BUFFALO CHICKEN WINGS WITH RANCH DIP

When I think of football, I think of chicken wings. Hot and spicy with that delicious, creamy dip….who can resist? With just a few modifications, we can still enjoy this football favorite without compromising our health or causing a food hangover.

Print Recipe

BUFFALO CHICKEN WINGS with Ranch Dip

Course

Appetizer, Party Favorites

Servings

Ingredients

• WINGS
• 3 pounds organic chicken wings
• 8 Tbsp. grass-fed butter
• 1 tsp. cayenne pepper
• 3 Tbsp. hot sauce
• 1 Tbsp. apple cider vinegar
• 1 tsp. Sea Salt
• KEFIR RANCH DIP
• 1 cup Primal Kitchen Mayo
• 1/2 cup goat's milk Kefir
• 2 tsp. fresh parsley
• 2 large garlic cloves minced
• 1/2 lemon (juiced)
• Fresh chives, dill and onion to taste
• Salt and freshly ground pepper to taste

Course Appetizer, Party Favorites Servings Ingredients WINGS 3 pounds organic chicken wings 8 Tbsp. grass-fed butter 1 tsp. cayenne pepper 3 Tbsp. hot sauce 1 Tbsp. apple cider vinegar 1 tsp. Sea Salt KEFIR RANCH DIP 1 cup Primal Kitchen Mayo 1/2 cup goat's milk Kefir 2 tsp. fresh parsley 2 large garlic cloves minced 1/2 lemon (juiced) Fresh chives, dill and onion to taste Salt and freshly ground pepper to taste

Instructions

1. Preheat broiler.
2. Melt butter and add cayenne, hot sauce, vinegar and salt.
3. Put wings on a sheet pan and brush them with the melted butter.
4. Broil them about 3 inches below the heat for 8 minutes.
5. Turn the wings, brush them again with the butter, and broil for 4 more minutes, or until cooked.
6. Combine all ranch dip ingredients and pulse in blender or food processor for less than 10 seconds. Adjust seasoning as desired.
7. Serve the wings hot or at room temperature with celery and Kefir Ranch dip.

Recipe Notes

*you can use fresh herbs/spices or substitute with prepackaged organic ranch herbs/spices