Hot and Honey Mustard Wings with Dill Ranch
When I had my catering company, we would do special Super Bowl pick up menus, usually with just two protein options – ribs and wings. While ribs did well, wings just flew off the shelf, people were picking up pounds and pounds of chicken wings. Back then I would pickle brine the wings a day ahead, then fry them to order, toss them in sauce and they were good to go. For this recipe, I forgo the brining and frying and instead give the wings a nice smoke and sear on the Alchemy. The result is a fall-off-the-bone wing with a light smoky taste and a crispy, crunchy exterior from that sear on the grill. I also used to make a Carolina gold mustard-based bbq sauce for these wings, so I did a little twist on that and made a hot and honey mustard sauce to toss the smoked wings in. The heat in the sauce comes from grilled scotch bonnet peppers and the mix of honey and butter evens it out for a sweet heat that is just addictive. And of course, you can’t have wings without a dipping sauce, so I whipped up some homemade dill ranch. The creamy ranch with the sweet heat from the wings is just such a killer combination. To find out how to make my Hot and Honey Mustard Wings with Dill Ranch, keep reading or jump to the full recipe.
Set the Alchemy smoker to 250F. Drizzle the wings with yellow mustard and season with Alchemy Green Rub (coming soon, stay tuned).
Place the wings in the smoker for 45 minutes.
Peel and crush 4 cloves of garlic and add to the hot plancha. Add 4 scotch bonnet peppers to plancha and drizzle both with canola oil. Cook until softened and nicely charred.
Remove from the plancha and finely chop, drizzle with 3 tbsp apple cider vinegar and continue to chop until the mixture forms into a bit of a paste.
Remove the wings from the smoker after 45 minutes and place on the plancha to sear. I recommend filling a squeeze bottle with Dr.Pepper and giving the wings a spritz as they sear, about 5-10 minutes.
Place a cast iron pan on the plancha. Add in the butter and let it melt. Add in the garlic and scotch bonnet mixture and stir, allow to cook another 5 minutes, stirring occasionally.
In a bowl, add the honey and one cup of yellow mustard. Add in the butter, garlic and scotch bonnet mixture, stir to combine. Whisk in the 3 tbsp of canola oil.
Remove the wings from the plancha and toss in the hot and honey mustard sauce.
To make the ranch sauce, finely chop your fresh dill and place in a bowl. Using a microplane or small side of a grater, grate in the 4-5 cloves of garlic, and the zest from one lemon. Squeeze in the juice from one lemon and season with salt and pepper.
Add in the sour cream and buttermilk and stir.
Add in the juice from one lemon and season with more salt and pepper to taste. Stir to combine.
To plate, spread the ranch sauce down on your platter. Place the wings on top and drizzle with extra hot and honey mustard sauce. Cut a lemon in half and place face down on the plancha to sear. Garnish the wings with the grilled lemon and chopped fresh dill. Squeeze the grilled lemon juice on top of the wings and dip in the ranch sauce.
And now for the full recipe...
Hot and Honey Mustard Wings with Dill Ranch
Serves 2-3 people
Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 1 hour, 5 minutes
Ingredients:
2lbs full chicken wings
½ cup + 1 cup yellow mustard
3 tbsp Alchemy Everything rub (coming soon)
4 scotch bonnet peppers
4 cloves of garlic
3 tbsp apple cider vinegar
¼ lb butter
355ml honey
3 tbsp canola oil
Ranch:
½ cup chopped fresh dill
4-5 cloves garlic
2-3 lemons
1 tsp salt
½ tsp black pepper
400 ml sour cream
¼ cup buttermilk
How to Make Hot and Honey Mustard Wings with Dill Ranch Sauce
Set smoker to 250F.
Drizzle wings with yellow mustard and season with Alchemy Everything Rub. Place in the smoker for 45 minutes.
Peel and crush 4 cloves of garlic and add to the hot plancha. Add 4 scotch bonnet peppers to plancha and drizzle both with canola oil. Cook until softened and nicely charred. Remove from the plancha and finely chop, drizzle with 3 tbsp apple cider vinegar and continue to chop until the mixture forms into a bit of a paste.
Remove the wings from the smoker after 45 minutes and place on the plancha to sear. I recommend filling a squeeze bottle with Dr.Pepper and giving the wings a spritz as they sear, about 5-10 minutes.
Place a cast iron pan on the plancha. Add in the butter and let it melt. Add in the garlic and scotch bonnet mixture and stir, allow to cook another 5 minutes, stirring occasionally.
In a bowl, add the honey and one cup of yellow mustard. Add in the butter, garlic and scotch bonnet mixture, stir to combine. Whisk in the 3 tbsp of canola oil.
Remove the wings from the plancha and toss in the hot and honey mustard sauce.
To make the ranch sauce, finely chop your fresh dill and place in a bowl. Using a microplane or small side of a grater, grate in the 4-5 cloves of garlic, and the zest from one lemon. Squeeze in the juice from one lemon and season with salt and pepper. Add in the sour cream, buttermilk and stir. Add in the juice from one lemon and season with more salt and pepper to taste. Stir.
To plate, spread the ranch sauce down on your platter. Place the wings on top and drizzle with extra hot and honey mustard sauce. Cut a lemon in half and place face down on the plancha to sear. Garnish the wings with the grilled lemon and chopped fresh dill. Squeeze the grilled lemon juice on top of the wings and dip in the ranch sauce. Enjoy!
