Spicy Baked Wings with Ranch Sauce
6 servings
120 minutes
Spicy baked wings with ranch sauce is a dish that combines sharp Eastern spices and the creamy flavor of American sauce. The roots of the recipe trace back to Indian cuisine, known for its rich aromas and use of various spices. The crispy crust soaked in a marinade of honey and red wine vinegar gives the wings a special depth of flavor, while the chilled ranch sauce refreshes and softens their spiciness. This sauce, invented in the USA, has become an essential part of meat-based dishes. The perfect combination of flavors makes the wings an excellent choice for friendly gatherings, parties, or simply a dinner that leaves a pleasant aftertaste and a desire to repeat the culinary experience.
1
Preparing marinade for chicken wings: in a bowl, mix dry spices (oregano, dried garlic, cumin, chili pepper, half a teaspoon of paprika) and salt. Combine with honey and mix well. Gradually add vinegar while stirring well.
- Dried oregano: pinch
- Garlic powder: pinch
- Ground cumin: pinch
- Chili powder: pinch
- Sweet paprika: 1 teaspoon
- Salt: to taste
- Honey: 1 tablespoon
- Red wine vinegar: 0.3 glass
2
We sort the chicken wings and clean them from any remaining feathers. Optionally, the tips of the wings can be cut off. We rinse them under running water and dry with a paper towel. In a deep bowl, we place the wings and pour in the marinade, mixing well to ensure all wings are coated. We leave it for 30 minutes.
- Chicken wings: 1.5 kg
3
Preheat the oven to 180 degrees.
4
We prepare homemade ranch sauce. Chop parsley, dill, and green onion tops. In a mortar, grind a clove of garlic with coarse salt, black and cayenne pepper. Add the chopped herbs and continue grinding into a paste. In a bowl, combine mayonnaise, sour cream, and kefir. You can vary the amount of kefir for the desired consistency. Add Worcestershire sauce, Tabasco, vinegar, and half a teaspoon of paprika. Add the green paste and mix well. Refrigerate for a couple of hours to chill. If the sauce is too thick, thin it with kefir.
- Chopped flat-leaf parsley: 2 tablespoons
- Young dill: to taste
- Chives: 50 g
- Garlic: 1 clove
- Coarse salt: 0.3 teaspoon
- Ground black pepper: 0.5 teaspoon
- Ground cayenne pepper: to taste
- Mayonnaise: 7.5 tablespoons
- Sour cream 20% fat: 5 tablespoon
- Kefir: 0.3 glass
- Worcestershire sauce: 1 teaspoon
- Tabasco sauce: pinch
- Vinegar: 0.5 teaspoon
5
Place on a baking sheet (preferably on a grill rack with a tray underneath to catch the fat). Send to the oven for 1 hour and 20 minutes.
6
We serve spicy wings with chilled ranch sauce.
