Half Time Nibblin Dijon Ranch Chicken Wings Recipes

DIJON CHICKEN WINGS

Steps:

• Position racks in the upper and lower thirds of the oven; preheat to 450 degrees F. Brush 2 large baking dishes with vegetable oil. Pat the wings dry; sprinkle with 2 teaspoons salt and 1/2 teaspoon pepper. Spread in the dishes and bake, rotating halfway through, until golden, 40 to 45 minutes.
• Meanwhile, mix the dijon mustard, honey, mustard powder and garlic in a bowl. Remove the wings from the oven and toss with the mustard mixture, then continue baking until glazed, 3 to 5 more minutes.

FRIED CHICKEN WINGS WITH RANCH

Steps:

• Preheat the oven to 350 degrees F.
• Make the dressing: In a medium bowl, whisk together the sour cream, mayonnaise, buttermilk and pickle juice with the grated garlic, dill, hot sauce, garlic powder and onion powder. Taste for seasoning.
• Prepare the wings: Pour the oil into a deep, heavy-bottomed pot. Heat the oil to 350 degrees F over medium heat. Prepare 2 rimmed baking sheets, one lined with a wire rack. In a large bowl, combine the flour and cornstarch. Separate the larger wings and the smaller ones. Season all of them with salt and toss in the flour mix. Shake off the excess.
• Fry the wings : Lower half of the larger wings into the oil and gently "swirl" the oil with a slotted spoon as they fry. This swirling will assure they fry more evenly on all sides. When they are light to medium brown, 5 to 7 minutes, remove them with the slotted spoon and lay them out on the wire rack to cool. Season with salt. Cook the rest of the wings in batches, keeping the cooked wings warm in the second baking sheet in the oven until all are fried. Leave the wings in the oven for at least 10 minutes to assure all are cooked through.
• Arrange the wings on a serving platter with the ranch dressing alongside for dunking. Serve with the lemon, carrots, cucumbers and pickles.

HONEY HORSERADISH WINGS WITH DIJON RANCH

Steps:

• For the wing prep: The day before you are going to make the wings, prep them. Dry the wings very well and place in a large bowl. In a small bowl, combine the salt and baking powder. Sprinkle over the wings and toss evenly.
• Line two baking sheets with aluminum foil and top with racks. Place the wings over the racks, making sure they do not touch. Refrigerate for 12 hours or overnight.
• For the Dijon ranch: Whisk the mayonnaise, sour cream, lemon juice, Dijon mustard and buttermilk together in a medium bowl. Then add the dried dill, garlic powder, onion powder, dried parsley, salt and pepper and whisk again. Cover and store in the refrigerator until ready to use. You can make the Dijon ranch up to 5 days ahead of time. Garnish with the parsley or green onions before serving, if desired.
• When ready to make the wings, position oven racks in the center and top third of the oven and preheat the oven to 250 degrees F.
• Bring the wings to room temperature. Dry them off again to remove any moisture. This yields the crunchiest wings.
• Roast the wings on the rack-lined baking sheets, flipping them halfway through and switching the pan rack positions for even roasting, for 1 hour.
• After an hour, increase the oven temperature to 425 degrees F and roast, flipping the wings halfway through and switching the pan rack positions, until golden brown and crispy, 45 to 50 more minutes. Remove them from the oven and let them rest a few minutes to crisp up more.
• For the wing sauce: When the wings are nearly ready, melt the butter and honey in a small saucepan. Bring to a simmer and simmer until a thick honey consistency, about 10 minutes. If it gets too thick, you can add a little water. Remove from the heat and cool slightly. Add the horseradish, salt and pepper and mix to combine.
• Toss the wings in the sauce and serve immediately with the Dijon ranch and apple slices, if desired.

HALF-TIME NIBBLIN' DIJON-RANCH CHICKEN WINGS

Steps:

• Arrange one oven rack in the center of the oven and one in the lower-third. Preheat the oven to 425 degrees F. Line 2 large, rimmed baking sheets with aluminum foil. (This will make clean-up easier.)
• In a large bowl, mix together the mustard, seasoning mix and pepper. Toss the wings or drummettes in the mustard mixture until well coated. Arrange the chicken, without touching, in a single layer on the prepared baking sheets. Bake until cooked through and browned, about 25 minutes. Serve hot or keep warm until ready to serve.

BRENDA'S HIDDEN VALLEY RANCH CHICKEN WINGS

Steps:

• Put wings, hot sauce and vinegar in a large bowl.
• Toss together.
• Marinate for at least 30 minutes.
• While marinating heat oven to 400°F.
• Line jelly roll pan with parchment paper or foil.
• Lay marinated wings, skin side up on shallow pan.
• Sprinkle with the dressing mix.
• Bake for 40 minutes or until done.
• The more crowded the wings are, the juicier they are.
• The more separated the wings are, the crispier they are.
• Drain wings on paper towels, then place in serving dish.
• Either keep warm or place in fridge and heat at a later time.

HALF-TIME NIBBLIN' DIJON-RANCH CHICKEN WINGS

Steps:

• Arrange one oven rack in the center of the oven and one in the lower-third. Preheat the oven to 425 degrees F. Line 2 large, rimmed baking sheets with aluminum foil. (This will make clean-up easier.)
• In a large bowl, mix together the mustard, seasoning mix and pepper. Toss the wings or drummettes in the mustard mixture until well coated. Arrange the chicken, without touching, in a single layer on the prepared baking sheets. Bake until cooked through and browned, about 25 minutes. Serve hot or keep warm until ready to serve.

HALF-TIME NIBBLIN' DIJON-RANCH CHICKEN WINGS

Steps:

• Arrange one oven rack in the center of the oven and one in the lower-third. Preheat the oven to 425 degrees F. Line 2 large, rimmed baking sheets with aluminum foil. (This will make clean-up easier.)
• In a large bowl, mix together the mustard, seasoning mix and pepper. Toss the wings or drummettes in the mustard mixture until well coated. Arrange the chicken, without touching, in a single layer on the prepared baking sheets. Bake until cooked through and browned, about 25 minutes. Serve hot or keep warm until ready to serve.

HALF-TIME NIBBLIN' DIJON-RANCH CHICKEN WINGS

Steps:

• Arrange one oven rack in the center of the oven and one in the lower-third. Preheat the oven to 425 degrees F. Line 2 large, rimmed baking sheets with aluminum foil. (This will make clean-up easier.)
• In a large bowl, mix together the mustard, seasoning mix and pepper. Toss the wings or drummettes in the mustard mixture until well coated. Arrange the chicken, without touching, in a single layer on the prepared baking sheets. Bake until cooked through and browned, about 25 minutes. Serve hot or keep warm until ready to serve.