Ranch-Chipotle Chicken Wings
- Total: 3 hr 15 min
- Prep: 30 min
- Inactive: 2 hr
- Cook: 45 min
- Yield: 8 servings
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- Total: 3 hr 15 min
- Prep: 30 min
- Inactive: 2 hr
- Cook: 45 min
- Yield: 8 servings
Ingredients
1/2 cup mayonnaise
1 tablespoon apple cider vinegar
1 teaspoon sugar
1 teaspoon chipotle hot sauce
1 tablespoon chopped fresh chives
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
Directions
- 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.
