So crispy, so sticky, so finger-licking amazing!!! Plus, the homemade Ranch? MIND BLOWN. Pass the beer, please!!!
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| image credit damndelicious.net |
INGREDIENTS:
- 3 pounds chicken wings or drumettes
- Kosher salt and freshly ground black pepper, to taste
- 1 1/2 tablespoons baking powder
- 1/2 cup tomato sauce
- 1/3 cup hot sauce, such as Cholula
- 1/4 cup honey
- 2 tablespoons unsalted butter
- 2 teaspoons Worcestershire sauce
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
FOR THE RANCH DIPPING SAUCE
- 1/2 cup sour cream
- 1/4 cup buttermilk
- 2 tablespoons mayonnaise
- 1/3 cup chopped fresh chives
- 2 tablespoons chopped fresh dill
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- Kosher salt and freshly ground black pepper, to taste
DIRECTIONS:
- To make the Ranch dipping sauce, whisk together sour cream, buttermilk, mayonnaise, chives, dill, onion powder and garlic powder in a medium bowl; season with salt and pepper, to taste. Place in the refrigerator until ready to serve.
- Preheat oven to 425 degrees F. Coat a wire rack with nonstick spray and place on a baking sheet lined with aluminum foil; set aside.
- Using paper towels, pat wings dry. In a large bowl, combine wings, 1 1/2 teaspoons salt, 1 teaspoon pepper and baking powder.
- Place wings onto the prepared baking sheet and bake for 40-45 minutes, using metal tongs to turn at halftime.
- In a small saucepan over medium low heat, combine tomato sauce, hot sauce, honey, butter, Worcestershire, onion powder and garlic powder. Bring to a boil; reduce heat and simmer, stirring constantly, until slightly thickened, about 15-20 minutes.
- In a large bowl, combine wings and half the tomato sauce mixture. Place wings onto the prepared baking sheet and bake, turning once, until glossy and lightly caramelized, about 5-7 minutes. Stir in remaining tomato sauce mixture.
- Serve immediately with Ranch dipping sauce.
more detail recipe damndelicious.net
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