Chicken Wings in Creamy Buffalo Sauce with Bacon and Brussels Sprouts
Savory chicken wings in a spicy creamy buffalo sauce with a side of pan-roasted brussels sprouts and crispy bacon.
- 1 dozen chicken wings bone in; skin on
- ½ cup Frank’s Red Hot Sauce
- ½ cup mayonnaise
- 2 tablespoons olive oil
- 1 pound brussels sprouts ends trimmed and quartered
- 8 slices bacon cooked
- Kosher salt and pepper to taste
Heat oven to 400 degrees. Set a wire rack or broiling pan inside a rimmed baking sheet.
Sprinkle wings with salt and pepper and bake until skin is crispy and cooked through, about 45 minutes.
Meanwhile, combine hot sauce and mayonnaise, whisking until smooth.
Toss cooked wings in mayo hot sauce until well coated.
Heat olive oil in large skillet over medium-high heat. Add brussels sprouts and saute until browned and crispy, about 10 minutes.
Crumble bacon and sprinkle over cooked brussels sprouts. Season to taste with salt and pepper.
To serve, plate 3 wings with ¼ cup sauce and ½ cup brussels sprouts.