INGREDIENTS:

• 1 ½ pounds trimmed chicken wings
• 2 tablespoons Java Joe seasoning
• ½ cup all-purpose flour
• 2 teaspoons baking powder
• 1 ½ teaspoons sea salt
• Olive oil, as needed

Finishing baste:

• 4 tablespoons unsalted butter, melted
• 1 tablespoon Java Joe seasoning
• 1 teaspoon finely grated lime zest
• Juice of 1 lime
• 2 ½ tablespoons minced fresh cilantro

Ranch dipping sauce:

• ½ cup Hellmann’s mayonnaise
• ½ cup sour cream or crème fraiche
• ½ cup buttermilk
• 2 teaspoons freshly squeezed lemon juice
• Salt, to taste

INSTRUCTIONS:

1. Pat the wings dry with paper towels. Arrange on a sheet pan and cover loosely with plastic wrap, leaving the edges untucked so air can circulate. Refrigerate for 2 to 24 hours.
2. When ready to cook, preheat the oven to 250 F. Line a sheet pan with heavy-duty foil and spray with nonstick cooking spray.
3. In a shallow dish, mix together the flour, Java Joe seasoning, baking powder, and sea salt. Brush the wings lightly with olive oil, then toss in the flour mixture until evenly coated. Arrange on the prepared pan.
4. Bake for 30 minutes. Remove from the oven, flip the wings with tongs, and raise the oven temperature to 425 F.
5. Return the wings to the oven and bake until well browned and crisp, 30 to 40 minutes more. Meanwhile, prepare the finishing baste by mixing the melted butter, Java Joe seasoning, lime zest, and lime juice. Keep warm.
6. Make the Ranch dipping sauce by whisking together the mayonnaise, sour cream, buttermilk, and lemon juice until smooth. Season with salt to taste and transfer to a serving bowl.
7. Brush the hot wings with the finishing baste, arrange on a platter, and garnish with the cilantro. Serve hot with Ranch dipping sauce.

Serves 4 to 6 as an appetizer