Dry Rub Wings
One of my favorite wing recipes, this version is so easy you could almost make it with one hand tied behind your back. Dry Rub doesn’t need marinating, doesn’t involve special ingredients, and doesn’t require refrigeration. The wings don’t last long when your serve them. It wouldn’t hurt my feelings one little bit if you grilled them. In fact, you might want to make a double batch of the dry rub for other chicken parts or ribs. The smoky spicy and lightly sweet coating caramelizes as it roasts. The tender meat is juicy with flavor in every bite. Dive in. Finger licking works, too.
2011 AniversaRecipe—Chinchy Chicken Fricassee
Recipe: Smoky Sweet Wings with Ranch Dipping Sauce
Ingredients fresh Lemon Juice
The Sauce-Ranch Dipping Sauce
1 ½ Green Onion Stalks, rough chopped
1/4 cup chopped fresh Basil, lightly packed
4 tsp Dijon Mustard
1/2 Tbsp Olive Oil
1 clove Garlic, chopped
1/2 tsp Kosher Salt
1/2 tsp fresh ground Black pepper
1/2 cup Mayonnaise
3 oz or (about 1/3 cup) plain Greek Yogurt
1/4 cup Buttermilk
fresh Lemon Juice
1/2 cup Brown Sugar
1/2 tsp Garlic Powder
1/2 tsp Cayenne Pepper
1 ½ tsp Smoked Paprika
1/2 tsp Salt
Dash fresh ground Black Pepper
12 Chicken Wings, tips removed and disjointed (3 ½ -4 lbs)
Fresh Vegetable Sticks
2 On a baking sheet lined with non-stick foil or parchment, arrange the wings parts so they are not touching. Bake on 375 degrees for 35-40 minutes turning once half way through.
3 Serve with crisp vegetable sticks and Homemade Ranch.
Ranch Dipping Sauce
4 In a food processor, combine the green onions, basil, lemon juice, mustard, olive oil, garlic, salt and pepper. Process until smooth.
• Exchange smoked paprika for sweet or plain paprika. Also try ancho or chipotle chili powder.
• Exchange ranch dressing for bleu cheese dipping sauce.
• Exchange vegetable sticks for mixed Greek olives.
sauces over under and through
Written by Helen Horton