Oven-Fried Buffalo Wings with String Beans Almondine and Spiced Sweet Potato Fries

Oven-Fried Chicken Wings

Thorough drying and an elevated rack let the skin render and crisp without breading. Tossing with sauce only at the end preserves that texture.

Ingredients

• 3 lb chicken wings, separated into flats and drumettes, tips removed
• 2 tsp Diamond Crystal kosher salt, or 1 teaspoon fine sea salt
• 1/2 tsp black pepper
• 1 tsp avocado oil, for the rack

Instructions

1. Pat the wings very dry and season with salt and pepper. For the crispest skin, arrange on a rack over a tray and refrigerate uncovered for 8–24 hours. If cooking immediately, dry particularly thoroughly.
2. Heat the oven to 450°F with racks in the upper and lower thirds. Lightly oil an oven-safe wire rack set over a rimmed baking sheet.
3. Arrange the wings on the rack with space between them. Roast on the upper oven rack for 45–55 minutes, turning after 25 minutes, until deeply golden and the skin is crisp. Rotate the tray as needed for even browning.
4. Check several large pieces away from the bone: chicken must reach at least 165°F, and wings are generally more tender at 175–185°F.
5. Transfer to a large bowl and toss with enough warm Buffalo sauce to coat lightly. Serve immediately, with remaining sauce alongside.

Notes

• Avoid crowding the wings; use a second tray if necessary and allow extra time when roasting multiple trays.

Buttery Buffalo Sauce

Butter softens the chile heat while preserving the sharp vinegar character of classic Buffalo sauce. Gentle heat keeps the coating cohesive.

Ingredients

• 1/2 cup gluten-free cayenne pepper hot sauce
• 4 tbsp unsalted butter, cubed
• 1/4 tsp garlic powder

Instructions

1. Warm the hot sauce and garlic powder in a small saucepan over low heat until steaming lightly, without boiling.
2. Remove from the heat and whisk in the butter a few cubes at a time until smooth.
3. Keep just warm until the wings are ready. Whisk again before tossing.

Notes

• If the sauce separates, take it off the heat and whisk in a teaspoon of warm water.

String Beans Almondine

Brief blanching keeps the beans green and tender-crisp. Toasted almonds add crunch, while butter and lemon round out the beans without competing with the wings.

Ingredients

• 1 1/4 lb green string beans, stem ends trimmed
• 1/3 cup raw almonds, roughly chopped
• 1 tbsp ghee
• 1 tbsp unsalted butter
• 2 tsp fresh lemon juice, plus more to taste
• to taste salt and freshly ground black pepper

Instructions

1. Bring a large pot of salted water to a boil. Prepare a bowl of ice water.
2. Blanch the beans for 3–5 minutes, until bright green and just tender with a little bite. Transfer to the ice water, then drain and dry well.
3. Toast the almonds in a dry wide skillet over medium-low heat for 3–5 minutes, stirring frequently, until golden and fragrant. Transfer to a small bowl.
4. Add the ghee to the skillet over medium-high heat. Add the dry beans and sauté for 3–4 minutes, tossing until hot with a few lightly blistered spots.
5. Reduce the heat to low and add the butter. Toss until melted, then remove from the heat and add the lemon juice and most of the almonds. Season with salt and pepper and scatter the remaining almonds over the top.

Notes

• Dry the blanched beans thoroughly so they sauté rather than steam.

Roasted Sweet Potato Fries with Secret Spice Mix

Skin-on wedges hold their shape while their cut faces caramelize. A restrained spice coating adds savory depth without masking the sweet potatoes.

Ingredients

• 2 lb orange-fleshed sweet potatoes, scrubbed
• 2 tbsp avocado oil
• 2 tsp gluten-free savory spice blend: use the Noma Projects mix if available and verified gluten-free, or the fallback blend in notes
• 3/4 tsp fine sea salt, reduced if the spice mix contains salt

Instructions

1. Heat the oven to 450°F. Cut the sweet potatoes lengthwise into wedges or thick fries about 1/2 inch thick at their widest point.
2. Toss with the oil, spice blend, and salt. Spread over a large metal baking sheet in one layer with a cut face down and space between pieces.
3. Roast on the lower oven rack for 20 minutes. Turn the wedges and rotate the tray, then roast for another 10–20 minutes until browned at the edges and completely tender inside.
4. Taste and adjust the salt. Serve promptly, leaving the fries uncovered so their surfaces stay as dry as possible.

Notes

• Fallback blend: combine 3/4 teaspoon smoked paprika, 1/2 teaspoon ground coriander, 1/2 teaspoon garlic powder, and 1/4 teaspoon black pepper. This is a practical seasoning, not a reproduction of the secret blend.
• Sweet potato fries will have tender centers and caramelized edges rather than the brittle crunch of deep-fried potatoes.

Overall Timing / Workflow

The wings start first, the sweet potatoes join partway through, and the beans finish on the stove just before serving.

Instructions

1. The night before, if possible, salt the wings and refrigerate them uncovered on a rack.
2. 0:00 — Heat the oven to 450°F. Prepare the wing tray and sweet potato wedges.
3. 0:10 — Put the wings on the upper rack. Start a pot of salted water for the beans.
4. 0:25 — Put the sweet potatoes on the lower rack. Blanch, chill, drain, and dry the beans; toast the almonds.
5. 0:35 — Turn the wings and rotate their tray. Prepare the Buffalo sauce over low heat.
6. 0:45 — Turn the sweet potatoes and rotate their tray. Check both trays for browning.
7. 0:50 — Begin sautéing the beans. Check wing temperatures and continue roasting as necessary.
8. 1:00–1:05 — Remove the finished wings and sweet potatoes. Finish the beans with butter and lemon, toss the wings lightly with sauce, and plate.

Notes

• If a tray finishes early, hold it uncovered in a warm spot for a few minutes. Sauce the wings only when ready to serve.

Plating

Keeping the three components in distinct piles preserves the crisp edges and lets each flavor remain clear.

Instructions

1. Divide the wings among four warmed plates.
2. Place the sweet potato fries alongside rather than beneath the wings so they do not absorb the sauce.
3. Add the string beans in a generous pile and spoon the toasted almonds remaining in the skillet over them.
4. Serve any extra Buffalo sauce separately.

Leftover Path

Separate storage and dry-heat reheating give the wings and fries their best chance of recovering some crispness.

Instructions

1. Refrigerate the wings, beans, sweet potatoes, and any extra sauce in separate airtight containers within 2 hours. Use within 3–4 days.
2. Reheat wings on a rack in a 400°F oven for 15–20 minutes, until the centers reach 165°F. Add a little gently warmed sauce after reheating if desired.
3. Reheat the sweet potatoes in a single layer in the same oven for 10–15 minutes, watching their already-browned edges.
4. Warm the beans briefly in a skillet over medium heat, adding a small splash of water if needed. Avoid prolonged cooking.