Chef Shai’s Signature Maple Buffalo Baked Wings with Greek Yogurt Ranch

Yield: 4 Servings

Ingredients: 

●      Greek Yogurt Ranch:

○      120ml 8% Greek yogurt (½ cup)

○      60ml mayonnaise (¼ cup)

○      1 tsp Worcestershire sauce

○      2 tsp Dijon mustard

○      2 green onions, roughly chopped

○      2 sprigs fresh dill, roughly chopped

○      1 tsp ground pepper

○      2 garlic cloves

○      4 tsp lemon juice

○      Salt to taste (about 2 pinches)

●      Wings:

○      4 lb chicken wings, split into drumettes and flats

○      2 tbsp baking powder (not baking soda)

○      2 tsp kosher salt

○      2 tsp smoked paprika

○      2 tsp chili powder

○      1 tsp garlic powder

○      1 tsp onion powder

○      1 tsp black pepper

○      ½ tsp cayenne pepper (optional)

●      Maple Buffalo Sauce:

○      187ml buffalo sauce (such as Frank's RedHot Buffalo) (¾ cup)

○      125ml pure maple syrup (½ cup)

○      30g unsalted butter (2 tbsp)

 

Directions:  

Part 1 - Prepare the ranch:

1. Place all ingredients into a tall cylindrical container. Using an immersion blender, pulse until the mixture is smooth and no chunks remain.
2. Season to taste with salt and place in the fridge until ready to use. 

Part 2 - Prepare the wings:

1. Preheat oven to 400 Deg F.
2. Line a baking sheet with foil and place a wire rack on top. Lightly grease the rack.
3. Pat the wings very dry with paper towel.
4. In a large bowl, combine the baking powder, salt, smoked paprika, chili powder, garlic powder, onion powder, black pepper, and cayenne.
5. Add the wings and toss until evenly coated.

1. Arrange the wings in a single layer on the wire rack, leaving space between each piece.
2. Bake for 30 - 45 minutes, turning once halfway through, until deeply golden brown, crispy, and cooked through. 

Part 3 - Prepare the maple buffalo sauce:

1. While the wings bake, combine the buffalo sauce and maple syrup in a small saucepan.
2. Bring to a gentle simmer over medium heat and cook for 2–3 minutes or until the mixture has reduced by half.
3. Remove from heat and whisk in the butter until fully melted and incorporated.

Part 4 - Finish wings and serve:

1. Transfer the hot wings directly from the oven to a large mixing bowl.
2. Pour the warm maple buffalo sauce over the wings.
3. Toss until evenly coated and glossy.
4. Serve immediately with a side of crudite and Greek yogurt ranch dip.

 

Chef's Tip: For extra crispy wings, place the seasoned wings uncovered in the refrigerator for 2–8 hours before baking. The dry surface helps maximize crispness in the oven.