Chicken Wings with Ranch Dipping Sauce

Chicken Wings with Ranch Dipping Sauce
Serves 5
My college roommate smothered almost everything on her plate with ranch dressing, and I still think of her whenever I am within a fork’s length of dill. If you love that ranch flavor as she did, you will find these nearly addictive. I think you’ll agree my ranch mix is a big improvement over the prepared versions.
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Ranch Dipping Sauce
  1. 1 cup buttermilk
  2. 1/2 cup sour cream
  3. 1 tablespoon dried chives
  4. 1 teaspoon dried dill
  5. 1 teaspoon salt
  6. 1/8 teaspoon garlic powder
  1. 3 1/2 pounds chicken wings, wing tips removed and cut in half at the joint
  2. 1/4 cup dried dill
  3. 2 tablespoons dried chives
  4. 1 tablespoon salt
  5. 2 teaspoons dried parsley
  6. 2 teaspoons onion powder
  7. 2 teaspoons garlic powder
  8. 1/2 teaspoon freshly ground black pepper
  9. Peanut oil, for frying
  10. 2 cups buttermilk
  11. 2 cups all-purpose flour
Dipping Sauce
  1. In a small bowl, whisk together the buttermilk, sour cream, chives, dill, salt, and garlic powder.
  2. Refrigerate in an airtight container until needed or up to 2 days.
  1. Set a wire rack over a rimmed baking sheet. Place the chicken wings on the rack.
  2. In a small bowl, whisk together the dill, chives, 1 teaspoon of the salt, the parsley, onion powder, garlic powder, and pepper. Transfer 2 tablespoons of the spice mixture to a small bowl and stir in the remaining 2 teaspoons of salt; set aside.
  3. Sprinkle all sides of the wings generously with the remaining spice mixture and refrigerate on the rack, uncovered, for 3 hours.
  4. In a deep fryer or large, deep stockpot, heat 3 inches of peanut oil over high heat to 375˚F. Set a wire rack over a rimmed baking sheet.
  5. Pour the buttermilk into a shallow bowl. In a bowl, whisk the reserved spice mixture into the flour.
  6. Dip each chicken wing into the buttermilk and dredge in the flour mixture. Once all are coated, carefully place them in the hot oil. Fry for 5 to 7 minutes, or until golden brown. Maintain a frying temperature of 350˚F to 360˚F. Drain the wings on the wire rack.
  7. Serve with the dipping sauce on the side
  1. Fried Chicken by Rebecca Lang (Ten Speed Press, 2015), Copyright © 2015 Rebecca Lang
Adapted from Fried Chicken
Adapted from Fried Chicken
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