Lunch
Buffalo wings with Skyr Ranch dip
Serve
4 People
Preparation time
10 min
Cook Time
1 hour, 10 min
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Nutritional facts per serving:
Calories
Total Fat
Cholesterol
Sodium
Carbs
Sugars
Protein
What you will need...
- 2lb. chicken wings
- 2 ½ tsp baking powder
- Salt, to taste
For the sauce:
- 2 tbsp unsalted butter
- ¼ cup hot sauce
- ½ tbsp brown sugar
For the dip:
- ½ cup plain Skyr
- 2 tbsp buttermilk
- ½ tbsp dried parsley
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt and pepper, to taste
- ½ tbsp chopped chives
- ½ tsp Dijon mustard
- ½ tsp lemon juice
- Make the dip; combine spices in a mini food blender. Blend a few times.
- Add the rest of the ingredients and blend until smooth. Set the dip aside.
- Make the wings; preheat oven to 250F. Line the baking tray with foil.
- Place the wings into the bowl and add the baking powder. Shake to coat the chicken wings.
- Season the chicken wings with salt and arrange them onto the wire rack. Place the chicken on top of the baking sheet and bake for 30 minutes, on a lower shelf.
- Increase the heat to 425F and move the wings onto the upper rack. Bake the wings for another 40 minutes.
- In the meantime, make the sauce; add butter, hot sauce, and brown sugar in a saucepot. Setover medium-high heat and cook until the butter and sugar are dissolved.
- Once the chicken wings are baked, toss them in a large bowl with the buffalo sauce.
- Broil the wings for 2 minutes and serve, with ranch dip and preferably carrot and celery sticks
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