire rack. Arrange chicken on the other side.

  • Bake until the cauliflower is tender, about 20 minutes. Remove from oven and transfer the cauliflower to a plate. Increase oven temperature to broil. Broil the chicken 8 inches from the heat source, turning once halfway through, until browned and an instant-read thermometer inserted in the thickest part registers 165 degrees F, 8 to 10 minutes.

  • Meanwhile, combine hot sauce, ketchup, vinegar, butter and pepper in a large saucepan. Heat over medium-low until the butter melts, about 2 minutes. Cover and remove from heat.

  • Add the chicken to the sauce and toss to coat. Sprinkle with celery and serve with the cauliflower.

Nutrition Facts

280 calories; 18.6 g total fat; 110 mg cholesterol; 770 mg sodium. 10.5 g carbohydrates; 18.6 g protein; Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 1
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Rating: 5 stars
01/12/2019
Easy and tasty five stars! Don't skip the celery garnish; it made the dish. I followed the recipe to the tee except used chicken thighs (therefore cooked longer). Thanks for this one the kids loved it too. Read More