Greg’s Buttermilk Ranch Chicken Wings
Here’s a truly delicious and EASY recipe. Perfect for Super Bowl!
You’ll use 2 out of 3 of the wing parts. Here’s my slight adaptation from Greg’s recipe.
You can add a little chipotle pepper powder if you want a kick to the wings.
24 or so chicken wings, cut into 3’s (save small pointed wing joint for stock)
16 oz. jar of Frisch’s buttermilk ranch dressing
Optional add-ins: chipotle pepper sauce, ground cayenne, garlic
To go along: Blue cheese dressing, celery sticks
Preheat oven to 375.
Place wings in a 2 gallon baggie. Pour in dressing, squeeze air out, and seal. Gently massage bag to incorporate dressing with wings. Marinate for several hours in the refrigerator; overnight is best.
Remove wings from bag and put in a colander to remove excess dressing. (Now I did not remove the dressing; I just poured the wings in a single layer on a baking sheet). Place wings on sprayed cookie sheet and bake 40 minutes or so, depending on the size of the wings, until cooked through and golden brown.
Serve with Frisch’s blue cheese dressing as a dipping sauce along with celery sticks if you like.