1-2teaspoonscrushed chilliesdepending on how hot you want them
1teaspoonsalt
for the ranch dressing
3/4cupbuttermilk
1/2cuphomemade mayonnaise
1/2cupsour cream
3tablespoonschivesfinely chopped
3tablespoonsfresh parsleyfinely chopped
juice of 1/2 lemon
salt & pepper to taste
Instructions
Ask your butcher to separate the wings for you so each full wing gives you 2 smaller winglets (one resembling a drumstick and the other a flatter piece).
Combine all the ingredients for the marinade in a large bowl and add the chicken wings.
Allow to marinade for up to 24 hours in the fridge.
When you are ready to cook the wings, pre-heat the oven to 200°c and line a large baking tray with foil.
Remove the chicken from the marinade and place on the prepared tray.
Place into the oven and bake for 30-45 minutes, basting regularly while turning the chicken over half way through. Cook until the chicken is sticky, dark and caramelised.
To make the Ranch, simply combine all the ingredients and mix well.
When the chicken wings are cooked, remove from the oven and serve with the Ranch dressing.