Baked Chicken Wings with Spicy Ranch Dressing by Blue Plate

 

Another excellent choice for your Super Bowl Party menu!  If you haven't checked out all the delicious recipes on the Blue Plate Mayo website, click this link and be prepared to get hungry.  https://blueplatemayo.com/recipes/

These crispy wings are easy to prepare in the oven without the mess of frying.  While they're baking, it's a cinch to mix up this spicy ranch dressing using Blue Plate's hot and spicy mayonnaise.

Wings

¼ cup all-purpose flour

2 T. baking powder

1 ½ T. Creole seasoning such as Zatarain’s

1 T. cornstarch

1 t. salt, optional

3 pounds chicken wings, separated

Spicy Ranch Dressing

¾ cup Blue Plate® Hot & Spicy Mayonnaise

¼ cup buttermilk

1 clove garlic, minced

1 t. Louisiana style hot sauce

1 t. lemon juice

2 t. fresh dill, chopped

1 t. fresh parsley, chopped

1 t. fresh cilantro, chopped

¼ t. salt

¼ t. ground white pepper

Preheat oven to 425℉. (For maximum crispiness, set to convection.) Prepare a baking rack set over a baking sheet, lined with foil. Spray the rack with cooking spray.

Combine flour, baking powder, Creole seasoning, cornstarch and salt in a shallow bowl and mix well. Dredge the wings in the flour mixture, shaking off any excess. Transfer wings to rack and cook for 40 minutes, turning the wings halfway through.

Make the Spicy Ranch Dressing: Combine mayonnaise, buttermilk, garlic, hot sauce, lemon juice, dill, parsley, cilantro, salt and pepper and mix well.

Serve the wings hot with a bowl of Spicy Ranch Dressing for dipping.

The wings were so crispy with none of the guilt of frying.  The dipping sauce, with all the fresh herbs, was really enjoyable.  There was a nice spicy kick from the mayo and hot sauce. 

These will definitely be on our meal rotation!