Cajun Sumac Chicken Wings with Dill Pickle Ranch

Classic Buffalo-style chicken wings made with Cajun Sumac hot sauce and dried sumac, served with a tangy dill pickle ranch. Perfect for game day or gatherings.

Yield: Serves 4

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Difficulty: Easy

Ingredients

For the Wings:

• 2 lbs (900 g) chicken wings, split into flats and drumettes
• 2 tsp baking powder
• 1 tsp salt
• 1/2 tsp ground black pepper
• 1 tsp dried sumac
• 3 tbsp Sumac Chicken Skin Butter, melted
• 3 tbsp Cajun Sumac Hot Sauce
• 1 tsp honey (optional)

For the Dill Pickle Ranch:

• 3/4 cup (116 g) mayonnaise
• 1/2 cup (120 g) creme fraiche
• 1 tbsp (25 g) Dijon mustard
• 1/2 cup (120 g) buttermilk
• 1/2 bunch chives, finely sliced
• 1/2 cup parsley, finely chopped
• 3 sprigs dill, finely chopped
• 2 garlic cloves, grated
• 2 tbsp dill pickles, finely chopped
• Salt and pepper, to taste

Directions

For the Wings:

1. Preheat Oven: Preheat oven to 400°F (200°C). Line a baking sheet with foil and place a wire rack on top. Lightly grease the rack.
2. Prepare the Wings: Pat the chicken wings dry with paper towels. Toss with baking powder, salt, pepper, and dried sumac to coat evenly.
3. Bake: Arrange on the prepared rack and bake for 40-45 minutes, flipping halfway, until crispy and golden.
4. Sauce: Melt butter and stir in Cajun Sumac Hot Sauce and honey (if using). Toss wings in the sauce and garnish with dried sumac.

For the Dill Pickle Ranch:

1. Mix: Combine mayonnaise, creme fraiche, Dijon mustard, and buttermilk until smooth.
2. Herbs & Pickles: Stir in chives, parsley, dill, garlic, and dill pickles. Season with salt and pepper.
3. Chill: Refrigerate for 30 minutes before serving.

To Serve:

1. Serve wings hot with dill pickle ranch for dipping.