Ingredients:

  • 2 lbs (900g) chicken wings, separated into drumettes and wingettes
  • 1 cup (240ml) buttermilk
  • 1 tablespoon (15ml) hot sauce (such as Frank's RedHot)
  • 1 teaspoon (5ml) salt
  • 1/2 teaspoon (2.5ml) black pepper
  • 2 tablespoons (30ml) olive oil (if baking)
  • Vegetable oil, for frying (if frying)
  • 1/4 cup (30g) dried buttermilk powder
  • 2 tablespoons (16g) dried dill weed
  • 1 tablespoon (8g) onion powder
  • 1 tablespoon (8g) garlic powder
  • 2 teaspoons (4g) dried parsley
  • 1 teaspoon (2g) MSG (optional, but highly recommended for that authentic flavour!)
  • 1 teaspoon (6g) kosher salt
  • 1/2 teaspoon (2.5ml) ground black pepper
  • 1/2 teaspoon (2.5ml) paprika
  • 1/4 teaspoon (1.2ml) cayenne pepper (optional, for a kick)

Instructions:

  1. In a large bowl, whisk together buttermilk, hot sauce, salt, and pepper. Add chicken wings, toss to coat, cover, and refrigerate for at least 30 minutes (or up to 2 hours).
  2. In a small bowl, whisk together all the Cool Ranch seasoning ingredients until well combined.
  3. Baking: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and place a wire rack on top. Toss the marinated wings with olive oil. Arrange wings in a single layer on the wire rack. Bake for 35-45 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is crispy.
  4. Frying: Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Carefully add wings in batches (don't overcrowd!). Fry for 8-10 minutes, or until golden brown and the internal temperature reaches 165°F (74°C). Remove wings and drain on paper towels.
  5. While the wings are still hot, transfer them to a clean bowl. Sprinkle generously with the doritos cool ranch seasoning, tossing to coat evenly.
  6. Serve warm and enjoy!