Half Time Nibblin Dijon Ranch Chicken Wings Recipes

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.

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.

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.

Steps:

• Add dressing mix and vinegar and oil in large bowl also add hot sauce to taste (a little if you like mild, little more for medium and a lot if you like hot. Start with 1 tablespoon and next time add more if you want!).
• Whisk together with a wire whisk, adding enough water to make a thinner mixture (your first mixture will be very thick and you want it thin enough to coat the chicken).
• Toss chicken in the mixture (for best results marinate overnight).
• When ready to cook lay in a single layer on a foil lined pan (deep enough to keep drippings in the pan) Bake at 400° for 20 minutes, turn over (drain drippings into a saucepan) and baste with some more sauce, bake at 425° for 25 minutes (you may need to put them under the broiler for a few minutes to brown them up a little).
• Remove chicken to serving platter stacking them in the center of the platter.
• In small saucepan mix remaining sauce and all the drippings from the pan; boil whisking the mixture the whole time until cooked through and thickened.
• Drizzle over chicken and serve immediately.

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.

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.