Mouthwatering and perfect for any crowd, these wings unite Smoky heat and ranch.
- 1 tablespoon plus 1 teaspoon onion powder
- 1 tablespoon garlic powder
- 1 1/2 teaspoons dried dill
- Kosher salt and freshly ground pepper
- 3 pounds chicken wings, split at the joints (tips removed)
- 1 1/2 cups plus 2 tablespoons buttermilk
- 1 small onion, sliced into thick rings
- Vegetable oil, for brushing
- 1/2 cup mayonnaise
- 1 tablespoon apple cider vinegar
- 1 teaspoon sugar
- 1 teaspoon chipotle hot sauce
- 1 tablespoon chopped fresh chives
- Combine the onion powder, garlic powder, dried dill, 1 teaspoon salt and 1/2 teaspoon pepper in a small bowl. Put the wings in a large bowl and toss with 1 1/2 cups buttermilk, the onion slices and 1 teaspoon of the spice mix; cover and refrigerate 2 hours. Drain well, discarding the onion.
- Preheat the oven to 425 degrees F. Brush a rimmed baking sheet with vegetable oil. Toss the wings with all but 1 teaspoon of the remaining spice mix and spread on the baking sheet. Roast until browned and crisp, about 45 minutes.
- Meanwhile, make the ranch-chipotle sauce: Combine the mayonnaise, the remaining 2 tablespoons buttermilk, the vinegar, sugar, hot sauce and chives in a bowl. Add the reserved 1 teaspoon spice mix and season with salt. Cover and refrigerate until ready to serve.
- Transfer the wings to a platter and serve with the sauce.
Photograph by Christopher Testani
Recipe courtesy of Food Network Magazine