So crispy, so sticky, so finger-licking amazing!!! Plus, the homemade Ranch? MIND BLOWN. Pass the beer, please!!!
5 stars (10 ratings)
Ingredients
3poundschicken wings or drumettes
Kosher salt and freshly ground black pepper, to taste
1 ½tablespoonsbaking powder
½cuptomato sauce
⅓cuphot sauce, such as Cholula
¼cuphoney
2tablespoonsunsalted butter
2teaspoonsWorcestershire sauce
½teaspoononion powder
½teaspoongarlic powder
For the Ranch dipping sauce
½cupsour cream
¼cupbuttermilk
2tablespoonsmayonnaise
⅓cupchopped fresh chives
2tablespoonschopped fresh dill
¼teaspoononion powder
¼teaspoongarlic powder
Kosher salt and freshly ground black pepper, to taste
Instructions
Preheat oven to 425 degrees F. Coat a wire rack with nonstick spray and place on a baking sheet lined with aluminum foil; set aside.
Using paper towels, pat wings dry. In a large bowl, combine wings, 1 1/2 teaspoons salt, 1 teaspoon pepper and baking powder.
Place wings onto the prepared baking sheet and bake for 40-45 minutes, using metal tongs to turn at halftime.
In a small saucepan over medium low heat, combine tomato sauce, hot sauce, honey, butter, Worcestershire, onion powder and garlic powder. Bring to a boil; reduce heat and simmer, stirring constantly, until slightly thickened, about 15-20 minutes.
In a large bowl, combine wings and half the tomato sauce mixture. Place wings onto the prepared baking sheet and bake, turning once, until glossy and lightly caramelized, about 5-7 minutes. Stir in remaining tomato sauce mixture.
Serve immediately with Ranch dipping sauce.
For the Ranch dipping sauce
In a medium bowl, whisk together sour cream, buttermilk, mayonnaise, chives, dill, onion powder and garlic powder; season with salt and pepper, to taste. Place in the refrigerator until ready to serve.