Football Fodder: Ranch Chicken Wings

Kick off football season with these Ranch Chicken Wings.

There’s a chill in the air and grills are still smokin’. Yup, it’s football season. Whether you’re tailgating at Gillette Stadium or hosting a viewing party at your house, chicken wings are necessary to keep your nervous fingers busy. These tangy, protein-packed party snacks combine two of my favorite flavors of potato chips (salt & vinegar and sour cream & onion), while saving the carbs for beer.

Ranch Chicken Wings

1 pound chicken wing pieces (drumettes and flats)
1 teaspoon salt
½ teaspoon pepper
1 tablespoon canola oil
1 tablespoon buttermilk powder
1 tablespoon cold water
1 teaspoon white vinegar
1 teaspoon apple cider vinegar
1 teaspoon dried dill
1 teaspoon dried chives
⅛ teaspoon onion powder
⅛ teaspoon garlic powder

Preheat the oven to 400 degrees Fahrenheit. Toss the wings with the salt, pepper, and canola oil then arrange in a single layer on a sheet pan. Bake for 20 minutes, then reduce the heat to 300 degrees Fahrenheit and allow them to cook for another 20 minutes. Alternatively, you can fry the wings in a fryolator or large pot of oil set to 350 degrees Fahrenheit for about 12 minutes, or until they reach an internal temperature of 165 degrees.

While the wings are cooking, mix together all other ingredients in a bowl that’s large enough to toss the wings in later. Add the hot wings to the bowl and coat with the spices. Serve immediately.