The wings are first baked and then coated in a spicy beer bbq sauce and served with a cooling ranch sauce for dipping.
Wings
5 lbs. chicken wings - cleaned, tips cut and joints split
cooking spray
1 Tbs kosher salt
1 tsp black pepper
Beer BBQ sauce
2 cups beer
1/3 cup ketchup
1/4 cup hot sauce (more or less depending how hot you like it)
1/4 cup brown sugar
2 tsp garlic powder
2 Tbs soy sauce
Ranch Dipping Sauce
1 1/2 cups tofutti sour cream
1 tsp garlic powder
1/2 tsp salt
1/4 cup chopped fresh parsley
1/4 cup chopped fresh dill
1/2 tsp black pepper
2 tsp apple cider vinegar
To prepare wings
Preheat oven to 200°C/400°F
Line 2 sheet pans with foil and spray with non-stick cooking spray.
Lay the wings out in a single layer and spray the tops with non-stick cooking spray. Sprinkle the wings with salt and pepper. Bake for 45 minutes until crispy.
In the meantime make the BBQ sauce.
In a medium saucepan mix together all the ingredients and bring to a boil. Lower the heat and cook for about 30 minutes until the sauce has reduced by about half. Check for seasoning. Set aside
Remove the wings from the oven and coat with sauce. Reserve a few tablespoons of sauce to drizzle over the wings after they cook
Place the wings back in the oven for another 15 minutes.
To make the dipping sauce mix together all the ingredients and serve alongside the wings.
