3 lbs chicken wings, split at the joints (tips removed)
1 1/2 cup plus 2 Tbsp buttermilk
1 small onion, sliced into thick rings
oil for brushing
1/2 cup mayo
1 Tbsp apple cider vinegar
1 tsp sugar
1 tsp chipotle sauce
1 Tbsp chopped fresh chives
Instructions
Combine the onion powder, garlic powder, dried dill, 1 tsp salt and
1/2 tsp pepper in a large bowl and toss with 1 1/2 cups buttermilk,
the onion slices and 1 tsp of the spice mix; cover and refrigerate 2
hours. Drain well, discarding the onion.
Preheat the oven to 425. Brush a rimmed baking sheet with oil. Toss
the wings with all but 1 tsp 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 mayo, the
remaining 2 Tbsp buttermilk, the vinegar, sugar, hot sauce, and
chives in a bowl. Add the reserved 1 tsp spice mix and season with
salt. Cover and refrigerate until ready to serve.
Transfer the wings to a platter and serve with the sauce.
Originally Submitted
5/12/2015
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