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Salsa Verde Ranch Pasture Raised Chicken Wings Recipe

This recipe was originally found on the Homesick Texan blog, which is a great source for Texas-style cooking and recipes. We tweaked it by adding a bit of lime to the sauce, which brightens it up! The sauce is delicious, so feel free to double that recipe. We also recommend seasoning the wings before starting the recipe to help bring out the flavor. Mix up a Ranch Water, serve with tortilla chips and a big batch of guacamole, and watch these babies disappear.

Serves 4

  • 2-3 lbs. 1915 Farm Pasture Raised Chicken Wings
  • 2-3 jalapeños, cut in half lengthwise, seeded (leave the white veins or some seeds if you want a little more heat)
  • 4 tomatillos, husked and cut in half
  • 2-3 cloves garlic, peeled
  • 1/2 cup cilantro (stems and leaves)
  • 1/2 cup Greek yogurt or sour cream
  • 1/4 cup mayonnaise
  • 1/4 teaspoon ground cumin
  • Juice of one lime, plus lime wedges, for serving
  • Pinch cayenne or red pepper flakes (optional)
  • Salt & Pepper

For the Salsa Verde Ranch – 

Place the jalapeños, the tomatillos, and the garlic cloves in a sauce pan, and cover with water. Bring to a boil, then simmer for 7-19 minutes, or until tomatillos have turned army-green in color and softened. With a slotted spoon, transfer the jalapeños, the tomatillos, and the garlic cloves to a food processor or blender.

Add the cilantro and juice of one lime and blend until smooth. Add 1 tbsp of cooking water, if it needs more juice. Let cool for a few minutes. Transfer puree to a medium sized bowl and add yogurt, mayo, cumin, and cayenne, if using. Stir until well combined, and season to taste with salt, pepper, or other seasonings.

For the Wings – 

Season the wings with salt and pepper. Pour ¼ c. to ½ c. of salsa verde ranch over the wings and toss to coat. Cover and marinate for 1 hour.

Allow wings to come to room temperature prior to cooking. To cook the wings, line a sheet pan with parchment paper or foil, and place wings in one, even layer on the sheet.

Turn on the broiler and move the rack about 6” from the heating element. Cook the wings for 8-10 minutes, until one side is browned and crisp. Remove from over, flip the wings, and baste with salsa verde ranch. Return to oven, and cook for an additional 8-10 minutes. Remove from oven, and serve with additional lime wedges and sauce.

Pairing Suggestions: Mexican Lager Duchman Family Viognier, or The BEST Texas Ranch Water One (tall) serving – RECIPE BELOW:

A traditional ranch water is a tequila and soda (preferably Topo Chico) with a squeeze of a lime or two.

While this a perfect summer beverage for the hot Texas summers, we think we have improved upon the original recipe by adding orange liquor, making it faintly reminiscent of a margarita. Paula’s Texas Orange is available at many liquor stores in Texas and is a Texan, wallet-friendly alternative to Cointreau (and just as tasty).

As for the tequila, anything silver and 100% agave will do. We have used Sauza Blue Silver, Camarena, Espolón, 1800, and Herradura, and it goes down smoothly every time! Be warned, this drink packs a sneaky punch.

The BEST Texas Ranch Water –
  • 2 oz silver, 100% agave tequila
  • 1 oz orange liquor (we like Paula’s Texas Orange)
  • A small bottle (6.5 oz) of Topo Chico, or other sparkling water
  • Juice of one lime Lime slices, garnish
Add tequila, orange liquor, and juice of one lime to a highball glass or other tall glass (yeti mugs also work marvelously). Add ice to glass. Pour Topo Chico over ice. Give it a stir, and add a lime wedge to serve.

If you like food in Houston, you will like the Dinner Club. Monthly gatherings at different Houston eateries, plus a bit of everything in between.

Original Recipe Credit: Homesick Texan

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