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ImpossibleTM Buffalo "Chicken" Nuggets Made From Plants

Chef J Michael Melton
A tray with juicy Impossible Chicken Nuggets Made From Plants, coated in Buffalo Sauce, with ranch dressing for dipping and celery and carrot sticks.
  • 4Servings
  • Super Easy
  • 8Ingredients
  • 10 minPreparation
  • 20 minCooking
  • 30 Total TimeTotal Time

Originally invented in a bar in Buffalo, NY back in the 1960s (no, it's not named after bison), Buffalo chicken wings are an American classic—now made with crispy, tender Impossible™ "Chicken" Nuggets Made From Plants.

8 Ingredients

Check out the recipe ingredients to build your shopping list!

  • 20 Impossible™ "Chicken" Nuggets Made From Plants
  • 3 Celery Stalks
  • 3 Large Carrots
  • 1 Cup Hot Sauce
  • 3/4 Cup unsalted butter
  • 2 Tablespoons white vinegar
  • 1/2 Teaspoon Worcestershire Sauce Or Soy Sauce
  • 1/4 Cup Ranch Dressing
4 steps
  1. Bake the Nuggets

    Preheat oven to 191°C. Arrange frozen nuggets on baking sheet. Bake for 11-13 minutes or until golden brown. Try frying them if you'd prefer!

  2. Make it Saucy

    While the nuggets are baking, make the buffalo sauce. Add hot sauce, butter, white vinegar, and Worcestershire sauce (or soy sauce as a plant-based alternative) to a small sauce pot. Whisk over medium heat, and bring sauce to a simmer. Cook for 5-8 minutes, stirring occasionally, until slightly reduced. Remove from heat. Alternatively, use a 12 ounce bottle of your favorite prepared buffalo sauce! Heat the sauce in a pot before mixing with the nuggets.

  3. Buffalo Those Nuggets

    Add the nuggets to a large bowl. Add the hot buffalo sauce to the nuggets, and toss together until nuggets are fully coated. Serve immediately with celery and carrot sticks, and ranch dressing. Enjoy!

  4. Prep the Veggies

    Wash the celery and carrots, and peel the carrots. Cut into approximately 1/2 inch square x 4 inch sticks.

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