Ranch-Chipotle Chicken Wings

• 1 tablespoon plus 1 teaspoon onion powder
• 1 tablespoon garlic powder
• 1 1/2 teaspoons dried dill
• Kosher salt and freshly ground pepper
• 3 pounds chicken wings, split at the joints (tips removed)
• 1 1/2 cups plus 2 tablespoons buttermilk
• 1 small onion, sliced into thick rings
• Vegetable oil, for brushing
• 1/2 cup mayonnaise
• 1 tablespoon apple cider vinegar
• 1 teaspoon sugar
• 1 teaspoon chipotle hot sauce
• 1 tablespoon chopped fresh chives

1. Combine the onion powder, garlic powder, dried dill, 1 teaspoon salt and 1/2 teaspoon pepper in a small bowl.
2. Put the wings in a large bowl and toss with 1 1/2 cups buttermilk, the onion slices and 1 teaspoon of the spice mix; cover and refrigerate 2 hours.
3. Drain well, discarding the onion.
4. Preheat the oven to 425 degrees F. Brush a rimmed baking sheet with vegetable oil.
5. Toss the wings with all but 1 teaspoon of the remaining spice mix and spread on the baking sheet.
6. Roast until browned and crisp, about 45 minutes.
7. Meanwhile, make the ranch-chipotle sauce: Combine the mayonnaise, the remaining 2 tablespoons buttermilk, the vinegar, sugar, hot sauce and chives in a bowl.
8. Add the reserved 1 teaspoon spice mix and season with salt.
9. Cover and refrigerate until ready to serve.
10. Transfer the wings to a platter and serve with the sauce.
11. Photograph by Christopher Testani

onion powder, garlic, dill, kosher salt, chicken, buttermilk, onion, vegetable oil, mayonnaise, apple cider vinegar, sugar, hot sauce, fresh chives

Taken from www.foodnetwork.com/recipes/food-network-kitchens/ranch-chipotle-chicken-wings.html (may not work)