Empty My Fridge
Crispy BBQ Chicken Wings with Creamy Ranch Dip!
Ingredients
- Chicken wing2 kg
- Bbq sauce2 cups
- Colway Worcester Sauce½ cups
- Garlic powder1 ½ tsp
- Onion powder1 ½ tsp
- Paprika6 ½ tsp
- Smoked paprika1 tbsp
- White wine vinegar1 tbsp
- Honey2 tbsp
- Stone Mill Salt and Black Pepperto taste
- Mayonnaise½ cups
- Sour cream300 ml
- Garlic · crushed1 tsp
- Lemon1
- Chive · finely sliced
- Dill · finely sliced
- Vinegar2 tbsp
- Stone Mill Black Pepper and Saltto taste
Instructions
- Mix the chicken wing marinade: the Colway BBQ sauce, Colway Worcester sauce, garlic powder, onion powder, sweet paprika, smoked paprika, Remano white wine vinegar, Bramwell's honey, and salt and black pepper to taste. Pour into a container.
- Add the 2kg chicken wings to the Sunbeam Airfryer and cook at 180°C for 10 to 15 minutes, turning once halfway through.
- For the ranch dip, in a bowl mix the Colway Traditional Mayonnaise and Farmdale sour cream, then add the sweet paprika, onion powder, garlic powder, crushed garlic, lemon juice, chives, dill, white vinegar, and salt and black pepper to taste.
- Serve the ranch alongside the cooked wings for dipping.
Summarized from Stephcooksstuff's video. Watch it for the details.
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