Because we all know wings are just an excuse to eat more ranch.
2 pounds chicken wings and drumettes, preferably organic
Salt and pepper, for seasoning
Vegetable oil, for drizzling
For the spicy sauce:
1/2 cup hot sauce, such as Cholula or Frank's Red Hot
1/2 cup unsalted butter, melted
3 tablespoons distilled white vinegar
For the ranch:
3/4 cup buttermilk
1/2 cup sour cream
1 garlic clove, grated
3 tablespoons chives, minced
2 tablespoons dill, minced
1 tablespoon flat leaf parsley, minced
Salt and pepper, to taste
Preheat grill to 375°F.
Place the wings and drumettes in a large bowl. Coat with vegetable oil and sprinkle liberally with salt and pepper.
Once the grill is up to heat, grill the chicken for 15-18 minutes (depending on how large your pieces are) or until cooked through and the skin is crispy and golden.
While the chicken cooks, make the sauces. In a bowl, combine everything for the spicy sauce. Whisk together and set aside.
In a separate bowl, combine everything for the ranch. Whisk to combine and set in the fridge until needed. The longer it sits, the better it gets. (You can even make this the night before for best flavor.)
Right before the chicken is ready to come off, pour half of the spicy sauce in a large, clean bowl. Take the chicken off the grill and place in the bowl. Toss chicken in the sauce, then place the chicken back on the grill for 2 minutes per side. Remove from heat again and place back in the bowl. Pour over the remaining spicy sauce.
Serve hot with the ranch dipping sauce on the side.