Chicken wings in sticky sesame sauce and barbecue sauce with spicy ranch dressing

Ingredients:

Wings

• 1.5 kg chicken wings, cut in half at the joint (discard the tips)

Bourbon BBQ Sauce

• 3/4 cup ketchup
• 1/4 cup bourbon
• 1/4 cup brown sugar
• 2 tablespoons apple cider vinegar
• 1 tbsp Worcestershire sauce
• 1 teaspoon Dijon mustard
• 0.5 tsp smoked paprika
• 1/4 tsp garlic powder
• 1 tbsp unsalted butter

Sticky sesame sauce

• 1/3 cup hoisin sauce
• 3 tablespoons of honey
• 1 tbsp sesame seeds
• 1 tbsp unsalted butter, melted
• 1.5 tsp Asian sesame oil
• 1 teaspoon Sriracha sauce, or to taste

Spicy Ranch

• 0.5 cup mayonnaise
• 0.5 cup sour cream
• 2 tablespoons Sriracha sauce
• 0.5 tsp garlic powder
• 1 tbsp finely chopped chives

Preparation:

1. Position racks in the upper and lower thirds of the oven and preheat to 220°C (425°F). Place racks on 2 large baking sheets.
2. Wings:
   
   Sprinkle the wings with a little salt, then arrange them in a single layer on wire racks on the prepared baking sheets. Bake the wings, rotating the baking sheets halfway through, until golden brown and very crisp, 45 to 55 minutes.
3. Bourbon BBQ Sauce:
   
   Meanwhile, combine the ketchup, bourbon, brown sugar, vinegar, Worcestershire sauce, mustard, paprika, and garlic powder in a small saucepan. Bring to a boil over medium heat, then reduce the heat and simmer, stirring occasionally, until the sauce thickens slightly, about 10 minutes. Remove from the heat and stir in the butter; transfer to a large bowl.
4. Sticky sesame sauce:
   
   In a large bowl, combine hoisin, honey, sesame seeds, butter, sesame oil, and Sriracha sauce.
5. Spicy Ranch:
   
   In a small bowl, combine mayonnaise, sour cream, Sriracha, and garlic powder; add chives.
6. Finish with the wings:
   
   Add half the wings to a bowl of barbecue sauce and half to a bowl of sesame sauce; toss to coat. Transfer to a serving platter and serve with ranch dressing for dipping.