Spicy Buffalo Wings with Chive and Peppercorn Ranch Dipping Sauce
Serves 2
ABOUT THE FLAVOUR ORIGIN
All the things you love about classic pub-style Buffalo wings — the crunch, the heat, the bold buttery cayenne hot sauce, but made with plants! There’s even a homemade peppercorn ranch sauce to dip your carrot and celery sticks.
Ingredients
Chive and Peppercorn Ranch Dipping Sauce
⅓ cup egg-free mayo
½ tsp. Dijon mustard
1 tbsp. fresh squeezed lemon juice
½ tsp. onion powder
1 tbsp. fresh chives, finely chopped
¼ tsp. sea salt
½ tsp. coarsely ground black peppercorns
1 pkg. Field Roast Plant-Based Buffalo Wings
1 tbsp. buttery plant-based spread
2 cobs roasted corn, halved, hot and buttered
1 lime, cut into wedges
Preparations
To prepare the Chive and Peppercorn Ranch Dipping Sauce, place the egg-free mayo in a small bowl. Whisk in the Dijon mustard, lemon juice, onion powder, chives, salt and pepper. Set aside.
To prepare the Field Roast Plant-Based Buffalo Wings on the stovetop, melt the buttery spread in a non-stick skillet over medium-heat. Spread out the wings and cook, turning occasionally, until crispy, golden and hot, about 5 to 6 minutes. Remove the skillet from the heat and add the package of defrosted Buffalo hot sauce (sauce can be defrosted quickly by placing package in a small bowl of hot water). Stir gently to evenly coat the wings.
With tongs, remove the Buffalo wings from the skillet and place on a serving platter (or a baking sheet for fun) along with the hot buttered roasted corn and the lime wedges for squeezing. Spoon the remaining Buffalo hot sauce from the skillet into a small serving bowl. Serve alongside the chive and peppercorn ranch to dip the wings.
