Buffalo wings with ranch

Ingredients
Chicken wings
3.3lbs / 1.5kg chicken wings (wingettes and drumettes)
2tbsp baking powder
1tsp kosher sea salt

Buffalo sauce
4tbsp / 60g butter
1/3 cup Frank’s Original Hot Sauce
2tbsp honey

Ranch sauce
½ cup sour cream
3tbsp mayonnaise
¼ cup buttermilk
2tbsp lemon juice
1tbsp parsley, finely diced
1tbsp chives
1tbsp dried dill
1tbsp dried parsley
1 garlic cloves, minced
Salt and pepper

Method
1. Do this step overnight. Place the chicken wings onto a rimmed baking tray and place into the fridge uncovered for 4 hours or ideally overnight.
2. Preheat the oven to 250 F / 120 C.
3. Remove the chicken wings from the fridge and line the bottom of the baking tray with alfoil. Spray the rack with oil to ensure the chicken does not stick.
4. Place the chicken wings into a large bowl and sprinkle over the baking powder and salt. Mix well with your hands until well combined.
5. Place the chicken wings onto the wire rack. Don’t worry if they are touching and bake for 30 minutes.
6. Turn the heat to 425 F / 220 C and bake for an additional 30 – 40 minutes or until the wings are golden and crispy.
7. While the wings bake, prepare the buffalo and ranch sauce.
8. For the ranch sauce, place all ingredients into a bowl and mix until well combined. You may want a little more buttermilks depending on your desired consistency.
9. For the buffalo sauce, combine all ingredients into a pan. Place over a medium heat and whisk together until well combined.
10. When the wings are ready, toss through the buffalo sauce until the wings are well coated. Serve with the ranch sauce and some carrots and celery on the side.