Buffalo Wings with Ranch Sauce

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Happy Sunday! I hope you enjoyed your weekend as much as I did. :)

It was a busy weekend (as always!). On Friday evening I ran to the grocery store and these chicken wings were on sale. I had never made chicken wings at home before, but was up for the adventure.

If you have ever bought whole chicken wings before, you know you need to cut them apart. If you know me, you know I don’t deal well with raw meat. In fact, I hate it. Thus why I was a vegetarian for a good chunk of my early 20’s (and thus why the fiancé always handles the meat in our household!). Although I enjoyed my time being vegetarian, I knew I was lacking protein. Not to mention I was dying for some bacon. Yep, that’s what got me to cave in the end. Delicious thick cut bacon. Mmmmm…

When I first met the fiancé I really wasn’t eating meat. Boy did that change (but for the good!). By now we’ve struck a good balance of making meat centered and non-meat centered meals (although most nights we have meat at dinner!). On the bright side, I definitely eat less carbs now that I eat more protein. Not to mention I feel fuller and more satisfied. And we always buy organic meat when possible, so I know it’s a) better for us and b) better for the animals.

So you can imagine me at home alone early Friday evening (the fiancé still at work) when I realized I had to cut the chicken wings apart! And it actually was fine. I was fine. And the chicken wing, it turned out alright too. :)

These wings were a hit, and we will definitely be making them again (maybe next time with an Asian twist)! A much healthier version to the fried kind you find in restaurants.

If you don’t feel like making your own Ranch (or prefer Blue Cheese!), I have posted the clean brands I like in this post here. In addition, my favorite all natural/organic sour cream brands are posted here.

Enjoy!

Buffalo Wings with Ranch Sauce

Ingredients:

Wings

(adapted from Alton Brown’s Buffalo Wings)

1 lb. whole chicken wings (1 lb. makes approximately 10 pieces)

paprika, for seasoning (optional)

dry mustard, for seasoning (optional)

garlic powder, for seasoning (optional)

2 TBSP butter

1/4 cup hot sauce

2 cloves garlic, minced

Ranch Dipping Sauce

(adapted from Ree Drummond’s Homemade Ranch)

1/2 cup all-natural or organic mayo

1/4 cup organic or all-natural sour cream

1 tsp dried dill

1/2 tsp paprika

1/2 tsp worcestershire sauce

1/4 tsp white vinegar

1/4 tsp garlic powder

salt and pepper, to taste

Directions

Wings

1) Using kitchen scissors or shears, remove tip and cut apart wing at joint. See following website for how-to: http://parentables.howstuffworks.com/chow/be-your-own-butcher-how-cut-chicken-wings.html .

2) Pour 1-inch of water in medium pot and place in steamer basket. Add in wings. Bring water to a boil, and then lower to medium heat. Cover and steam wings for 10 minutes.

3) Remove wings and carefully pat dry with paper towels. Place on a drying rack on top of a paper towel lined baking sheet. Stick in the fridge for 1 hour. Do not place wings directly on paper towels as they will stick!

4) Preheat oven to 425 degrees. Replace paper towels with parchment paper on baking sheet. Place wings on parchment paper. Season with paprika, dry mustard, and garlic powder.

5) Roast on middle rack in oven for 20 minutes. Turn wings and roast for another 20 minutes or until skin on both sides is golden brown.

6) As wings get close to finishing in oven, melt butter and garlic in medium size mixing bowl. Add in hot sauce and garlic.

7) Once done, remove chicken wings and place in bowl. Coat with sauce. Serve immediately.

Sauce

1) In small bowl, combine all ingredients. Taste as you go, adding more seasoning if desired.

2) Chill in fridge until wings are ready to eat.

IMG_20140321_192005 Crispy on the outside, tender on the inside. Mmm mmm.

Have a great week ya’ll!

Baked Buffalo Wings with Homemade Ranch Dipping Sauce
Recipe type: Appetizer
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Delicious baked Buffalo Wings with an all-natural homemade Ranch dipping sauce. A guilty pleasure you can feel good about!
Ingredients
  • 1 lb. whole chicken wings (1 lb. makes approximately 10 pieces)
  • paprika, for seasoning (optional)
  • dry mustard, for seasoning (optional)
  • garlic powder, for seasoning (optional)
  • 2 TBSP butter
  • ¼ cup hot sauce
  • ½ cup all-natural or organic mayo
  • ¼ cup organic or all-natural sour cream
  • 1 tsp dried dill
  • ½ tsp paprika
  • ½ tsp worcestershire sauce
  • ¼ tsp white vinegar
  • ¼ tsp garlic powder
  • salt and pepper, to taste
Instructions
  1. Using kitchen scissors or shears, remove tip and cut apart wing at joint. See following website for how-to:
  2. http://parentables.howstuffworks.com/chow/be-your-own-butcher-how-cut-chicken-wings.html
  3. Pour 1-inch of water in medium pot and place in steamer basket. Add in wings. Bring water to a boil, and then lower to medium heat. Cover and steam wings for 10 minutes.
  4. Remove wings and carefully pat dry with paper towels. Place on a drying rack on top of a paper towel lined baking sheet. Stick in the fridge for 1 hour. Do not place wings directly on paper towels as they will stick!
  5. Preheat oven to 425 degrees. Replace paper towels with parchment paper on baking sheet. Place wings on parchment paper. Season with paprika, dry mustard, and garlic powder.
  6. Roast on middle rack in oven for 20 minutes. Turn wings and roast for another 20 minutes or until skin on both sides is golden brown.
  7. As wings get close to finishing in oven, melt butter and garlic in medium size mixing bowl. Add in hot sauce and garlic.
  8. Once done, remove chicken wings and place in bowl. Coat with sauce. Serve wings immediately.
  9. In small bowl, combine all sauce ingredients. Taste as you go, adding more seasoning if desired.
  10. Chill in fridge until wings are ready to eat.