Ranch Chipotle Chicken Wings or Satays
Ingredients
4 tsp. Onion powder
1 Tbsp. Garlic powder
1 1/2 tsp. Dried Dill
Salt & pepper
1/2 Cup Mayonnaise
1 1/2 Cup Buttermilk
1 Small onion (sliced in rings)
3 Lbs. Chicken wings or 2 Lbs. Tenders
Oil (for brushing)
Wooden skewers if making satays
Ranch Chipotle Sauce
2 Tbsp. Buttermilk
1 Tbsp. Apple cider vinegar
1 tsp. Chipotle hot sauce
1 tsp. Sugar
1 Tbsp. Chives, chopped
Preparation
In a small bowl create spice mix. Combine onion powder, garlic powder, dill, 1 Tsp. salt and 1/2 Tsp. pepper. Set aside.
Put wings or tenders in a large bowl or bag and toss with 1 1/2 cups of buttermilk, onion slices, and 1 Tsp. of your spice mix. Cover and refridgerate for 2 hours.
For wings preheat oven to 425. Brush a rimmed baking sheet with vegtable oil. Drain your chicken marinade and ditch the onions. Toss chicken in the rest of the spice mix, while saving 1 tsp. for later.
Spread on baking sheet. Roast wings until browned and crisp, about 45 minutes.
For ranch chipotle sauce, combine mayo, 2 Tbsp. buttermilk, apple cider vinegar, sugar, hot sauce, and chives in a bowl. Add the left over 1 Tsp. spice mix and season with salt.
Serve with sauce drizzled on top of the chicken.
Note: If making satays, after taking chicken out of marinade weave the tenders onto wooden skewers and toss with the rest of the spice mix, while saving 1 tsp. for later. Preheat oven to 400 and bake satays 12-15 minutes until cooked through.
