I think there’s no mistaking the fact that I love Hennessy. I try to incorporate the sweet delicate flavor in as many recipes as I possibly can. I try to make sure they’re all super easy and delicious. Listen, I’ve succeeded. When the cognac has cooked down, it lends a beautiful caramel flavor to whatever it’s paired with. That’s why this recipe is so perfect. Oh, and the homemade chive ranch is bananas too. In this case, bananas is good!
3 pound of chicken wings
1/4 cup of olive oil
1 teaspoon of Kosher salt
1 teaspoon of black pepper
For the sauce:
1 cup of brown sugar
1/2 cup of Hennessy
2 cups of store-bought BBQ sauce
For the chive ranch:
3/4 cup of sour cream
3/4 cup of mayo
1/4 cup of sugar
2 teaspoon of apple cider vinegar
1/4 cup of buttermilk
1/2 teaspoon of garlic powder
1/2 teaspoon of onion powder
1 good pinch of salt
1 good pinch of black pepper
1/4 cup of fresh chives, chopped
Preheat the oven to 400 degrees. Arrange the chicken wings on a sheet tray lined with parchment paper. Season liberally with salt, pepper, and olive oil. Roast in the oven for about 15 minutes, then remove to glaze.
Meanwhile, to make the sauce, just combine all three ingredients in a sauce pot. Bring to a boil, then to a simmer, then remove from the heat. Brush the wings with the sauce and put them back in the oven. Repeat the brushing process every few minutes until the wings are done.
To make the ranch dressing, just combine all the ingredients into a bowl. Mix well and chill in the refrigerator until you’re ready to use. To serve, plate the wings and dip in the ranch and enjoy while warm.
