When I was in college, Tuesday night at our local pub (Blarney's) was "Wing Night." The ranch wings were my favorite. I still crave them all the time and I've been trying to duplicate the flavor for five years.
Since we picked up some "Bone Suckin' Sauce" on the way home from North Carolina, I figured I would test out the best of both worlds and create a BBQ Ranch flavor.
I baked the wings of course and use a dry ranch "rub" (a packet of Hidden Valley Ranch seasoning) instead of a creamy dressing to cut calories.
If Barbecue and Sour Cream and Onion potato chips had a baby, this would be the flavor. They were amazing and the closest thing yet to the wings from Blarney's.
[Tip: Right after holidays in the summer there should be huge sales at the grocery store on party and bbq foods. I got a package of 24 wings for $4.00!]
12-24 Chicken wings
1 large packet Hidden Valley Ranch Seasoning
BBQ sauce of your choice
Place your wings in a large bowl and pour in half of the ranch seasoning, using your hands mix the chicken and seasoning until each piece is lightly coated. Pour in half a cup of BBQ sauce and let marinate for at least 30 minutes.
Pre-heat your oven to 435 degrees
Place the coated wings on a parchement lined baking sheet and with a pastry or grilling brush coat your wings with more sauce. Sprinkle on a little bit more ranch seasoning and bake for 10 minutes.
With tongs flip over your wings and repeat the same process, bake for 10 minutes. Repeat the flip, brush, sprinkle process every 10 minutes until your wings have baked for 40 minutes total.
The last step is to broil them on high for about 5 minutes on each side to crisp up the skin.
Cool and serve.