I grew up eating buffalo chicken wings, and we tried this ingenious supper version from Molly Gilbert’s Sheet Pan Suppers cookbook. The Buffalo chicken recipe is available here: http://fleurdelolly.blogspot.com/2015/04/sheet-pan-suppers-buffalo-chicken.html?m=1 and the charred romaine hearts recipe is here: http://fleurdelolly.blogspot.com/2015/04/sheet-pan-suppers-charred-romaine-with.html?m=1 (July 2016)
Our modifications: We increased basic cooking time from 30/35 mins to 40 mins. We also made extra buffalo sauce, increasing the ratio by 50% to ¾ cup hot sauce and 6 Tbsp melted butter. We garnished with carrot and celery sticks.
Cooking Adventures 