Try this vegetarian recipe in lieu of wings.
“This healthier play on buffalo wings swaps in roasted sweet potatoes for the chicken, making it vegetarian-friendly and high in beta-carotene and vitamin C,” says Denver-based recipe developer Julia Heffelfinger. It also uses tahini as the base for the dip in place of mayo or buttermilk, which gives you the same complex creaminess, without the added fat. Pro tip: Don’t overcrowd your potatoes, if they’re too close to each other on the baking sheet they won’t get as crisp.
Serves 6