Oven-Fried Buffalo Wings, Crispy Artichokes, Sweet Potato Fries & Chocolate Avocado Pudding

Oven-Fried Chicken Wings

Thoroughly dried skin, a little baking powder, and a raised rack produce crisp wings without deep-frying. A light coating of sauce preserves their texture.

Ingredients

• 3 lb chicken wings, separated into flats and drumettes, tips removed
• 1 tbsp gluten-free, aluminum-free baking powder, not baking soda
• 1 tsp fine sea salt
• 1/2 tsp freshly ground black pepper

Instructions

1. Pat the wings very dry. For the crispest skin, refrigerate uncovered on a rack for 8–24 hours.
2. Heat the oven to 425°F. Line a rimmed sheet pan with foil and set an oven-safe wire rack over it.
3. Mix the baking powder, salt, and pepper, then toss thoroughly with the wings. Arrange on the rack with space between the pieces.
4. Roast for 45–55 minutes, turning after 25 minutes, until deeply golden and crisp. Check several pieces away from the bone: they must reach at least 165°F; wings are generally more tender around 175–185°F.
5. Rest for 3 minutes, then toss with enough warm Buffalo sauce to coat lightly. Serve immediately with any remaining sauce on the side.

Notes

• Avoid crowding the rack; use a second pan if necessary and allow extra oven time.

Baton Rouge Buffalo Sauce

Butter rounds out the hot sauce's acidity and helps it cling to the wings. Gentle heat keeps the sauce emulsified.

Ingredients

• 1/3 cup Acid League Baton Rouge hot sauce, verified gluten-free
• 4 tbsp unsalted butter, cubed

Instructions

1. Warm the hot sauce in a small saucepan over low heat until steaming gently, not boiling.
2. Remove from the heat and whisk in the butter a few cubes at a time until glossy.
3. Taste before adding any salt. Keep warm, whisking again just before tossing with the wings.

Notes

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

Crispy Roasted Artichokes with Lemon and Thyme

Steaming tenderizes the hearts before roasting crisps the cut faces and leaf edges. Lemon and thyme keep the rich, earthy artichokes bright.

Ingredients

• 2 large globe artichokes
• 1 lemon, halved
• 3 tbsp extra-virgin olive oil
• 8 sprigs fresh thyme
• 1/2 tsp fine sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Trim the artichoke stems to about 1 inch and peel their tough exterior. Remove tough outer leaves, cut off the top inch, and snip sharp leaf tips. Rub cut surfaces with lemon.
2. Halve lengthwise and scoop out the fuzzy chokes and prickly inner leaves with a spoon.
3. Steam the halves over simmering water for 25–35 minutes, until a knife enters the thickest part of the heart with little resistance. Drain cut-side down, then pat dry thoroughly.
4. Heat the oven to 425°F. Coat the artichokes with olive oil, salt, and pepper, working a little oil between the leaves. Arrange cut-side down on a metal sheet pan.
5. Roast for 20 minutes. Turn cut-side up, tuck thyme around the halves, and roast another 5–10 minutes until the edges are crisp and the cut faces are browned.
6. Squeeze a little fresh lemon over the hearts just before serving.

Notes

• Eat the hearts and tender leaf bases; scrape the flesh from tougher leaves with your teeth and discard the fibrous portions.
• Artichokes can be steamed earlier in the day and refrigerated. Dry well before roasting.

Roasted Sweet Potato Fries

Thick, evenly cut wedges develop browned edges while keeping their centers creamy. Generous spacing prevents steaming.

Ingredients

• 2 lb orange-fleshed sweet potatoes, scrubbed
• 2 tbsp avocado oil
• 3/4 tsp fine sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Heat the oven to 425°F. Cut the sweet potatoes lengthwise into skin-on wedges about 1/2–3/4 inch thick.
2. Toss with avocado oil, salt, and pepper. Spread on a large metal sheet pan with a flat cut face against the pan and space between the wedges.
3. Roast for 30–40 minutes, turning after about 20 minutes, until browned on both cut faces and tender inside. Rotate the pan if the edges cook unevenly.
4. Serve promptly; do not cover, which softens the browned surfaces.

Notes

• Aim for deep caramelization rather than blackened tips; remove thinner wedges early.

Lemon-Herb Yogurt Dip

Thick yogurt provides a cool, tangy counterpoint to the wings and a simple dip for the artichoke leaves.

Ingredients

• 3/4 cup plain full-fat Greek yogurt
• 1 tbsp extra-virgin olive oil
• 2 tsp fresh lemon juice
• 1/2 tsp finely grated lemon zest
• 1 tbsp finely chopped chives
• 1 tbsp finely chopped flat-leaf parsley
• 1/2 small clove garlic, finely grated
• 1/4 tsp fine sea salt, plus more to taste

Instructions

1. Stir all ingredients together until smooth and flecked with herbs.
2. Refrigerate until serving. Taste again after 15 minutes and adjust the lemon or salt as needed.

