1 cup tomato sauce (any sauce containing only tomatoes and salt)
1 1/2 tbsp. unsulfured molasses
1 tsp. red-wine vinegar
1/2 tsp. ground ginger
1/2 tsp. mustard powder
1/8 tsp. garlic powder
1 tsp. salt
Dash black pepper
Dash cayenne pepper (optional)
2 tbsp. sour cream (or low-fat sour cream)
2 tbsp. mayonnaise (or low-fat mayonnaise)
1/8 tsp. garlic powder (for dipping sauce)
1/8 tsp. onion powder (for dipping sauce)
1 tsp. salt (for dipping sauce)
Dash black pepper (for dipping sauce)
1 tbsp. red-wine vinegar (for dipping sauce)
Step 1
Preheat the oven to 350°F. Line a baking pan with aluminum foil, and wash and dry the chicken.
Step 2
Firmly grasp the large part of the wing in one hand and the wing tip in the other. Bend the wing tip back until it snaps. Lay the wing down with the wing tip outstretched and cut through the joint with a large knife to separate the pieces. Discard the wing tip.
Step 3
Season the wings with salt and pepper to taste and place them in a single layer on the baking pan, meaty side up. Bake them for 30 to 35 minutes, until brown and crispy.
Step 4
While the chicken is cooking, combine the tomato sauce, molasses, vinegar, ginger, mustard, garlic, 1/2 teaspoon of salt, 1/8 teaspoon of black pepper, and a dash of cayenne pepper (optional) in a small saucepan. Stir over low heat until the ingredients are thoroughly combined; let it simmer for a few minutes. Remove the saucepan from the heat.
Step 5
Combine the sour cream, mayonnaise, garlic powder, onion powder, salt, pepper, and vinegar in a small bowl. Refrigerate until ready to use.
Step 6
When the wings are cooked, place them on a plate lined with paper towels and let them drain for one to two minutes.
Step 7
Place the chicken wings in a large bowl. Add approximately half of the barbeque sauce and mix gently with a large spoon until the chicken is well-coated. Add more sauce, if needed.
Step 8
Replace the foil on the baking pan with a fresh sheet. (Be careful of the hot pan.) Place the chicken back on the pan and bake for an additional seven minutes. Serve the wings warm or at room temperature with the cold ranch dip.
