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1
Note the wings require inactive chill/marinating time of 4 hours.
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2
In a small bowl, whisk together the garlic powder, onion powder, chipotle chili powder, dried dill and a generous dash of salt and black pepper.
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3
Set aside.
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4
In a large bowl, whisk together the buttermilk, half of the hot sauce and 1 tablespoon of the spice mix.
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5
Add the wings to the bowl and toss to coat.
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6
Cover and refrigerate for at least 4 hours or up to overnight.
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7
Remove from fridge, drain completely and set aside.
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8
Preheat your oven to 425 F and line a large rimmed baking sheet with foil.
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9
Spray generously with a non-stick spray.
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10
Into a large bowl, add all but 1 tablespoon of the remaining spice mix.
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11
Add the wings and toss to evenly coat.
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12
Pour the wings onto the prepared baking sheet and space apart evenly.
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13
Bake for 45-50 minutes or until brown and crispy, flipping the chicken wings at the 35 minute mark.
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14
While your wings are baking prepare your chipotle ranch dressing.
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15
In a medium bowl, whisk together the mayo, Greek yogurt, sour cream, vinegar, sugar, chives, dill, remaining half of the hot sauce and remaining 1 tablespoon of spice mix.
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16
Cover and refrigerate until you are ready to serve.
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17
Serve the chipotle ranch wings with a garnish of fresh chives and the chipotle ranch dressing.
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18
Enjoy!
