Sweet and Spicy Chicken Wings with Feta Ranch Sauce

Ingredients:

Wings

• 24 whole chicken wings, halved (tips removed)
• 1 tbsp. salt
• 1 tbsp. coarsely ground black pepper

Sweet and savory glaze

• 2 tbsp. ketchup
• 1 cup apple cider vinegar
• 0.5 tbsp. pomegranate molasses
• 1/4 cup Worcestershire sauce
• 2 tablespoons dark brown sugar
• 1 tbsp red pepper flakes

Feta Ranch Dressing

• 1 cup sour cream
• 0.5 cup crumbled feta
• 2 tbsp chopped fresh parsley
• 0.5 tsp salt
• 2 tsp freshly ground black pepper
• Chopped green onions for serving

Innings

• Rapeseed oil (canola) for frying
• 2 tablespoons butter
• Young carrots
• Celery sticks
• Special equipment: smoker; deep-frying thermometer

Preparation:

1. Wings: Preheat smoker to 120°C.
   
   Season the wings in a bowl with salt and pepper and place them on the middle rack of the smoker. Smoke for 15 minutes, then flip and smoke for another 15 minutes. Remove the wings from the smoker and set aside.
2. GlazeMeanwhile, in a small saucepan, combine the ketchup, vinegar, molasses, Worcestershire sauce, brown sugar, and chili flakes and bring to a boil. Reduce the heat and simmer until all the sugar has dissolved, about 2 minutes. Remove from heat and let cool to room temperature.
   
   Sosu RanchIn a small bowl, combine sour cream, feta, parsley, salt, and black pepper. Stir to combine. Transfer the dressing to a serving bowl and garnish with green onions.
3. Innings: In a cauldron, heat a few centimeters of oil to 190°C on a deep-frying thermometer.
   
   Deep-fry the smoked chicken wings, a few at a time, turning occasionally, until cooked through and crispy, 4-5 minutes. In a medium bowl, combine the butter with 1/2 cup of the glaze. Immediately toss the fried wings with the glaze, coating them evenly.
4. Serve with feta ranch dressing, baby carrots and celery sticks.