One of the best things about the food blogosphere is realizing how easy it is to make certain things at home that you previously did not realize were an option. This can be exciting, but dangerous at the same time. Case in point: let’s talk chicken wings.

I’m admittedly not a wing lover; they’re too messy to eat in public, and as gross as this sounds, I hate getting the sauce under my fingernails. Ew. Be honest, you hate this too. However, I’m a big fan of buffalo chicken fingers – I’m looking at you Jack Astor’s! Totally not what I should be eating, but every once in a while, I get down. All the buffalo wing goodness, none of the mess, and you can eat it with a knife and fork. (Side note: I just flashed to George Costanza eating his Snickers with a knife and fork on Seinfeld).

Anyway, let me try to move along to the point. From this post on Elly Says Opa, I learned just how easy it is to make wing sauce at home, and the best part is it’s only two ingredients! The worst part: one of those is melted butter. Woooo boy, this was not a heart-healthy discovery, but I wanted to test it anyway, and picked up some Frank’s on my next grocery trip. Getting right to it, it’s amazing. You just get your chicken pounded flat for sandwiches, or cut into strips for fingers, shake n’ bake it around in a ziploc bag with some breadcrumbs, salt and pepper, bake it up in the oven, and then toss it in the sauce. Elly says the ratio is equal parts hot sauce to melted butter, but you can up the hot sauce if you want things extra spicy.

So while I was at it, I also figured I would make some Ranch Dressing at home, and once again, we have some artery cloggers on the ingredient list. I lightened it up a bit by using light mayo and light sour cream, but really, who are we kidding. This is a once in a while treat, and not healthy by any means, but somehow I figure it’s a little better by making it all at home. I ate this while watching The Bachelor and yelling at my TV.

Homemade Ranch Dressing

Source: Annie’s Eats

Ingredients

3/4 cup light mayo

3/4 cup light sour cream

1 tbsp olive oil

1 tbsp lemon juice

1 cup buttermilk

1 small bunch chives

1 clove garlic

1/2 tsp kosher salt

freshly ground black pepper

Directions

1. Toss everything in a food processor or blender and blend until smooth. Store in the fridge in an air tight container – it’ll keep for a couple weeks. This is easily cut in half if you don’t want to make this much.