Roasted Chicken Wings with Carrot Habanero Hot Sauce and Avocado Ranch

Ingredients
12	ROSIE® Organic Chicken Wings Go Shopping
	Kosher salt, to taste
	Juice of 1 lemon
1/4 cup	olive oil
	carrot habanero hot sauce
4 cups	carrot juice
1	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
1	avocado, pitted and smashed

Method
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

Ingredients