Recipe OF THE WEEK
CRISPY RANCH CHICKEN WINGS
Makes 6 servings Prep time: 1 hour 50 minutes
18 chicken wings (1.5 kg) 1½ tbsp gluten-free baking powder (do not replace with baking soda)
½ tsp sea salt 1½ tbsp ghee or duck fat, melted FOR THE DRESSING 58g sour cream 60ml heavy whipping cream 110g mayonnaise 2 medium spring onions, sliced 1 clove garlic, minced 2 tbsp chopped fresh or dried parsley 1 tbsp chopped fresh or dried dill 1 tbsp apple cider vinegar or fresh lemon juice
tsp paprika Sea salt and black pepper
1 Preheat the oven to 120°C. Put one oven rack in the lower-middle position and another in the upper-middle.
2 Use a sharp knife or meat scissors to cut the wings at joints: you will end up with three pieces per wing. Pat all the pieces dry using a paper towel.
3 Discard the 18 wing tips or save to make stock. Place the remaining 36 wing pieces in a large re-sealable bag or a bowl. Add baking powder and salt. Toss to coat.
4 Place the wings on a rack in a deep baking tray lined with foil. Brush each piece with ghee, then bake the wings on the lower-middle oven shelf for 30 minutes.
5 Then move the wings to the uppermiddle rack, increase the temperature to 220°C and bake for another 40-50 minutes. Rotate the tray halfway to ensure even cooking. When done, remove the tray from the oven and let the wings rest for five minutes before serving.
6 While the wings are baking, prepare the ranch dressing by mixing all the ingredients in a bowl. Season with salt and pepper to taste and serve with the crispy chicken wings.