ONIMA recipes
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
Original recipe
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
Step by step
-
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.
-
Prepare the Wings
Pat the chicken wings dry with paper towels. Toss with baking powder, salt, pepper, and dried sumac to coat evenly.
-
Bake
Arrange on the prepared rack and bake for 40-45 minutes, flipping halfway, until crispy and golden.
-
Sauce
Melt butter and stir in Cajun Sumac Hot Sauce and honey (if using). Toss wings in the sauce and garnish with dried sumac.
-
Mix
Combine mayonnaise, creme fraiche, Dijon mustard, and buttermilk until smooth.
-
Herbs & Pickles
Stir in chives, parsley, dill, garlic, and dill pickles. Season with salt and pepper.
-
Chill
Refrigerate for 30 minutes before serving.
-
Serve wings hot with dill pickle ranch for dipping
Serve wings hot with dill pickle ranch for dipping.
The whole recipe, at a glance
Your cooking chart.
Read each branch from left to right. Colored blocks show what comes together; separate preparations meet when it’s time to combine or serve. Tap a block for the full method.
Swipe across. Ingredients stay in view.
| Ingredients | Preparation flow | |||
|---|---|---|---|---|
| 2 lbs (900 g) chicken wings, split into flats and drumettes | Pat wings dry; toss with baking powder, salt, pepper and sumac. | Bake on the prepared rack at 400°F / 200°C, 40–45 minutes, flipping halfway, until crisp and golden. | Toss the baked wings in the butter sauce; garnish with dried sumac. | Serve the wings hot, with chilled dill pickle ranch for dipping. |
| 2 tsp baking powder | ||||
| 1 tsp salt | ||||
| 1/2 tsp ground black pepper | ||||
| 1 tsp dried sumac | ||||
| 3 tbsp Sumac Chicken Skin Butter, melted | Melt butter; stir in Cajun Sumac and optional honey. | |||
| 3 tbsp Cajun Sumac Hot Sauce | ||||
| 1 tsp honey (optional) | ||||
| Extra dried sumac to garnish | ||||
| 3/4 cup (116 g) mayonnaise | Mix mayonnaise, crème fraîche, Dijon and buttermilk until smooth. | Stir in herbs, garlic and pickles. Season with salt and pepper. | Refrigerate the ranch for 30 minutes before serving. | |
| 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 | ||||