Honey Horseradish Wings with Dijon Ranch
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 966
- Total Fat
- 74
- Saturated Fat
- 27
- Carbohydrates
- 22
- Dietary Fiber
- 1
- Sugar
- 18
- Protein
- 54
- Cholesterol
- 394
- Sodium
- 1016
- Total: 14 hr 20 min (includes marinating time)
- Active: 30 min
Ingredients
Wing Prep:
4 pounds wings, separated into wingettes and drumettes, tips discarded
1 teaspoon kosher salt
2 tablespoons aluminum-free baking powder
Dijon Ranch:
1/2 cup mayonnaise
1/2 cup sour cream, Greek yogurt or more mayonnaise
1 tablespoon lemon juice
1 tablespoon Dijon mustard
3 tablespoons buttermilk or non-dairy milk substitute
1/2 teaspoon dried dill
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried parsley
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1 tablespoon fresh parsley leaves or diced green onion, for garnish, optional
Wing Sauce:
1/2 cup unsalted butter or vegan butter substitute, to keep things kosher
1/4 cup honey
1/4 cup cream-style horseradish sauce, such as Inglehoffer
1/2 teaspoon kosher salt, or to taste
1/4 teaspoon black pepper, or to taste
Apple slices, for serving, optional
Directions
- 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.
- 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.
- 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.
- 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.
- Bring the wings to room temperature. Dry them off again to remove any moisture. This yields the crunchiest wings.
- 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.
- 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.
- 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.
- Toss the wings in the sauce and serve immediately with the Dijon ranch and apple slices, if desired.