This week, we review my special recipe for the Super Bowl weekend, chicken bacon ranch wings!
Who doesn’t love a chicken bacon ranch sandwich, am I right? Well, thanks to food science, there are ways that people with gluten allergies can enjoy this sandwich without consequences. This is an option as well, and it has no bread at all, and its also Keto friendly if that’s your thing too!
When coming up with a new wings recipe, I really wanted to try something different and like nothing I had ever had nor seen before. With that in mind, I started thinking of flavor combinations that are popular, and chicken bacon ranch was one of my favorites. I won’t tell you any more, because you may see them soon! 😉
I got ahold of some bacon seasoning through everyone’s favorite online shipping platform and picked up 2 packets of ranch dip seasoning from the store. That makes up the bacon ranch portion, and obviously, the wing fills in the chicken part of the recipe as well. The preparation for these wings matched the preparation I did in my October’s Wing Recipe, so you can go back to that post if you want to see how I prepare my wings. After I pulled them out of the fridge, I sprayed them with Duck fat, and then I divided the wings into 2 batches. My wife requested that I do some with my Lovely Jubbly BBQ And Then Some BBQ rub, so dividing them in half made it easy.
I really enjoy dry wings, so I didn’t want to let any sauce cover up the seasonings, but you are absolutely welcome to do what you prefer. I fired up my Pit Boss Sportsman 1100 and set it to 300 degrees. I put the wings on, not directly over the fire pot, to avoid any potential burning. I like to take my wings to about 195-200 degrees internal so they fall apart better and are more tender, but they are safe after 165 degrees, I just like mine specifically a bit higher. If you haven’t cooked yours up to about 200 degrees internal, they are still plenty juicy, as I’m sure some of you will be wondering.
After about 45 minutes, they were all temping right about where I wanted them, and I pulled them all off to rest. After getting my pictures, I couldn’t wait any longer, and I just had to try them. Y’all, let me tell you, these chicken bacon ranch-flavored wings are absolutely fantastic. You get the different flavors like the smokiness and the savoriness from the bacon seasoning and the sweetness and richness from the ranch seasoning, all within a tender and juicy wing. If there is any of my recipes that you have been wanting to try, this needs to be at the top of your list.
Ingredients:
- 3.5-pound whole chicken wings, or already separate if you wish
- 2- 1 oz Hidden Valley Ranch Dips Mix packets
- 2oz Bacon Seasoning
- Some kind of Spray Fat, I used Duck Fat
Recipe:
- Trim the whole wings down to drums and flats and place them on a baking sheet with a wire rack
- Pat dry with paper towel and place in the fridge for an hour
- Fire up smoker of choice and set to 300 degrees
- After an hour, spray the fat of choice on the wings and transfer to a large bowl
- Blend the seasonings together and coat the wings heavily and toss to make even
- Place on the smoker and remove once they hit about 195-200 degrees, about 45 minutes
- Remove from the smoker and rest for 10-15 minutes
- Dig in!
Don’t forget to check out http://www.lovelyjubblybbq.com for our signature rubs and even more great BBQ products and accessories! Our rubs are also exclusively in store at Ava’s a posh boutique in Watertown, WI if you just can’t wait for shipping!
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As always, keep cookin’ and Lovely Jubbly!
Lovely Jubbly BBQ 