Description
Chipotle Ranch Chicken Wings are dry-rubbed with a simple spice blend and then baked to perfection in a hot oven. No frying involved!
Ingredients
- 2 Tablespoons Garlic Powder
- 2 Tablespoons Onion Powder
- 1 teaspoon Chipotle Chili Powder
- 2 teaspoons Dried Dill
- Salt And Black Pepper
- 2 cups Buttermilk
- 2 Tablespoons Chipotle Hot Sauce
- 4 pounds Chicken Wings And Drumettes
- ½ cups Mayonnaise
- ¼ cups Plain Greek Yogurt
- 2 Tablespoons Sour Cream
- 1-½ Tablespoon Apple Cider Vinegar
- 1 Tablespoon Sugar
- 1 teaspoon Fresh Chives, Chopped (plus Extra For Garnish If Desired)
- 1 teaspoon Fresh Dill, Chopped
Preparation
Note the wings require inactive chill/marinating time of 4 hours.
In a small bowl, whisk together the garlic powder, onion powder, chipotle chili powder, dried dill and a generous dash of salt and black pepper. Set aside.
In a large bowl, whisk together the buttermilk, half of the hot sauce and 1 tablespoon of the spice mix. Add the wings to the bowl and toss to coat. Cover and refrigerate for at least 4 hours or up to overnight. Remove from fridge, drain completely and set aside.
Preheat your oven to 425 F and line a large rimmed baking sheet with foil. Spray generously with a non-stick spray.
Into a large bowl, add all but 1 tablespoon of the remaining spice mix. Add the wings and toss to evenly coat. Pour the wings onto the prepared baking sheet and space apart evenly. Bake for 45-50 minutes or until brown and crispy, flipping the chicken wings at the 35 minute mark.
While your wings are baking prepare your chipotle ranch dressing. In a medium bowl, whisk together the mayo, Greek yogurt, sour cream, vinegar, sugar, chives, dill, remaining half of the hot sauce and remaining 1 tablespoon of spice mix. Cover and refrigerate until you are ready to serve.
Serve the chipotle ranch wings with a garnish of fresh chives and the chipotle ranch dressing. Enjoy!
