My college roommate lived for Dr. Pepper and hot wings. She is a petite gal, but man, she can eat some wings! I would love for her to try this recipe as a homemade supplement to her hot wing cravings. Miss J, yes I’m talking to you 😛
Hey, she’s not the only one who loves some poultry appendages. We love Plucker’s spicy ranch wings, which was the inspiration behind this experiment. Plucker’s has all sorts of wing flavours, and other things on the menu, but I get stuck on something good and won’t order anything else. Ever. If I’m paying for you to cook, I want something that I already know and love, I’m not taking chances. There’s even this awesome authentic Chinese restaurant south of work that I’ve named “Orange Chicken” since I always want to order the orange chicken plate. It’s the best orange chicken I’ve had anywhere and they never disappoint. This will be appearing in my Nites Out posts.
For ease of preparation, I turned to a package of ranch dip mix. I added 1/2 tsp ancho chili powder, 1/4 tsp cayenne pepper and 1/2 tsp sea salt to the packet contents. Sprinkle this over the chicken, I had enough for about 2 lbs of drumsticks. You could just as easily use thighs or wings, the drumsticks were on sale for $1/lb. I highly recommend removing the skin from the chicken for this application, I didn’t do this and ended up pulling off the skin after it was cooked and half the seasoning went with it. If you are worried about the meat drying out, start with a foil tent then remove it for the last 20 minutes to brown. Also, if you have a rack for your roasting pan, put the chicken on the rack so they cook a little faster and evenly. I baked my chicken for an hour (+10 minutes) at 375ºF.