Garlic Buffalo Wings

Ranch Dip:

1/2 C. mayonnaise

1/2 C. sour cream

1/4 C. buttermilk

1 T. parsley, fresh, finely chopped

1 T. chives, fresh, finely chopped

1 T. dill, fresh, finely chopped

1 clove garlic, minced

2 T. lemon juice, fresh squeezed

1. Combine all ingredients in a small mixing bowl and mix well. Season with salt and pepper to taste.

2. Cover and refrigerate at least one hour for flavors to meld.

3. Serve with buffalo wings and crudites

Wing Sauce:

1/2 stick butter

8 cloves garlic, minced

1/2 C. Frank's Red Hot cayenne pepper sauce

1 T. sugar, brown, dark

2 T. vinegar, apple cider

1 t. cayenne pepper, finely ground

1. Place butter in a small saucepan over medium heat.

2. Add the minced garlic and cook gently in butter until it's completely melted. Remove from heat.

3. Add all remaining ingredients and stir well.

4. Set aside until ready to use.

 Garlicky Chicken Wings:

2 lbs. chicken, wings, segmented, tips discarded (just flats and drumettes remaining)

2 t. salt, kosher

1 1/2 t. garlic powder

1. Season chicken wings with salt and garlic powder and place in refrigerator to chill for one hour.

2. Fry chicken in hot oil around ten minutes until golden brown and cooked through.

3. Toss in wing sauce until thoroughly coated.

4. Serve with crudites and ranch dip.