Buffalo Wings with Ranch Dressing
Category
Appetizers
Servings
4
Cook Time
30 minutes
Ingredients
2 pounds chicken wings
- Salt & freshly ground pepper
- Celery and carrot sticks, for serving
- 3/4 cup Frank’s Red Hot Sauce
- 4 tablespoons unsalted butter, melted
- 1 teaspoon white vinegar
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- Dash of Worcestershire sauce
- ½ cup mayonaise
- ¼ cup sour cream
- ¼ cup buttermilk
- 1 teaspoon white vinegar
- 1 tablespoon chives
- 1 tablespoon parsley
- ¼ teaspoon onion powder
- ¼ teaspoon granulated garlic
- 1/2 teaspoon celery salt
- 1/4 teaspoon white pepper
- 1/4 teaspoon dill weed
- 1 clove garlic, finely grated
- Salt, to taste
-
Blender
Buffalo Sauce
Ranch Dressing
Equipment
Directions
To make the ranch dressing, in a small bowl, whisk together all ingredients until smooth. Add salt to taste. Set aside to allow flavors to meld.
Using a sharp knife separate the drumettes from the flats and wingtips. Set wingtips aside. Season with salt & pepper to taste and mix well!
Place drumettes and flats in a single layer in the air frying basket. Select the WINGS preset and cook at 450°F for 10 minutes. Flip wings, then cook 5 minutes more until wings are deep golden and the meat has begun to pull away from the bone. Set aside.
Blend hot sauce, melted butter, vinegar, onion powder, garlic powder, and Worcestershire sauce using a blender until smooth.
When the wings have finished cooking, transfer to a bowl. Add sauce, ¼ cup at a time, and toss to coat.
Serve with celery, carrots, and ranch. Dip and enjoy!
Recipe Note
Chef’s Tip:
For extra crispy wings, add a ½ teaspoon of baking powder to the salt and pepper when seasoning your wings!
*Save your wingtips in the freezer for making chicken stock!
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