Chicken Wings with Sweet and Spicy Dry Rub and Ranch Dip

Who doesn't love sticky tender chicken wings? These are spiced with paprika and served with a ranch dip.

2½ lbs chicken wings (1 kg)
sea salt
black pepper, freshly ground

Sweet and Spicy Dry Rub:
1 Tbsp. brown sugar
1 Tbsp. tomato sauce
1 Tbsp. Worcestershire sauce
2 tsp. sweet paprika
2 tsp. dried oregano
1 tsp. ground cumin
1 tsp. garlic powder
½ tsp. ground allspice
½ tsp. dried chilli flakes (optional)

Ranch Dip:
1/3 cup mayonnaise (100 g)
2 Tbsp. sour cream
1 Tbsp. white wine vinegar
2 tsp. Dijon mustard
2 tsp. dill, finely chopped
2 tsp. chives, finely chopped
¼ tsp. sweet paprika
sea salt
black pepper, freshly ground

For Serving:
lemon wedges
fresh parsley, chopped
fresh chives, chopped
fresh dill, chopped

Preheat oven to 400°F (200°C). Line a baking tray with baking paper.

In a large bowl, combine sugar, tomato sauce, Worcestershire sauce, paprika, oregano, cumin, garlic, allspice and chilli flakes, mix well. Add chicken pieces to seasoning and rub with your hands until all pieces are evenly coated.

Arrange the chicken pieces in a single layer on the lined tray. Season with salt and pepper.

Bake, turning occasionally, for 40-45 minutes or until the chicken is golden brown and cooked through.

Ranch Dressing: Place the mayonnaise, sour cream, vinegar, mustard, dill, chives and paprika in a small bowl. Mix until well combined. Season with salt and pepper to taste.

Arrange the chicken wings on a large serving plate. Serve with the ranch dip, lemon wedges, parsley, chives and dill.