Buffalo Ranch Kookaburra Wings Recipe

Prep wings

Pat the wings very dry with paper towels. If not already split, separate drumettes and flats and remove wing tips if desired.

In a large bowl, toss the wings with baking powder, kosher salt, black pepper and 2 tablespoons vegetable oil until evenly coated. The baking powder helps crisp the skin.

Choose your cooking method: Oven-roast (recommended) or deep-fry. For oven: preheat oven to 425°F (220°C). Line a baking sheet with foil and set a wire rack on top. Arrange wings in a single layer skin-side up, leaving space between pieces.

Roast wings for 40–50 minutes, flipping once at 25 minutes, until skin is deep golden brown and internal temperature reaches 165°F (74°C). If you prefer extra crisp, broil 2–3 minutes at the end, watching closely.

If deep-frying: heat oil to 350°F (175°C). Fry wings in batches 8–10 minutes until crisp and fully cooked. Drain on a rack or paper towels.

While wings cook, make the Buffalo Ranch sauce. In a small saucepan over low heat, melt the butter.

Remove from heat and whisk in hot sauce, honey, white vinegar, garlic powder, and ranch seasoning mix until smooth and emulsified. Taste and adjust heat or sweetness as desired. Keep warm.

Reserve about 1/4 cup of the sauce for drizzling if you want extra on top; the remainder will be used to toss the wings.

In a medium bowl, whisk together mayonnaise, sour cream and buttermilk until smooth.

Stir in chopped parsley, chopped dill, minced garlic, onion powder, salt, pepper and lemon juice. Taste and adjust seasoning or consistency with a little more buttermilk for a thinner drizzle.

Cover and chill at least 15 minutes to let flavors meld. Keep chilled until serving. Reserve 1/4–1/3 cup for drizzling over the finished wings and the remainder for serving alongside.

When wings are cooked and still hot, place them in a large clean bowl. Pour the warm Buffalo Ranch sauce over the wings and toss gently but thoroughly so each wing is evenly coated.

Arrange the sauced wings on a serving platter. Drizzle reserved Buffalo Ranch sauce lightly over the wings for extra gloss.

Drizzle 2–3 tablespoons of the chilled house-made ranch dressing over the wings in a thin zigzag (or use a squeeze bottle). Transfer remaining ranch dressing to a small ramekin for dipping at the table.

Garnish with chopped chives or parsley and arrange celery sticks on the side. Serve immediately while wings are hot and skin is crisp.