Hot Sticky and Sweet Crispy Chicken Wings with Ranch Sauce

Hot Sticky and Sweet Crispy Chicken Wings with Ranch Sauce. I’ve been experimenting with chicken wings to try and get the crispy wings that you get in restaurants. I doubted you could get crispy wings without deep frying but I found a method for baking that is easy, less messy and perfectly crispy every time!

I use chicken from Aberdeenshire based butcher, Bannerman Butcher. I can highly recommend them for their award winning chicken and other meats. Even better, they are one of (or the only) butchery in Aberdeen to use Scottish chicken. Others import from overseas. Even more of a reason to check them out. Chicken wings are super cheap and great for a snack or starter.

I have also used another local product with this recipe, a hot sauce from Singularity Sauces – find them on Instagram. A local Aberdeen guy passionate about creating the perfect hot sauces. The sauce he sent me is one of the hottest I’ve ever tasted and waaay too hot for me to eat on its own, it reminded me of Tabasco, but it’s great added to this glaze.

RECIPE

SERVES 2

DIFFICULTY LEVEL Rookie

TIME >1 hour

Ingredients

For the Chicken Wings:

• Around 10 chicken wings, separated at the joint and wing tip removed (freeze for stock)
• 1 tablespoon plain flour
• 2 tablespoon baking powder
• Salt and pepper

For the Hot and Sweet Chicken Wing Glaze:

• 100ml honey
• Hot sauce (I used Singularity Sauce, but I’d also recommend Tabasco or anything you have in the fridge)
• 2 tablespoons butter
• Salt and pepper

For the Ranch Dip:

• 150ml mayonnaise
• 50ml double cream
• 50ml plain yoghurt, sour cream or buttermilk
• 1 tablespoon chopped fresh dill
• 1 tablespoon chopped fresh parsley
• 1 tablespoon chopped fresh chives (or spring onions)
• 1 garlic clove, crushed
• 1 teaspoon onion powder
• 1 teaspoon Dijon mustard
• Salt and pepper

Method

1. Preheat the oven to 150C. Toss the chicken wings with the flour, baking powder and season with a little salt and pepper. Place on a grill tray (important to use a grill tray rather than a baking tray) and put in the oven for 30 minutes. This first step melts some of the fat which allows for them to get extra crispy in step 3.

2. Meanwhile, make the glaze. Place all ingredients (as much hot sauce as you like- I only managed a few drops!) and a little salt and pepper into a microwaveable jug and cook on high for 3 minutes. This can be done whilst the wings are cooking in step one.

2. Remove the wings, increase the oven temperature to 220C and then place the wings back in the oven for 20 minutes until crisp and golden.

3. Make the ranch dressing. Mix all the ingredients together in a bowl, check the seasoning and set aside in the fridge.

4. After 20 minutes, check the wings are crispy then add the glaze. Toss the wings in the glaze and then put back in the oven for 5 minutes so they get sticky and glazed.

5. Enjoy the wings dipped into the ranch sauce!

TIPS

• Baking powder is essential for the crispness
• Make a blue cheese dressing instead: omit the herbs and add crumbled blue cheese to the other ingredients.
• Use maple syrup instead of honey
• Serve with carrot and celery sticks to cut through the rich wings and dip

If you liked my Hot Sticky and Sweet Crispy Chicken Wings, see my other Chicken Recipes