Food Network Magazine

Ingredients

  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 1 1/2 teaspoons dried dill
  • kosher salt
  • 3 pounds chicken wings (split at the joints, tips removed)
  • 1 1/2 cups buttermilk
  • 1 onion (small, sliced into thick rings)
  • vegetable oil (for brushing)
  • 1/2 cup mayo
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon sugar
  • 1 teaspoon hot sauce (chipotle)
  • 1 tablespoon chopped fresh chives

Directions

  1. Combine onion powder, garlic powder, dried dill, 1 tsp salt, and 1/2 tsp pepper in a small bowl. Put the wings in a large bowl and toss with 1 1/2 cups buttermilk, the onion slices, and 1 tsp of the spice mix; cover and chill 2 hours. Drain well, discarding the onion.
  2. Preheat the oven to 425F. Brush a rimmed baking sheet with vegetable 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.
  3. 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 tbsp spice mix and season with salt. Cover and chill until ready to serve.
  4. Transfer the wings to a platter and serve with the sauce.

NutritionView more

500Calories
Sodium16%DV390mg
Fat55%DV36g
Protein65%DV33g
Carbs3%DV10g
Fiber3%DV<1g

PER SERVING *

Calories500Calories from Fat320
% DAILY VALUE*
Total Fat36g55%
Saturated Fat8g40%
Trans Fat0g
Cholesterol140mg47%
Sodium390mg16%
Potassium410mg12%
Protein33g65%
Calories from Fat320
% DAILY VALUE*
Total Carbohydrate10g3%
Dietary Fiber<1g3%
Sugars4g8%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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