Place the brussels on a baking sheet. Toss with the olive oil and a big pinch of salt and pepper. Roast for 15 to 20 minutes, or until golden. If your brussels are smaller, you may need to roast for less time! I like to make sure mine get a few golden crispy bits for texture.
Remove the pan from the oven and drizzle with 2 to 3 tablespoons of wing sauce. Cover with half of the crumbled cheese. Place the pan back in the oven for 5 minutes, so the sauce and cheese warms up.
Remove the pan and drizzle with more wing sauce. Top with the remaining cheese. Sprinkle on the chopped cilantro, chives and green onions. Top with pickled onions, drizzle with ranch if you’d like and serve!