Recipe courtesy of Amy Kritzer Becker

Honey Horseradish Wings with Dijon Ranch

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  • Level: Easy
  • Total: 14 hr 20 min (includes marinating time)
  • Active: 30 min
  • Yield: 6 servings
Honey horseradish wings are a little sweet and a little spicy, and the perfect Rosh Hashanah appetizer when dipped in Dijon ranch. The wings are baked but very crispy, thanks to a baking powder dredge and a slow roast in the oven. Note: Make sure your baking powder is aluminum free for the best tasting wings. To keep things kosher, substitute the non-dairy items listed for the dairy, and make sure your cream-style horseradish sauce does not contain dairy.


Wing Prep:

Dijon Ranch:

Wing Sauce:


  1. For the wing prep: The day before you are going to make the wings, prep them. Dry the wings very well and place in a large bowl. In a small bowl, combine the salt and baking powder. Sprinkle over the wings and toss evenly.
  2. Line two baking sheets with aluminum foil and top with racks. Place the wings over the racks, making sure they do not touch. Refrigerate for 12 hours or overnight. 
  3. For the Dijon ranch: Whisk the mayonnaise, sour cream, lemon juice, Dijon mustard and buttermilk together in a medium bowl. Then add the dried dill, garlic powder, onion powder, dried parsley, salt and pepper and whisk again. Cover and store in the refrigerator until ready to use. You can make the Dijon ranch up to 5 days ahead of time. Garnish with the parsley or green onions before serving, if desired. 
  4. When ready to make the wings, position oven racks in the center and top third of the oven and preheat the oven to 250 degrees F. 
  5. Bring the wings to room temperature. Dry them off again to remove any moisture. This yields the crunchiest wings. 
  6. Roast the wings on the rack-lined baking sheets, flipping them halfway through and switching the pan rack positions for even roasting, for 1 hour.  
  7. After an hour, increase the oven temperature to 425 degrees F and roast, flipping the wings halfway through and switching the pan rack positions, until golden brown and crispy, 45 to 50 more minutes. Remove them from the oven and let them rest a few minutes to crisp up more. 
  8. For the wing sauce: When the wings are nearly ready, melt the butter and honey in a small saucepan. Bring to a simmer and simmer until a thick honey consistency, about 10 minutes. If it gets too thick, you can add a little water. Remove from the heat and cool slightly. Add the horseradish, salt and pepper and mix to combine.  
  9. Toss the wings in the sauce and serve immediately with the Dijon ranch and apple slices, if desired.