Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Ranch-Chipotle Chicken Wings
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- Total: 3 hr 15 min
- Prep: 30 min
- Inactive: 2 hr
- Cook: 45 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 491
- Total Fat
- 37 g
- Saturated Fat
- 9 g
- Carbohydrates
- 6 g
- Dietary Fiber
- 1 g
- Sugar
- 3 g
- Protein
- 32 g
- Cholesterol
- 196 mg
- Sodium
- 589 mg
- Total: 3 hr 15 min
- Prep: 30 min
- Inactive: 2 hr
- Cook: 45 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 491
- Total Fat
- 37 g
- Saturated Fat
- 9 g
- Carbohydrates
- 6 g
- Dietary Fiber
- 1 g
- Sugar
- 3 g
- Protein
- 32 g
- Cholesterol
- 196 mg
- Sodium
- 589 mg
Ingredients
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.
