Name: Ranch-Chipotle Chicken Wings
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT3H15M0.000S
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.

Photograph by Christopher Testani

Courtesy of Food Network Magazine

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Ranch-Chipotle Chicken Wings

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