12  ROSIEĀ® Organic Chicken Wings
  Kosher salt, to taste
  Juice of 1 lemon
1/4 cup olive oil
  carrot habanero hot sauce
4 cups carrot juice
habanero chili, halved and seeded
1/4 cup honey
1/2 cup white wine vinegar
1/2  bunch parsley
  avocado ranch
1/2 cup mayonnaise
1/2 cup sour cream
1/4 cup buttermilk
2 tbsp minced chives
1 tsp garlic powder
1/2 tsp Kosher salt
1/2 tsp cracked black pepper
avocado, pitted and smashed


1 Preheat the oven to 375 degrees F. Toss the wings with salt, lemon juice and olive oil, and spread out on a sheet pan. Roast until almost cooked through and the skin is just beginning to brown, about 20 minutes.
2 While the wings are cooking, place the hot sauce ingredients in a small pot on high heat and bring to a boil; then lower heat and cook at a simmer for about 25 minutes until sauce is reduced to about 1 cup. Toss the wings in the sauce and spread back out on the sheet pan. Place back in the oven and continue to cook until the wings look glazed and golden brown, about 5-10 minutes more.
3 To make the ranch, mix ingredients in a bowl until well blended. Set aside. Serve the wings hot with the avocado ranch for dipping.

Recipe Courtesy of Tyler Florence


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