INGREDIENTS.

FROM SCRATCH WITH TINI (FSWT) WING BLEND.

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1 tablespoon kosher salt

2 teaspoons freshly ground black pepper

2 teaspoons garlic powder

2 teaspoons onion powder

2 teaspoons smoked paprika

1 teaspoon mustard powder

1 teaspoon chili powder

¼ teaspoon cayenne.

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WING SAUCE.

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1 cup (250 ml) TABASCO® Buffalo Style Sauce.

8 tablespoons (113 grams) unsalted butter.

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BAKED CHICKEN WINGS.

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1 pound (455 grams) chicken wings

1 tablespoon baking powder

1 tablespoon FSWT wing blend.

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AIR FRIED CHICKEN WINGS.

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1 pound (455 grams) chicken wings

1 tablespoon baking powder

1 tablespoon FSWT wing blend.

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Nonstick cooking spray.

DEEP FRIED CHICKEN WINGS.

1 pound (455 grams) chicken wings

1 cup (250 ml) buttermilk

¼ cup (60 ml) pickle juice

2 tablespoons TABASCO® Buffalo Style Sauce

1 tablespoon baking powder

1 tablespoon FSWT wing blend

Neutral oil, for frying

½ cup (60 grams) cornstarch.

RANCH.

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½ cup (115 ml) buttermilk

½ cup (120 grams) mayonnaise

¼ cup (85 grams) sour cream

2 tablespoons fresh lemon juice

2 tablespoons pickled juice

2 tablespoons chopped chives

2 tablespoons chopped dill

2 tablespoons chopped parsley

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper.

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PREPARATION

MAKE THE WING BLEND

In a mixing bowl, combine all of the ingredients.

MAKE THE WING SAUCE

In a medium saucepan over medium heat, combine the TABASCO® Buffalo Style Sauce with the butter and cook until the butter is melted completely.

BAKED WINGS

In a large mixing bowl or resealable bag, combine the baking powder and wing blend. Add the chicken wings and toss to coat completely. Place the wings on a wire rack set over a baking sheet and place in the refrigerator, uncovered for at least 3 hours and up to overnight.

Preheat oven to 400℉. Bake the wings until cooked through and crispy, about 20-30 minutes. Toss the wings in the sauce and serve.

AIR FRIED WINGS

In a large mixing bowl or resealable bag, combine the baking powder and wing blend. Add the chicken wings and toss to coat completely. Place the wings on a wire rack set over a baking sheet and place in the refrigerator, uncovered for at least 3 hours and up to overnight.

Preheat your air fryer to 400℉. Grease the air fryer basket with non-stick spray and place the wings in a single layer. Cook for 10 minutes, flip and continue cooking until golden brown and crispy, about 10 more minutes. Remove the wings from the fryer and toss in the wing sauce.

DEEP FRIED WINGS

In a large mixing bowl or resealable bag, combine the buttermilk, pickle juice, TABASCO® Buffalo Style Sauce, baking powder and wing blend. Add the chicken wings and toss to coat completely. Place the wings in the refrigerator and let marinate for at least 3 hours and up to overnight.

Place the oil in a large pot over medium heat and bring to 350℉. Remove the wings from the marinade and pat dry. Toss the wings in cornstarch to coat completely. Place the wings in the hot oil and cook until crispy and golden brown, about 10 minutes. Remove the wings from the oil and place on a wire rack to drain. Toss the wings in the sauce and serve.

MAKE THE RANCH

In a mixing bowl, combine all the ingredients and refrigerate until ready to use.