Chocolate Avocado Pudding with Dates, Pomegranate, Coconut and Chocolate Persimmon

Avocado makes a dense, silky chocolate pudding without cream, while dates supply sweetness and body. Juicy fruit, toasted coconut, and cacao nibs contrast with the rich base.

Ingredients

• 2 large ripe avocados, about 300 g flesh
• 1/2 cup unsweetened cocoa powder
• 6 soft Medjool dates, pitted, for the pudding
• 1/3 cup unsweetened coconut milk, plus a little more as needed
• 1 tsp vanilla extract
• 1/8 tsp fine sea salt
• 4 Medjool dates, pitted and sliced, for serving
• 2 ripe, non-astringent chocolate persimmons, seeds removed and flesh cut into bite-size pieces
• 1/2 cup pomegranate arils
• 1/3 cup unsweetened coconut flakes
• 2 tbsp cacao nibs

Instructions

1. If the six dates for the pudding are firm, soak them in hot water for 10 minutes, then drain well.
2. Blend the avocado flesh, cocoa, six dates, coconut milk, vanilla, and salt in a high-speed blender or food processor. Scrape down repeatedly and blend until completely smooth, adding coconut milk a tablespoon at a time only as needed. Keep the consistency thick and scoopable.
3. Taste and blend in another date if needed for sweetness. Transfer to a covered container and refrigerate for at least 1 hour.
4. Toast the coconut flakes in a dry skillet over medium-low heat for 4–6 minutes, stirring often, until pale golden. Transfer immediately to a plate and cool.
5. Scoop the pudding into four small bowls. Arrange the sliced dates, persimmon, pomegranate, toasted coconut, and cacao nibs in separate clusters around it.

Notes

• Chocolate persimmons should taste sweet, not drying or puckery. If unavailable, ripe Fuyu persimmons provide a similar firm texture.
• Avoid overripe or bruised avocados, whose flavor becomes more noticeable after chilling.

Overall Timing / Workflow

Make the cold components first, then stagger the oven work so the wings and fries finish together. The artichokes tolerate a brief rest and quick re-crisping.

Instructions

1. The day before, optionally dry the wings uncovered in the refrigerator.
2. 0:00 — Make the pudding and refrigerate. Toast the coconut, prepare the dip, and refrigerate it.
3. 0:20 — Trim and steam the artichokes. Heat the oven to 425°F while they cook.
4. 0:50 — Dry and season the steamed artichokes, then roast for 25–30 minutes. Meanwhile, prepare the wings and cut the sweet potatoes.
5. 1:15 — Remove the artichokes and leave uncovered. Put the wings in the oven on the upper-middle rack.
6. 1:30 — Put the sweet potato wedges on the lower-middle rack. Turn the wings at their halfway point; rotate and turn the fries as needed.
7. 1:55 — Make the Buffalo sauce and check both oven trays. Allow extra time if the shared oven slows browning.
8. 2:00–2:10 — Remove cooked wings and fries. Return the artichokes to the hot oven for 3–5 minutes while the wings rest, then sauce the wings and serve.
9. After dinner, cut the persimmons and assemble the chilled pudding bowls.

Notes

• Allow roughly 2 hours from starting the cold components to serving dinner. Use separate pans for raw chicken and vegetables, and keep the wing pan above the vegetable pan with its drippings fully contained.

Plating

Keeping the crisp components separate from the dip preserves their texture and makes the artichokes easy to eat.

Instructions

1. Arrange the wings on one side of each large plate, with sweet potato wedges beside them and an artichoke half at the bottom.
2. Add a generous spoonful of lemon-herb dip beside the artichoke rather than beneath the hot food. Include a few roasted thyme sprigs and provide a bowl for discarded leaves.
3. Serve the dessert separately in small bowls, keeping the colorful fruit and crisp toppings visible around the chocolate pudding.

Leftover Path

Separate storage and dry-heat reheating restore texture without overcooking the vegetables. Dessert toppings stay crisp when kept apart from the pudding.

Instructions

1. Refrigerate wings, artichokes, fries, and dip in separate containers within 2 hours. Use the cooked savory components and dip within 3–4 days.
2. Reheat wings on a rack at 375°F for about 15–20 minutes, until they reach 165°F. Reheat fries and artichokes on a separate tray for 10–15 minutes, checking for crisp edges.
3. For another meal, pull leftover chicken from the bones and serve with chopped artichoke hearts and the lemon-herb dip over crisp greens.
4. Keep pudding covered and refrigerated for up to 2 days. Store fruit separately in the refrigerator and coconut and cacao nibs airtight at room temperature; assemble just before eating.