World's Best BBQ Chicken Wings with Ranch Dipping Sauce
We’ve never met a person who doesn’t love our BBQ chicken wings. We use our special chicken wing rub to season them and then give them a tender loving brush of our homemade BBQ sauce. They’re succulent and full of flavor on the inside and sticky and sweet on the outside. The ranch dressing is zesty and creamy—the perfect dipping sauce to have on hand for these yummy wings.
Yields22 to 26 wings
Ingredients
- Chicken Wings
- 2 teaspoons (5 g) garlic powder
- 2 teaspoons (5 g) onion powder
- 2 tablespoons (14 g) smoked paprika
- 2 teaspoons (4 g) ground cumin
- 2 teaspoons (8 g) soft brown sugar
- 2 teaspoons (12 g) salt
- 1 teaspoon pepper
- 2 pounds (907 kg) chicken wings, separated into drumettes and flats
- 2 tablespoons (30 ml) olive oil
Ranch Dressing- 1/2 cup (120 ml) mayonnaise
- 1/2 cup (120 ml) sour cream
- 1/4 cup (60 ml) buttermilk, plus more if needed
- 1 teaspoon onion powder
- 2 teaspoons (2 g) fresh dill, chopped
- 1 clove garlic, crushed
- 1 tablespoon (15 ml) fresh lemon juice
- 1 tablespoon (3 g) chives, chopped
- 1/2 teaspoon fresh parsley, chopped
- 1/4 teaspoon sea salt
- 1/4 teaspoon cracked pepper
DIRECTIONS
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Prepare a gas grill for indirect heat and preheat it to 350°F (175°C).
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To make the rub for the wings, in a large bowl, mix the garlic powder, onion powder, smoked paprika, cumin, brown sugar, salt and pepper. Coat the chicken wings with the olive oil then add them to the bowl with the rub mixture. Ensure the wings are coated evenly with the rub and then refrigerate them for at least 20 minutes.
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Meanwhile, to make the Ranch Dressing, in a small bowl, whisk the mayonnaise, sour cream, buttermilk, onion powder, dill, garlic, lemon juice, chives, parsley, salt and pepper until well combined. Refrigerate until needed. This ranch dressing can be made one week ahead and will thicken slightly. Add a tablespoon (15 ml) of buttermilk before using if you don’t want it as thick.
