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Chicago Fire Buffalo Wings
Grab napkins! With Plochman’s Chicago Fire Mustard mixed into the Buffalo sauce and the buttermilk ranch drizzle, these crispy wings are dripping with unforgettable flavor. They’re great for game day, of course, but why wait? Your regular dinner rotation will be 280% better with this recipe in the mix.
Total Time: 45 minutes
Servings: 6-8
Ingredients
For the Chicago Fire Ranch:- ½ cup mayonnaise
- ¼ cup sour cream
- 2 Tbsp buttermilk
- 2 Tbsp Plochman’s Chicago Fire Mustard
- 1 tsp red wine vinegar
- ¼ tsp garlic powder
- Pinch onion powder
- 2 Tbsp minced fresh parsley, divided
- 2 Tbsp minced fresh dill, divided
- ¼ cup thinly sliced fresh chives, divided
- Kosher salt, to taste
- ½ cup Plochman’s Chicago Fire Mustard
- ¼ cup Franks Red Hot Buffalo Sauce
- ¼ cup buttermilk
- ¼ cup unsalted butter, melted
- 1 ½ lbs bone-in chicken wings
- Kosher salt, to taste
Directions
- Preheat the oven to 425ºF.
- To make the Chicago Fire Ranch: In a bowl, combine the mayonnaise, sour cream, buttermilk, mustard, vinegar, garlic powder, onion powder, half the parsley, half the dill, and half the chives. Season with salt and stir until well combined. Set aside.
- To make the wings: In a bowl, whisk together the mustard, buffalo sauce, buttermilk, and butter until well combined. Set the mustard buffalo sauce aside.
- On a sheet pan lined with a wire rack, spread the wings in an even layer. Generously season the wings with salt and bake until golden brown and crispy, 30 to 35 minutes. Transfer the wings to a large bowl.
- Pour the mustard buffalo sauce over the wings and toss to coat. Arrange the wings on a serving platter. Drizzle with the ranch and garnish with the remaining herbs. Serve with remaining ranch on the side for dipping.
