Directions

1. Preheat the oven to 450°F.
2. Season the chicken with salt and pepper, toss with regular neutral oil, and arrange the wings evenly on a parchment lined sheet pan.
3. Bake until the skin is very golden brown, about 50 minutes.
4. Meanwhile, make the ranch by adding sour cream, buttermilk, grated garlic, garlic powder, onion powder, chopped chives, and chopped dill to a bowl. Mix to incorporate the ingredients and season to taste with salt and pepper. Cover and place in the fridge while the wings cook.
5. About 10 minutes before the wings are done, heat hot sauce and honey in a small skillet over medium heat until it simmers. Turn the heat off, let the mixture cool slightly, then whisk in Clebby’s Avocado Oil. Whisk for about a minute until the sauce is emulsified. Season to taste with salt and pepper.
6. Once the wings are done, transfer them to a large mixing bowl and add the buffalo sauce. Toss to coat the wings in the sauce.
7. Transfer the wings to a serving plate. Add any leftover sauce to a small bowl for dipping. Serve with homemade ranch and a side of sliced celery.