Chicken Wings & Ranch

Directions

1. Preheat the oven to 500°F and line a baking sheet with parchment paper. 
2. In a large bowl, whisk together the mustard, garlic, lemon juice, oregano, sweet paprika, salt, a few turns of black pepper, and honey. 
3. Add the chicken wings to the bowl and use your hands to cover them on all sides with the spice mixture.
4. Arrange the wings into an even layer on the prepared baking sheet.
5. Bake for 35 minutes, until the outside of the wings start to brown on top and are crispy all over. They’ll hit the ideal temperature (165F) earlier than that, but I like a crunchy exterior. 
6. While the chicken cooks, make the ranch dip. Add the scallions, parsley, dill, garlic, cottage cheese, lemon juice, salt, pepper, and olive oil to a high-powered blender and pulse just until smooth. There will still be green flecks. Don’t blend too long, though, or the dip will break (because of the cottage cheese). 
7. Serve the chicken wings with the dip and enjoy immediately. Use any extra dip to make easy chicken salad (a few tablespoons per 1 cup of shredded chicken. It’s a great way to use leftover or rotisserie chicken).