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Chef Roblé’s Zesty Lemon Pepper Wings with Fries and Ranch Dip
Prep time: 30 to 35 minutes
Total time: 1 hour to 1 hour and 15 minutes
Yield: Serves 4 to 6
Ingredients:
Wings:
- 2 pounds unseparated chicken wings
- 2 tablespoons Blessed & Highly Flavored Zesty Lemon Pepper Seasoning
- 2 tablespoons extra virgin olive oil
Fries:
- 4 Yukon Gold potatoes, cut into standard French fry size
- 2 tablespoons Blessed & Highly Flavored Cérole Blé Seasoning
Ranch Dip:
- ½ cup sour cream
- ½ cup mayonnaise
- ¼ cup buttermilk
- 1 tablespoon fresh dill, finely chopped (or 1 teaspoon dried dill)
- 1 tablespoon fresh parsley, finely chopped (or 1 teaspoon dried parsley)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon lemon juice
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper
- Salt and freshly cracked black pepper, to taste
Instructions:
- Preheat the oven to 400°F. Line a sheet tray with parchment paper or situate with a rack, for crispier wings.
- Pat the wings dry with a paper towel and add them to a large bowl. Season the wings with the Zesty Lemon Pepper Seasoning and olive oil. Toss to fully coat and lay in a single layer on the sheet tray. Bake for 35 to 45 minutes, or until the wings are crispy and golden brown.
- While the wings are cooking, preheat an air fryer to 425°F. Fry the potatoes until crispy and then toss with the Cérole Blé Seasoning.
- In a medium bowl, mix the sour cream, mayonnaise, and buttermilk. Adjust the amount of buttermilk to achieve the desired level of thickness. Stir in the dill, parsley, garlic powder, onion powder, lemon juice, smoked paprika, cayenne, salt, and pepper. Taste for seasoning, adjust as needed.
- Serve the Zesty Lemon Pepper Wings with the fries and Ranch Dip.
