Garlic Buffalo Wings

Ranch Dip:

1/2 C. mayonnaise

1/2 C. sour cream

1/4 C. buttermilk

1 T. parsley, fresh, finely chopped

1 T. chives, fresh, finely chopped

1 T. dill, fresh, finely chopped

1 clove garlic, minced

2 T. lemon juice, fresh squeezed

Salt and Pepper to taste

1. Combine all ingredients in a small mixing bowl and mix well. Season with salt and pepper to taste.

2. Cover and refrigerate at least one hour for flavors to meld.

3. Serve with buffalo wings and crudites

Wing Sauce:

1/2 stick butter

8 cloves garlic, minced

1/2 C. Frank's Red Hot cayenne pepper sauce

1 T. sugar, brown, dark

2 T. vinegar, apple cider

1 t. cayenne pepper, finely ground

1. Place butter in a small saucepan over medium heat.

2. Add the minced garlic and cook gently in butter until it's completely melted. Remove from heat.

3. Add all remaining ingredients and stir well.

4. Set aside until ready to use.

 Garlicky Chicken Wings:

Step 1 – Season & Dry

Toss wings with salt, garlic powder, and baking powder.
Place on a rack and refrigerate uncovered for at least 1 hour (up to overnight).

Step 2 – First Fry (Cook Through)

• Heat oil to 325°F

• Fry wings for 6–7 minutes

• Remove and rest 5–10 minutes

Step 3 – Second Fry (Crisp)

• Increase oil to 375°F

• Fry wings for 2–4 minutes until deeply golden and crispy

Step 4 – Sauce

Let wings rest 1–2 minutes, then toss immediately in warm garlic buffalo sauce until fully coated.

Step 5 – Serve

Serve with ranch dip and crudités (celery and carrots).