Hot Wings and Ranch Dressing

The Super Bowl means great food, an awesome halftime show, hanging out with friends, funny commercials, oh and some guys throwing around a ball. 

I don't really care what football team you root for, I want to know what wing team you go for. 

The chicken wing is split into three parts: the tips, which nowadays most wings sold in the supermarket already have those trimmed off as they are mostly cartilage and skin, the drumette that kind of looks like a mini drumstick, and the flat which gets its name because well, it's flat. 

I personally am on team flat, there might be less meat on the flat than on a drummette, but that little bit of meat is so flavorful and they're just more fun to eat. 

These wings marinate in a flavor-packed spice paste and then they roast in the oven and get crispy around the edges. After they're roasted they get tossed in an awesome sweet and spicy sauce with tons of fresh herbs. These wings are pretty hot so I like to serve them with a cooling ranch dressing, but there's no mayo in sight! 

I think a perfect friendship is finding someone who doesn't like the same part of the wing as you do so there is no issue in splitting a tray of wings.

So are you team drummette or team flat? 

Hot Wings

1 kg / 2 lbs chicken wings, cleaned and split at the joint 

1 1/2 Tbsp granulated garlic 

1/2 tsp cumin 

1/2 tsp chili flakes 

1 tsp sumac 

1 Tbsp paprika

1/4 tsp turmeric 

1 1/4 tsp salt 

1/4 tsp black pepper 

2 tsp lemon zest

1 1/2 tsp dijon mustard 

2 Tbsp silan / maple syrup / honey 

3 Tbsp olive oil 

Awesome Sauce 

3 Tbsp silan / maple syrup / honey 

3 cloves garlic, finely minced 

1/2 - 1 tsp sriracha 

2 tsp lemon juice 

1/2 tsp salt 

1 handful of fresh parsley, chopped 

1 handful of fresh cilantro, chopped 

2 scallions, sliced 

In a large bowl, mix together the spices, lemon zest, mustard, silan, and olive oil. Add the wings and toss to coat them really well. Pop the bowl in the fridge and let the wings marinate for at least 2 hours, but preferably overnight. 

Preheat oven to 200°C/400°F and spray a cookie sheet with non-stick cooking spray. 

Place the wings in a single layer on the sprayed cookie sheet and roast for 40-50 minutes, flipping halfway through. 

While the wings cook prepare the sauce. 

In a large bowl mix together sauce ingredients. When the wings are cooked, transfer them into the sauce bowl, and using two large spoons toss the wings to coat in the sauce. 

Serve with ranch dressing, plenty of beer, and a lot of wet wipes. 

No Mayo Ranch Dressing 

1 can full-fat coconut cream that has been refrigerated overnight 

1 clove garlic, finely minced 

2 tsp red wine vinegar

1 tsp lemon zest 

1 Tbsp chopped fresh parsley 

1 Tbsp chopped fresh cilantro

1 tsp salt 

1/4 tsp black pepper 

Scoop the thick coconut cream out of the can and place in a medium bowl. Reserve the coconut water that's at the bottom of the can as you may need it to thin out the sauce to reach your desired thickness. Add the remaining ingredients, and stir to combine. Make the sauce 30 minutes in advance so the flavors have time to meld.