Baked Chipotle Ranch Wings

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Courtesy of Danielle Green of The Creative Bite
  • Prep: 20 min
  • Cook: 40 min
  • Total: 1 hr
  • Servings: 6

Ingredients (10)

  • 3 pounds chicken drumettes and wings
  • 2 tablespoons baking powder
  • 16 ounce jar fire-roasted salsa
  • 3 tablespoons honey
  • juice of one lime
  • ¼ teaspoon salt
  • 1 chipotle in adobo sauce finely chopped, plus 1 tablespoon adobo sauce
  • tablespoon apple cider vinegar
  • ¼ cup butter (½ stick)

Steps (8)

  • Step 1
    Preheat your oven to 250°F.
  • Step 2
    Line a baking sheet with tinfoil and top with a grate. Spray the grate generously with nonstick cooking spray.
  • Step 3
    Use paper towels to pat the chicken dry as best you can. Toss the chicken in a large gallon bag with the baking powder and 1 tablespoon ranch seasoning until they are evenly coated. Arrange the chicken on the grate skin-side up.
  • Step 4
    Bake at 250° for 30 minutes.
  • Step 5
    Increase the temperature to 425°F and bake for an additional 30 minutes until the skin is crispy and the chicken is cooked through.
  • Step 6
    Meanwhile in a medium saucepan, add all of the sauce ingredients. Cook over medium heat for 8–10 minutes. Using an immersion blender, puree the mixture until smooth.
  • Step 7
    Add half of the sauce to an extra large bowl along with half of the wings. Toss until all of the wings are coated and repeat with the remaining wings.
  • Step 8
    Serve with your favorite Hidden Valley Ranch dressing!
  • For safe meat preparation, reference the USDA website.

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